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Carmelized Pear & Roasted Walnut Pizza

Extract from Pizza on the Grill • By Bob Blumer and Elizabeth Karmel • Published by GMC Publications


$ $ $ $ $
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Pizza on the Grill

Posted by GMC Group Published See GMC Group's 303 projects » © 2020 Bob Blumer / GMC Publications · Reproduced with permission. · Pizza on the Grill Expanded by Elizabeth Karmel & Bob Blumer, published by Taunton (£12.99, available from
  • Step 1

    Stand each pear upright and cut vertically into 1⁄4-inch-thick slices. Use a small spoon or paring knife to remove the core from the pear slices. Spread the brown sugar evenly on a small plate and dredge both sides of the pears in it to coat. In a large sauté pan over medium heat, melt the butter. When it bubbles, gently add the pears and cook until nicely browned and soft, about 4 minutes per side. Remove from the heat and reserve for topping.

  • Step 2

    Mix the granulated sugar with 1⁄4 teaspoon of the cinnamon and knead into the dough. Set aside until ready to make pizza.

  • Step 3

    Preheat the grill, roll out and shape the dough, and grill the first side of the crust. (Brush the dough with 2 tablespoons walnut oil in place of olive oil.) Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

  • Step 4

    Spread the entire surface with the walnut spread. Artfully arrange the pear slices on top and sprinkle with the cheese.

    Finish grilling the pizza per the master instructions.

    Remove from the grill and sprinkle with the remaining 1⁄4 teaspoon cinnamon. Slice and serve immediately.

  • Step 5

    Walnut Spread
    Makes about 1 ½

    In a food processor, combine the toasted walnuts, 2 tablespoons of the granulated sugar, the maple syrup, 2 tablespoons walnut oil, and a pinch of salt, then process until the texture resembles peanut butter. Reserve 1 cup of it for topping and refrigerate the rest in an airtight container, where it will keep for 1 week.

    Adventure Club Finish with a crumble of your favorite toffee or Heath bar.

    DRINK THIS A late-harvest dessert wine, such as Tokaji from Hungary, Sauterne from France, or ice wine from Canada or Germany, would be a luscious accompaniment for the Walnut Spread and caramelized pears.

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