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Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped (1/2 cup)
- 1 firm ripe pear, cut in half, cut into 1/4-inch slices (1 cup)
- 1 can (13.8 oz) Pillsbury(R) refrigerated artisan pizza crust with whole grain
- 6 ounces provolone cheese, shredded (1 1/2 cups)
- 3/4 cup crumbled Gorgonzola cheese (3 oz)
- 2 cups loosely packed baby spinach
Method
- Preheat oven to 425° F
- Step 1: Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
- Step 2: Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve 1/2 cup pear. Stir remaining pear into onion. Cook 2 minutes, stirring frequently.
- Step 3: Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
- Step 4: Evenly top crust with provolone cheese. Top with pear mixture and Gorgonzola cheese.
- Step 5: Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Top with spinach and reserved 1/2 cup pear slices. To serve, cut into 6 rows by 3 rows.
