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Caramelized Pear & Fig Pizza

Mar 27, 2017

This recipe is my own spin on the baked pear and brie sandwich served at The Farm of Beverly Hills.  I first ate at The Farm with my husband when we were dating and, while I’m sure we had fun on the date, what I really remember about our outing was the baked pear and brie! My recipe replaces brie with aged Manchego and adds flavors courtesy of bacon, fig butter, and orange juice. Serve this dish to “wow” guests from any zip code, including 90210.

Gluten Free, Low Lactose

Ingredients:
2 Tbsp. lactose-free butter, such as Earth Balance
2 Tbsp. brown sugar or palm sugar
2 Bosc pears cut into ¼-inch thick slices
½ sweet yellow onion, thinly sliced
⅛ cup orange juice
1 tsp. honey
½ tsp. ground black pepper
Pinch of salt
Fig butter
2 gluten-free pizza crusts, such as Udi’s Thin & Crispy Pizza Crusts
10 oz. Manchego Añejo, cut into ¼-inch thick slices (slice enough to cover pizza crust, about 10 slices per pizza)
2 slices bacon, cooked and chopped
1 handful chopped walnuts
1 handful arugula

 

 

Directions:
Preheat oven to 375℉.

Warm butter in a large non-stick skillet over medium heat. Once butter has melted, add brown/palm sugar. Stir until sugar has dissolved, about 2 minutes. Add sliced pears to skillet and cook until pears are slightly softened, about 2 minutes, then add onion and cook for another 5 minutes, stirring occasionally.

Add orange juice, honey, black pepper, and salt to skillet. Continue cooking mixture over medium heat, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Remove skillet from heat and set aside.

Spread a thin layer of fig butter on each pizza crust, leaving about 1 centimeter around the perimeter of the crust unbuttered. Top buttered portion of crust with evenly-spaced slices of cheese.

Place pizzas on top rack of oven and bake for 7 minutes or until edges of crust and cheese are slightly browned.

When about 2 minutes of cooking time remain, sprinkle bacon and walnuts atop pizzas, then continue baking. Once pizzas are ready, remove from oven, sprinkle with arugula leaves and then spread pear and onion mixture on top of pizzas. Slice and serve immediately.

Serves: 4 to 6.

Active Prep: 35 minutes.

Pairing: A Spanish red wine, such as Torres Celeste Crianza from Ribera del Duero.

Note: Aged cheeses, such as Manchego Añejo, are lower in lactose than younger varieties and are generally safe even for those with lactose intolerance.

Calories: 370; Total Fat (g): 23; Saturated Fat (g): 2; Cholesterol (mg): 3; Sodium (mg): 570; Potassium (mg): 110; Total Carbohydrate (g): 38; Fiber (g): 6; Sugar (g): 14; Protein (g): 7. Content per serving. Assumes 6 servings.

Recipe from Living Luxe Gluten Free.

 

 

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Michelle Lee is author of The Young Skin Diet (Finalist, 2016 The Wishing Shelf Book Awards) and Living Luxe Gluten Free (nominated for two James Beard Foundation Book Awards). Learn more at TheYoungSkinDiet.com.

 

 

Lee shares recipes and health tips on “Delicious Dishes with Michelle Lee” via podcast on iTunes, Google Play and SoundCloud:
iTunes https://itunes.apple.com/us/podcast/delicious-dishes-michelle/id1183041921?mt=2
Google Play https://play.google.com/music/listen#/ps/Iepkhum2qo52caukxuj3jk2psty
SoundCloud https://soundcloud.com/deliciousdisheswithmichellelee

In addition to her culinary work, Ms. Lee is an award-winning economics and business consultant who has been featured in various publications, including Forbes, for her research. Ms. Lee holds a degree in economics and an MBA.

Ms. Lee’s new book, The Young Skin Diet, is based on her survey of hundreds of peer-reviewed scientific studies. The Young Skin Diet reveals the six principles of nutrition to rejuvenate skin, as well as over 75 recipes, skin treatments, meal plans and everyday habits to make skin young again. Available for purchase at Vroman’sAmazonPages: A Bookstore, and Barnes & Noble.

More information may be found at TheYoungSkinDiet.com.

Praise for Michelle Lee’s works:

“…entertaining, informative…” – Kirkus Reviews

“insightful” – GFF Magazine

“highly recommended” – Midwest Book Review

 

 

More recipes by Michelle Lee:
Rejuvenating Mykonos Mediterranean Salad from The Young Skin Diet
Restorative Hot Honey Fruit from The Young Skin Diet
Buffalo Sprouts from Living Luxe Gluten Free
Pretty, Powerful Pasta from Living Luxe Gluten Free
Indian Jalfrezi Chicken from Living Luxe Gluten Free
Granola from Living Luxe Gluten Free
Crispy Steak Fries from Living Luxe Gluten Free
Spiced Salmon with Curry Dip from Living Luxe Gluten Free
Chocolate Mint Truffles
 from Living Luxe Gluten Free
Skin-Brightening Coconut Oil Exfoliant from The Young Skin Diet
Omega-3 Garlic Barramundi with Mushrooms & Wild Rice
Collagen-Boosting Strawberry-Melon Refresh
No-More Inflammation Honey & Olive Oil Mask
The Ageless Ms. Fit Burger

 

 

 




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