Pear & Blue Cheese Pizza
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Prep: 20 mins
Cook: 20-25 mins
Puffy and fluffy pizza dough topped with balsamic onions, sweet pears and creamy blue cheese. It’s sweet. It’s savoury. It’s the best of both worlds.
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860 kcal
(per portion)
Ingredients you'll need
  • 150g plain flour
  • 1 tsp baking powder
  • ½ x 150g pot of yogurt
  • 2 red onions
  • 1 tbsp balsamic vinegar
  • 1 pear
  • 200g Stilton
  • A handful of sage, leaves only
  • 50g peppery salad leaves
From your kitchen
  • Sea salt
  • 1 ½ tbsp + 2 tsp olive oil
  • 2 tbsp water
  • Freshly ground pepper
You'll need
  • Large bowl
  • Pan
  • Baking tray
  • Foil
Step by step this way
  • 1.

    Tip the flour into a large bowl, reserving 1 tbsp for later. Sprinkle in the baking powder with a pinch of salt and stir. Pour in half the pot of yogurt and 1 tbsp olive oil. Add 2 tbsp cold water and stir together. Add a little more water if the dough is too dry. Knead for 5 mins till you have a smooth dough. Cover and leave to rest.

  • 2.

    Peel and thinly slice the onions. Heat a large frying pan. When warm, pour in ½ tbsp olive oil. Add the onions with a pinch of salt. Cook on a medium heat for 10 mins till softened, stirring occasionally. Pour in the balsamic vinegar and bubble up. Tip the onions into a bowl. Wipe the pan clean.

  • 3.

    While the onions are cooking, cut the pear into quarters and slice out the core. Thinly slice it. Crumble the Stilton. Finely shred the sage leaves.

  • 4.

    Preheat your grill to a medium-high setting. Line a baking tray with foil.

  • 5.

    Divide the dough in half. Roll each half into dinner plate sized rounds, dusting the surface with the flour you saved in step 1 to make it easier.

  • 6.

    Heat the frying pan you cooked the onions in. Brush each side of a pizza base with ½ tsp olive oil. Place one circle in the pan. Cook on a medium-high heat for 2 mins. It should puff and bubble up. Flip over and cook on the other side for 2 mins. Place it on to the foil lined tray. Repeat with the other pizza base.

  • 7.

    Scatter the balsamic onions over the bases and sprinkle over the sage. Arrange the stilton and pears on top.

  • 8.

    Slide the pizzas under the grill for 2-4 mins till the cheese has melted and the pears are beginning to caramelise and brown. Serve with the salad leaves on the side.

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