Monday, March 17, 2008

Pear Pizza

We always have warm breakfasts on the weekends, and I ran out of eggs on Saturday so I had to get creative on Sunday. I used canned pears for this, but just about any fruit can be used, as long as it's soft or cooked. I used my default pizza dough recipe since I know it by heart, and just added a little extra sugar and substituted butter for the olive oil. I also added a little vanilla to the dough. I didn't pre-bake my crust, and wished that I had because the moist pears caused the top of the crust to stay dough-ey. I modified the recipe below to bake the crust first.

Pear Breakfast Pizza


  • 1 (.25 ounce) package active dry yeast, or 1 scant Tbs.
  • 1 Tbs white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups bread flour
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/2 tsp vanilla
  • 2 cans pear halves, sliced (other soft fruit can be used)
  • 2 Tbs apple, peach, apricot or other light jelly
  • cinnamon
  1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. Pre-bake pizza crust for 8 minutes. Remove from oven.
  4. Lay pear slices all over crust. Heat jelly until soft and spreadable, either in the microwave or on stove top. Brush jelly over pizza. Sprinkle with cinnamon.
  5. Bake another 5-8 minutes until fruit is heated through and crust is lightly browned.


Sutrannu said...

Definitely should have precooked the crust. Doughy. Would have been a real winner. 4/10.