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When I Grow Up: Grilled Pear & Bacon Pizza with Balsamic Reduction

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August 18, 2011

  1. Dolphin Trainer
  2. Jazz Singer
  3. MAC Make-up Counter Woman that sprays you with perfume
  4. Famous food blogger

So went the list of jobs we would have if money was no object, talents endless, and our lives different. We were five women in a minivan (so hot), headed away from the reality of our lives and towards Walla Walla, WA for a weekend of food, wine, and general gluttony (with a little karaoke and dancing thrown in for good measure).

Becky, Erina, Andrea, and Anna-Lea at Saviah Cellars (so good!) The Lovely Ila must be taking the pic.

TruCellars

You can just imagine how many stops five women require (there’s coffee, snacks, and the comically unending stream of “10 minute warning until I need the loo!” shout-outs). Fortunately, one of those stops included Wine O’Clock in Prosser, WA. Once we got ourselves off the highway and began the highly sophisticated process of “follow the dot, follow the dot…nope, we’re going away from the dot…turn around” iPhone navigating, we finally found it. It is a darling spot and an excellent way to break up the drive. The wines are sold at retail prices, so they are very affordable and the menu itself boasts a great selection.

Perhaps the best item on the menu is their sweet and savory pizza, a pear, bacon, and cheese concoction that absolutely delights.

Having returned home and (not-so) stealthily snuck all my wine into the house so Matt wouldn’t see it, I set about re-creating this. The combination of the sweet pear, with the salty bacon, and pungent sheepsmilk is an absolute hit.  Throw that on top of a store-bought dough and you’ll seem pulled together and glamorous enough to maybe be one step closer to your dream job…whatever it may be.

Grilled Pear & Bacon Pizza with Balsamic Reduction

Grilled Pear & Bacon Pizza

1 store bought pizza dough, thawed and allowed to stand at room temperature for at least 30 minutes

8 pieces bacon

1 medium Walla Walla Sweet Onion, sliced into thin rings

3/4 TB Brown Sugar

1/3 lb cheese (you can do different options here. A gorgonzola would be good, although I opted for something a bit subtler and did a raw cowsmilk cheese from Switzerland that has some bite, but isn’t overpoweringly stinky)

2 pears, ripe but firm

4 TB Olive Oil

Balsamic Reduction Sauce

  1. Cook the bacon until crispy. Remove from the pan and set on paper towels to absorb grease. Coarsely chop. Set aside.
  2. Meanwhile, on very low heat in a small frying pan, cook the onions and brown sugar in 1 TB of olive oil until soft and carmelized. About 10-15 minutes. Set aside.
  3. Shred the cheese and thinly slice the pear. Set aside.
  4. Turn your grill on, and get as hot as possible.
  5. Divide the dough in half and on a floured surface roll out until about 1 cm thick.
  6. Brush one side with 1 TB olive oil, reduce flame on grill to medium, and put on grill, oil side down. Close top and cook 3-4 minutes until golden and puffing up. Remove from grill, brush 1 TB oil on un-grilled side, and put on a plate, grill marks up.

    One-Side Grilled, One-Side To Go

  7. Brush remaining 1 TB olive oil on top of pizza and top with cheese, carmelized onions, bacon, and pear. Return to grill and cook another 3-4 minutes.
  8. Remove and allow to cool slightly. Drizzle with Balsamic Reduction Sauce if you like and enjoy.

0 comments »

  1. Jenn says:

    Sounds like a fun trip! There is a winery I really want to visit in Prosser called Airfield Estates. Ever heard of it? Apparently it’s on a fly in with an old hangar as the distillery. They make a “Fly Girl White” wine.

  2. cat elwell says:

    sounds scrumptious..will try using my Le Creuset stovetop grill…I love pears with Gorgonzola…may add watercress.

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