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
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.