Best 3 Ciabatta Pizza With Gorgonzola Walnut Pesto And Pears Recipes
Indulge in a culinary masterpiece that combines the rustic charm of ciabatta bread with the delectable flavors of Gorgonzola, walnut pesto, and sweet pears. This ciabatta pizza offers a delightful contrast of textures and flavors, making it a perfect appetizer, lunch, or even a light dinner option. The homemade walnut pesto adds a nutty depth to the dish, while the gooey Gorgonzola cheese and juicy pears create a harmonious balance. This article provides step-by-step instructions for crafting this exquisite dish, along with a delightful variation using goat cheese and arugula for a lighter and tangier twist. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.
Here are our top 3 tried and tested recipes!
CIABATTA
Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.
Provided by Benoit Hogue
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P1DT1h
Yield 15
Number Of Ingredients 10
Steps:
- To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
- To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
- Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
- At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
- Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 17.6 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 234.5 mg, Sugar 0.2 g
CIABATTA PIZZA WITH GORGONZOLA, WALNUT PESTO, AND PEARS
Categories Cheese Appetizer Bake Quick & Easy Blue Cheese Pear Walnut Arugula Fall Honey Prosciutto Bon Appétit Peanut Free Soy Free
Yield Makes 12 appetizer or 6 main-course servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.
- Place bread halves, cut side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.
CIABATTA PIZZA WITH GORGONZOLA, WALNUT PESTO, AND PEARS RECIPE
Provided by á-174942
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper. Place bread halves, cut-side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper. This recipe yields 12 appetizer or 6 main-course servings.
Tips:
- For the best results, use freshly grated Parmesan cheese and a good quality olive oil.
- If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
- To make the pizza even more flavorful, try using a variety of cheeses, such as mozzarella, fontina, or provolone.
- If you don't have time to make the pesto from scratch, you can use store-bought pesto.
- Be sure to slice the pears thinly so that they cook evenly.
- To prevent the pears from browning, toss them in a little lemon juice before adding them to the pizza.
Conclusion:
This ciabatta pizza with gorgonzola, walnut pesto, and pears is a delicious and easy-to-make meal that is perfect for any occasion. The combination of sweet pears, salty gorgonzola, and nutty pesto is sure to please everyone at your table. So next time you're looking for a quick and easy weeknight meal, give this ciabatta pizza a try. You won't be disappointed!
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