I love pizza, but sometimes a thick, cheesy slice can be a little heavy. This piadine is perfect for when you want the warm, crisp satisfaction of a slice of pizza but the lightness of a simple salad. I love the way the pungent gorgonzola balances the sweet pears, cranberries, and caramelized onions. Serve this one with a floral viognier, like MontPellier.
Ingredients
- 1 1/2 cups flour, plus extra for kneading and baking Pantry
- 1/2 cup warm water
- 1 packet dry active yeast $1.50
- 1 tbsp sugar Pantry
- olive oil Pantry
- 1/2 tsp salt Pantry
- 1 small white onion, thinly sliced $1
- 1 Bosc pear, thinly sliced $1
- 4 oz. crumbled gorgonzola $5
- 4 cups mixed greens $4
- 2 tbsp balsamic vinegar Pantry
- 1/8 cup dried cranberries $2
- salt and pepper to taste Pantry
Recipe Serves 2 generously
Directions
- Combine water, yeast and sugar and set aside in a warm place until it begins to foam (4-5 minutes). Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour. Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. If you’re using a mixer, now is the time to switch to the dough hook. Knead (either by turning on your machine or by hand) for 2-3 minutes. Set the dough aside in an oiled bowl, covered with a dish towel for 30 minutes. After dough has doubled in size, punch down and allow to rise for another 30 minutes.
- While the dough rises, heat 2 tbsp olive oil over medium-low heat in a medium-sized frying pan. Add the onions and caramelize very slowly, stirring occasionally. This should take about 20 minutes. Remove from heat and set aside
- Once the dough has finished rising, preheat oven to 475 degrees F. Dust a clean, flat surface with flour. Using a floured rolling pin (or a wine bottle, in a pinch), roll the dough out into a 12" circle--it should be very thin. Transfer the pizza onto a floured cookie sheet, pizza pan or a hot pizza stone, if you have one. Using a pastry brush (or your clean fingers), brush the dough with 1 tbsp of olive oil and scatter it with the pears, onions, and crumbled gorgonzola. Bake for 12-15 minutes or until the crust is golden-brown, the cheese has melted and the top of the pizza is browned in spots.
- While the pizza bakes, toss the greens and cranberries with 1 tbsp olive oil, 2 tbsp balsamic vinegar, and salt and pepper to taste.
- To serve, heap the dressed greens over the hot pizza. Cut into wedges.
