Pear mini pizzas with caramelized shallots, a drizzle of honey and walnuts with some boursin may be our favorite appetizer. Much easier than it sounds to put together.
Even though it was a snow day, with the help of my husband and 4 wheel drive, we found a grocery that had not lost power so that I could have the best snow day ever and cook all day. I made three appetizers and three desserts. All were good, but only three of the six were good enough to post about or make again. I thought I would start with Natalie’s favorite, and mine too, a mini pizza with boursin cheese, pears and caramelized shallots. The name is deceiving as this isn’t what I would call pizza even though you start with a pizza crust.
I used King Arthur’s Pizza mix but you could use any type of pizza dough. Our groceries around here don’t carry fresh pizza dough so it’s easier for me to just make my own, it only takes a few minutes.
Caramelized shallots sound ultra fancy but what a great idea on something so small. I don’t think the flavor is much different than caramelized onions, but these work so much better on these mini pizzas because they are mini! My shallots were fairly large so I only used three instead of six and that was plenty. The recipe called for goat cheese, but I know how much Natalie likes boursin so I tried it instead.
I used a 21/2 inch biscuit cutter which was not only the perfect size for these but they look cute with their scalloped edges. Caramelized onions and pears were a great combination.
Adapted from The Recipe Girl Cookbook
Pear and Caramelized Shallot Pizzette
- 1 tablespoon olive oil
- 3 medium shallots peeled and thinly sliced
- ¼ teaspoon salt
- 1 lb Pizza Dough
- 4 ounces boursin substitute goat cheese
- 1 pear unpeeled and thinly sliced
- 1 tablespoon fresh thyme
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the shallots and salt. Reduce heat to medium low and cook, stirring often, until they are soft and lightly browned, about 30 minutes. Set aside.
- Preheat oven to 475º. Line a baking sheet with parchment paper.
- Roll out pizza dough onto lightly floured surface to ¼ inch thickness. Cut with 21/2 inch biscuit cutter and place on baking sheet. Brush lightly with olive oil.
- Spread with about ½ tablespoon of cheese and top with 2 slices of pear. Bake 8-10 minutes, or until the dough is golden brown.
- Remove from oven and top with shallots and a sprinkle of thyme. Serve warm.
Barbara’s Tips + Notes
- These will work with any pizza dough.