Academically, it doesn’t really feel like we’re in the time of year for last-minute requests for tutoring and final exams. Instead it feels like it’s the time of year for colloquiums, dinners with invited speakers, and conferences. This translates to, “I’m eating out a lot.” Particularly with the well-known invited speakers, as is reasonable, our department hosts a dinner at one of the nicer restaurants in town. While graduate students (like myself) get some sort of subsidy, the places are still out of our normal price ranges. The way I have survived this over the years is to order two appetizers; this is usually (i) cheaper than getting an entree and (ii) allows you to try more dishes at a place you’re probably never going to be able to “afford” again.
At one of the last dinners, I saw the below recipe on the menu. I did not order this at said-restaurant–once I saw the description I knew I could make it myself! Result: fabulous.
PEAR AND CARAMELIZED ONION PIZZA
- Pizza dough, with flour for rolling out and Pam or similar substance
- One bosc pear, sliced thin
- A handful of chopped walnuts
- One medium-sized white onion, caramelized
- Gorgonzola (I used a LOT–around 10 ounces).
- Preheat the oven to 375*F.
- Caramelize your onion. To do that: slice the onion very thin, put it in a skillet with about a tablespoon of olive oil, cook on medium-to-high heat, stirring occasionally. Once the onions are soft and brown, they’re done.
- Roll out the pizza dough, and place it on the sprayed pan.
- Layer as follows: caramelized onion, pear, walnuts, cheese.
- Bake for approximately 20 minutes, or until done.