Pizza Night in Pictures

Just out of the oven: pear and caramelized onion on dough expertly rolled by Mr. O

While the pizza's in the oven, radishes wait for the vinaigrette to be whisked.

Whisking the French dressing

The balsamic syrup is just the right consistency.

Drizzling the pizza with the syrup

Finished Pizza

Finished Pizza

Finished salad

And pizza night is ready!

Saturday Night Pizza

  • Pre-made dough (you know how Mrs. O feels about dough)
  • 2 bosc pears
  • 1 medium onion
  • butter
  • 2ish tsp. sugar
  • 8 oz. low-moisture mozzarella
  • 1/3ish cup balsamic vinegar
  • olive oil

Follow the preheating directions for your pre-made dough. (Should be around 425 degrees.) Heat butter in a skillet while you slice the onion; toss in the saucepan along with one teaspoon sugar.

While the onion caramelizes, heat the vinegar and remaining sugar in a small saucepan; you may want to add a little more sugar if that’s your style. Keep on a very low simmer until the mixture reduces by about half — it’ll take a few minutes.

Go ahead and slice the pears too.

Roll out the dough and sprinkle it with a layer of cheese. Arrange the pears any way you like, as long as they’re in a single layer. When the onions are done, add those too.  Drizzle with olive oil. Then add another layer of cheese on top and pop it into the oven.

About 15 minutes later, pop the pizza out of the oven.  Drizzle — there’s a lot of drizzling in this recipe — the pizza with your snazzy balsamic syrup, and eat immediately.

We’ll be testing out the leftovers for breakfast.

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