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Pear and blue cheese pizza

With John Palino

Time: 2 hours dough prep, 15 minutes pizza prep
Serves: 4
Costs: $2 per serve

Ingredients for the Pizza dough:

3 1/3 cups all purpose flour
1 tsp salt
1 cup warm water 43C
2 tbsp olive oil
1 tsp yeast
2 tsp honey


In a large bowl, combine the 43C water, salt, yeast and honey. Let sit until the mixture is foamy, about 5 to 10 minutes. Add 1 tbsp oil to mixture.

Add half the flour, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, a little at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. When it has reached full size pound down again and let rise one more time.  Then it is ready for pizzas, Calzones, Stromboli and more.

Pear and Blue Cheese Topping


1 Tbsp Pesto
1 cup Baby Spinach
1/2 Pear, thinly sliced
100g Blue Cheese
2 Tbsp Pine Nuts


Apply a thin layer of pesto to the base, staying 2cms from the edge. Spread on the baby spinach, and then layer half a thinly sliced pear on top. Sprinkle 75 to 100g of blue cheese over the pizza. Scatter the pine nuts on top.

Bake in an oven preheated to 270C for 8 to 10 minutes, or until golden brown. Cut with a pizza knife into six or eight pieces.

(TX: 4 November 2011)