When I saw the pig-shaped pear (or is that a pear-shaped pig?) I wanted to put it on a pizza.
The pear, I mean.
And pears go great with goat cheese--so another layer of flavor was there.
What I couldn't decide was what else would go on the pizza. I love goat cheese and fig jam, but I wanted to try something more savory like caramelized onions with the pear. I was mulling this over when I went on my near-daily milk run, and asked the cheese monger at my local grocery store for advice. She echoed my fig jam thoughts.
So I did what any good food blogger, even a very new food blogger, would do. I made a bunch of pizzas and took separate photos of each so that I can pull multiple Farm Fresh Feasts Friday Night Pizza Night posts out of one meal! Tonight's pizza is the fresh pear, fig jam, and goat cheese version.
I had help on this undertaking. My kid decided to help out with photography so I didn't have to keep washing my hands in between steps. She was taking "action" shots of the pizza. Some of them I really really like. I took the ones at the end that are less artistic but do let you see the entire pizza.
|Action shot-pears, goat cheese, and jam.|
|That's 3 pizzas worth of dough. And my favorite fig jam.|
|action shot by my guest photographer|
|action shot, with both cheeses|
Fresh Pear, Fig Jam, and Goat Cheese Pizza
1 pound pizza dough (For general pizza hints and tips, see my Pizza Primer here!)
1/4 to 1/3 cup (60-80 ml) fig jam
1/2 one large pig-sized pear, thinly sliced
1/3 cup goat cheese
3/4 cup shredded fontina cheese
Preheat oven to 450 degrees Fahrenheit. If you have a baking stone that lives in your oven, good on you! If not, use a cookie sheet. On an oiled piece of parchment paper, press the dough out into a rough semblance of a circle (see how I did it here). Soften the jam by warming it in a microwave for 15 seconds (or put the jar in a warm water bath for 5 minutes). Spread the jam over the crust, leaving a 1 inch border as the jam will spread when hot. Top with pear slices. Dot with goat cheese, and cover with shredded fontina. Bake for 8 minutes. Shake the pizza off the parchment onto the baking stone or cookie sheet. Continue to bake until the cheese is bubbly, about 4-6 minutes more. Cool on a wire rack then slice and serve.
This post is in the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty, What's In The Box at In Her Chucks, and linked with the Frugal Days, Sustainable Ways Blog Hop, Food on Friday and Foodie Friends Friday.
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