The secret to making your homemade pizza a little bit fancy is using two types of cheese. This recipe uses Vintage Windsor Blue and Aged Airedale from the wonderful Whitestone. Once you try this, you won’t ever want to order delivery pizza ever again!
1 pizza dough thin crust
2 cups grated Aged Airedale cheese
2 ripe pears, sliced
50g walnuts, chopped
1 x Windsor Blue wedge (110g) cheese
1/2 cup onions, finely sliced
1 tablespoon salted butter
2 tablespoons of olive oil
2 tablespoons finely chopped fresh rosemary leaves
Sprinkling bunch of fresh rocket
Seasoning of cracked pepper and rock salt
Preheat oven to 200 degC.
Arrange chopped walnuts in a single layer on baking sheet and oven tray. Toast until slightly brown in oven, about 5-10 minutes.
Place pizza stone or pizza pan inside oven and raise temperature to 250 degC for 30 minutes.
Melt butter in a pan on medium heat. Add diced onions and cook until caramelized, stirring occasionally, about 10-15 minutes on low-medium heat. Season well, set aside.
Brush pizza dough with olive oil. Cover the pizza crusts in a layer of Airedale cheese. Spread evenly with caramelized onions, pears, toasted walnuts, blue cheese, rosemary and season well.
Transfer pizza to hot stone/pizza pan lined with baking paper and cook until cheese melts and crust turns golden brown, about 10 minutes.
Let cool for 5-10 minutes, sprinkle with fresh rocket & pepper, cut and serve.