We had a leftover Boboli pizza shell from last weekend’s dinner before going out to look at holiday lights in Apple Valley and Minneapolis so I decided to make it tonight.
Last weekend we made Chris and Laura’s world-famous homemade pizza with pears, gorgonzola cheese, and mushrooms along with a base of basil pesto sauce instead of tomato sauce.
Being that I’ve been trying to eat healthily, I have modified the recipe to include reduced and fat free cheeses and I have done some research for future pizzas to use Boboli’s whole wheat pizza shell which is slightly better for you than their traditional shells.
Steve Eck saw us coming out of Rainbow on Saturday afternoon because Rainbow is the only location in our immediate area that sells multiple fat free cheeses including cheddar, mozzarella, various types of feta, etc. I also picked up the reduced fat blue cheese that I use instead of the gorgonzola that I give to everyone else.
You start out with a thin layer of Classico’s Basil Pesto (which is loaded with fats included saturated fats but that’s what makes it so good mmmm) and then add the mozzarella cheese (in the version last night it was half and half).
You slice up some mushrooms pretty thin and lay them over the mozzarella. Then you toss in a very small amount of gorgonzola. Chris warns that too much of the gorgonzola can really make or break the pizza!
After the cheese and mushrooms are set, thinly slice some almost ripe pears and throw them on top (the pears we picked up at Rainbow were not even close to being ripe but they ended up working out all right in the end).
Set the oven to 420 degrees and put the pizza shell straight on the rack for 20 to 27 minutes (Chris and Laura do about 21 minutes and our oven forces us to take about 26 minutes).
After everything is looking good, let the pizza sit for two minutes before cutting it into slices. We usually eat it with a nice salad and some really cheap wine ;)
If you make it, let me know what you think!
See all the pictures from last night’s pizza here (camera).
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