Salami, Pear & Blue Cheese Pizza
Course: Main Course
2 tbsp olive oil (approx.)
1 large onion, thinly sliced
1 tsp packed brown sugar
1 tsp balsamic vinegar
Pinch each salt and freshly ground pepper
1 lb pizza dough
1/4 cup fig jam
1 ripe firm pear, peeled, cored and thinly sliced
1 pkg (6 oz) Fiorucci Uncured Hard Salame nuggets
1/2 cup crumbled blue cheese, such as Stilton or Gorgonzola
In large nonstick skillet, heat oil over medium-high heat; cook onion, sugar, vinegar, salt and pepper, stirring occasionally, for about 20 minutes or until softened and caramelized. Let cool; set aside.
Grease a rimmed 15- x 10-inch baking sheet with olive oil. On lightly floured surface, roll out dough and stretch gently into 14- x 9-inch rectangle. Transfer to prepared pan; spread fig jam over dough. Top with caramelized onions, pear and salami nuggets. Sprinkle blue cheese over top.
Bake on bottom rack of 425°F oven for 18 to 20 minutes or until cheese is melted and crust is golden brown; slice into 12 squares.
Recipe for Fiorucci by Laura Buckley