Sweet Rosemary-Pear Pizza with Lynne
Recipe Brings Together Flavors of Fruit, Rosemary and Olive Oil
Oct 15, 2008
A mixture of fresh basil, rosemary and ground cinnamon brings together the sweet and savory in this pizza. St. Paul author and radio show host Lynne Rossetto Kasper provides this recipe for rosemary-pear pizza; sweet pizzas are common in central and southern Italy. Try to use firm ripe pears for this pizza. You can slice the pizza into the traditional long slices, or you can cut the pizza into appetizer-size servings. For the best flavor, use fresh rosemary sprigs and basil leaves, although dried rosemary and basil can be substituted if fresh herbs are unavailable (use about 1/2 teaspoon of dried rosemary and basil).
RECIPE
Sweet-Rosemary Pear Pizza
Makes 8 to 10 servings
Ingredients:
- 1 17-inch round Sweet Pastry Dough, chilled
- 4 firm, ripe pears (about 1 1/2 to 2 pounds)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons freshly grated orange zest
- 1 tablespoon finely chopped fresh basil
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup sugar
- 2 tablespoons olive oil
Directions:
- Set an oven rack in the lowest position. Preheat the oven to 500 degrees F.
- Remove chilled dough on the pizza pan from the refrigerator. Peel, core, and halve the pears. Slice each pear lengthwise into about 14 slices per pear. Place the pear slices in a large bowl and toss with the lemon juice.
- Fold back the excess dough, allowing it to hang over the edge of the pan. Arrange the pear slices in an overlapping spiral on the dough. Sprinkle the pears with the orange zest, basil, rosemary, cinnamon, and pepper. Sprinkle all the pear slices with the sugar and drizzle with the oil. Fold the excess dough over the filling, pleating the dough as necessary.
- Transfer the pizza to the oven. Bake for 18 to 20 minutes or until golden brown. Cover the crust's rim with aluminum foil if it browns too quickly. Remove the pizza from the oven and serve warm or at room temperature.
From "The Italian Country Table," by Lynne Rossetto Kasper. Copyright ©1999 by Lynne Rossetto Kasper. Reprinted by permission of Lynne Rossetto Kasper and Scribner.
SPECIAL THANKS
Lynne Rossetto Kasper
Radio host and author
Sally Swift
Producer
American Public Media
The Splendid Table®
480 Cedar Street
St. Paul, MN 55101
RECOMMENDED READING
Lynne Rossetto Kasper
"The Splendid Table®
(William Morrow, 1992; $39.95)
"The Italian Country Table" (Scribner, 1999; $35)
Lynne Rossetto Kasper and Sally Swift
"The Splendid Table's® How to Eat Supper" (Clarkson Potter, 2008; $35)
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