Thursday, June 26, 2008

Pear and Goat Cheese Pizza with Lavender Rose Wine Jelly

This recipe was my attempt to re-create the amazing Pear and Goat Cheese Pizza With Lavender Rosé-Gamay Glaze I had at the Wineries of Niagara on the Lake's Wine and Herb Festival. This is my second attempt, and I have to say, it turned out perfectly. It was much more successful than my previous attempt -- that time, I spread the the lavender-rosé jelly on top of the toppings before cooking, and the sugary jelly turned part of the crust into a burnt mess. Yuck.

I don't know how useful this is for those who didn't attend the wine and herb festival or who don't have access to lavender jelly, but I thought I'd post it anyway for any attendees who may stumble upon it via a Google search, or for others to drool over. If you do happen to find some lavender jelly in your travels, give this a shot. It would also be good with plain old rosé wine jelly, which should be a little easier to find.

So, here's the recipe. I sort of cheated by using a pre-made pizza crust. I do normally make my own crust, but I had one to use up from the weekend. And it did make the recipe come together in about 20 minutes.

Pear and Goat Cheese Pizza with Lavender Gamay-Rosé Wine Jelly
Serves 4

1 pre-made pizza crust, or your favourite pizza dough recipe, rolled out to make one pizza
1 Bosc pear, thinly sliced (I used a mandoline)
About 3/4 cup of goat cheese (or to taste)
1/2 cup lavender rosé jelly, or just rosé jelly, microwaved for about 15 seconds in order to slightly melt it, with 2 tbsp reserved

Preheat the oven to 375 degrees, or according to the directions given for your pizza dough recipe. Brush a pre-rolled or pre-bought pizza dough with all but the 2 reserved tbsp. of jelly. Arrange pear slices on top. Crumble goat cheese on top, about 3/4 of a cup, or to taste. I happen to like a lot of goat cheese.

Bake for about 10 minutes, or according to your pizza dough recipe's instructions. Both the goat cheese and the crust should be slightly browned. Serve immediately.


Parker June 26, 2008 at 10:57:00 AM EDT  

What a unique recipe. Sounds like an elegant combination of foods. The pear is nicely sliced (good photo) - I want a mandoline now!

Kait June 26, 2008 at 11:00:00 AM EDT  

Thanks! I'm trying to come up with ways to combat my apartment's lack of natural lighting, and I found a good setting on my camera last night.

Yes, this definitely isn't a recipe for the kiddies. :)

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