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Blue Cheese–Caramelized Onion Pizza

Blue Cheese–Caramelized Onion Pizza with Pear and Arugula

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Recipe Details

Story

We love a brilliant pizza mashup, especially one inspired by our favorite restaurant dishes. In this recipe, Chef Michelle tranforms one of her favorite Paris bistro dishes, an arugula salad topped with sliced pears and crumbled blue cheese, into a dreamy pizza with caramelized onions and mozzarella. Some balsamic-dressed pears roast atop the pizza until tender and concentrated; the rest are tossed with arugula for a crisp salad that’s piled on top of the finished pie. This is the France-meets-Italy combo we never knew we always wanted.  

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 950
  • Protein 32g
  • Total Carb 103g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    12 ounces
    pizza dough
  • d'Anjou pear
    1
    d'Anjou pear
  • Vidalia onion
    1
    Vidalia onion
  • unsalted butter
    2 packets
    unsalted butter
  • rosemary
    1/8 ounce
    rosemary
  • flour
    1 tablespoon
    flour
  • balsamic vinegar
    2 tablespoons
    balsamic vinegar
  • shredded mozzarella and provolone cheese blend
    3 ounces
    shredded mozzarella and provolone cheese blend
  • blue cheese
    2 ounces
    blue cheese
  • baby arugula
    3 ounces
    baby arugula
  • parchment paper
    1
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan
  • rolling pin (optional)
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Remove pizza dough from bag and let soften at room temperature so it will be easier to roll out (we recommend about 15 minutes, so when the onions are cooked, you should be good to go). Rinse pear and slice off rounded sides, discarding core, and cut lengthwise into ¼-inch slices. Peel onion, halve, and thinly slice.

  2. Caramelize onion

    Caramelize onion

    Heat butter in a medium high-sided pan over medium-high heat. When butter is foamy, add rosemary, onion, and ¼ teaspoon salt, and cook, stirring frequently, until light brown and softened, about 5 minutes. Add ¼ cup water and reduce heat to medium. Cook, stirring continuously, until onion is golden and water has evaporated, 3-5 minutes more. Remove and discard rosemary. Set pan aside until Step 5. 

  3. Roll out dough

    Roll out dough

    While onions cook, sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch pizza dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick.

  4. Bake pizza crust

    Bake pizza crust

    Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil. Add pizza dough, gently stretching to reach edges of baking sheet, and rub all over with 2 teaspoons olive oil. Season with ¼ teaspoon salt. Bake until crisp and lightly browned, 10-12 minutes.

  5. Assemble pizza and bake

    Assemble pizza and bake

    While crust bakes, in a large bowl, whisk together balsamic vinegar, ¼ cup olive oil, ¼ teaspoon salt, and pepper as desired. Add pears and toss to coat. Once crust is crisp, scatter over mozzarella and provolone, then caramelized onion, then blue cheese. Arrange half of pears over pizza in an even layer. Return to oven and bake until crust is browned and cheese is bubbling, 9-11 minutes.

  6. Plate pizza and salad

    Plate pizza and salad

    While pizza bakes, rinse arugula and pat dry, then add to bowl with remaining pears and toss to combine. Once blue cheese–caramelized onion pizza is done, top with arugula and pear salad and cut into slices, or serve the salad alongside. Dig in!

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