Gorgonzola and Pear Pizza
Serves 8 as an appetizer, 4 as a light main dish. Recipe from Peggy Linberg, of Upland, Calif., is the grand prize winner of the 2012 Bays English Muffins Pizza Challenge.
4 Bays English Muffins, split and lightly toasted
3 tbls. olive oil
1 cup shredded Italian cheese blend
2⁄3 cup crumbled Gorgonzola cheese
1/2 cup coarsely chopped walnuts
1 Bosc pear, cut into 16 thin slices
2 tsps. lemon juice
Sea salt (optional)
1. Heat oven to 400 degrees. Place toasted muffin halves on a foil-lined baking sheet. Drizzle olive oil and sprinkle the Italian cheese, Gorgonzola and walnuts over muffins. Coat the pear slices lightly with lemon juice; place over muffins.
2. Bake 10 minutes or until cheese melts. Sprinkle sea salt lightly over muffins if desired.