Pear, Blue Cheese and Gruyère Pizza on a Rye Crust
Inspired by techniques from NYT Cooking.
Rye-enriched dough supporting delicate layers of pear with the contrasting saltiness of blue cheese and nutty Gruyère.
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Method
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Equipment
- large bowl
- cling film
- melon baller or teaspoon
- rolling pin
- 3 pizza tins or baking trays
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 700 kcal |
| Protein | 26.1 g |
| Carbohydrate | 82.1 g |
| of which sugars | 15.9 g |
| of which free sugars | 0.7 g |
| Fat | 31.1 g |
| of which saturates | 17.2 g |
| Fibre | 10.2 g |
| Salt | 2.44 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Dough
- 355 ml lukewarm water
- 2 tsp dried active yeast
- 4 g dark brown sugar about 1 tsp
- 90 g rye flour
- 345 g plain flour, plus 2 tbsp for rolling
- 6 g fine sea salt or table salt about 1 tsp
- 15 ml extra-virgin olive oil
- 5 ml olive oil, for the bowl
Topping
- 4 firm ripe pears (about 225 g each)
- ½ lemon
- 1 tbsp fine cornmeal or semolina, for dusting
- 200 g Gruyère, grated
- 180 g blue cheese, crumbled
- 55 g unsalted butter, melted
- 1
Activate. Combine 355 ml lukewarm water in a warm bowl with 2 tsp dried yeast and 1 tsp dark brown sugar, stir and leave for a few minutes until bubbles form.
- 2
Mix. In a large bowl, combine 90 g rye flour, 345 g plain flour, 1 tsp salt and 15 ml oil; pour in the yeast mixture and mix until a rough dough forms.
- 3
Knead. Turn the dough onto a floured surface and knead for about 10 minutes until it loses its stickiness, adding small amounts of flour as needed.
- 4
First rise. Shape into a ball, place in an oiled bowl, cover with cling film and leave in a warm spot for 45 to 60 minutes until the dough has roughly doubled in size.
- 5
Second rise. Knock back the dough, shape it again and leave for about 30 minutes until roughly doubled again; meanwhile, peel the 4 pears, rub with cut lemon, halve them, scoop out the cores and slice paper-thin.
- 6
Prepare. Set the oven to 260 °C; knock back the risen dough and divide into 3 pieces; roll each to a 25 to 28 cm circle and place on tins dusted with cornmeal or semolina.
- 7
Assemble. Lay the first layer of pear slices in tight circles leaving a 2.5 cm border, scatter one third of the 200 g Gruyère over each, add a second thinner layer of pear and divide the 180 g crumbled blue cheese among the three, then brush the borders with 55 g melted butter.
- 8
Bake. Bake for 10 to 12 minutes until the crust is golden and the cheese bubbles across the surface.
Storage
Keep leftovers chilled and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
