Grilled Pear Pizza Recipe


I’ve been meaning to share this recipe since James and I made it during the Great American RV Cookoff last month. But then a little big thing called NUMBER ONE happened and I got distracted! I’m a bit behind, but better late than never, right?

So, if you didn’t see this particular episode, the one where we made this amazingly awesome Grilled Pear Pizza, I’m not gonna lie… we lost big time on this one. But! The judges loved the taste of it, they just dinged us claiming the crust wasn’t cooked to their liking. And in our defense, it was our first time cooking with the outdoor pizza oven… so it’s possible they were right. But it must not have been too undercooked because the crew gobbled up the leftovers immediately and we got lots of compliments on it. So we still say it’s a winner!!!

Grilled pears are such an under-appreciated food jazzer-upper. Salads, rice bowls, or even just on their own… they’re one of those foods that whatever you do with them it’ll take your dish from fine to ‘holy wow that is fabulous’! They’re a show-offy sort of addition, and they work great when you’re trying to impress others. Like in a cookoff! (...as long as you don’t undercook your dish.)

Making this crust recipe is as easy and fool-proof as they come. I even taught my 8 year old grandmunchkin Marshmallow how to make it a while back, and now Marshmallow has become the family pizza pro, making crusts all on his own for family pizza nights using this very recipe. If Marshmallow can do it, you can too!

Besides the crust, this whole recipe can be tweaked and modified to your liking. Really, there’s a lot of room for creativity, and that’s what I find so fun and appealing about pizza-making. So modify away, but don’t modify out the grilled pears! They’re the star of the show. Trust me here. Give them a try and see what I mean.

To see the recipe for the pizza we made on the Cookoff, click this picture and you’ll see it in full-size. The only thing I left out is that I put a balsamic glaze over the whole thing and there was a side of butter lettuce. Making your own balsamic glaze is soooo easy, you just boil then simmer a good quality balsamic vinegar for 20 minutes until it thickens, then let it cool. Most commercial glazes have sweetener added but really, you don’t need it.

So there you go, our losing recipe that’s got winning taste. If you make it, let me know in the comments below! Would love to hear  what you think!

 



After 15 years as an educator in both the public K-12 setting and the University level in Special Physical Education, Stef made the leap to her true passion… the fitness world. She’s currently a personal trainer and wellness coach specializing in seniors, medical conditions, and injuries. Stef loves running, cycling, and being “Mugga” to her two favorite mini-humans — Punky and Marshmallow. ❤️


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