• 10
    Prep Time
  • 15
    Cook Time
  • 5
    Ready in
  • 4
  • 240
  • User Review: 2 comments
  • User Rating:
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Recipe Overview

  • Author nameAnthony Hopkins
  • Recipe typeBakery
  • AllergensEgg, Milk, Sesame
  • SeasonsEaster, Halloween, Spring
  • CuisinesItalian, Italian-American
  • CoursesAppetizers, Dinners
  • IngredientsBeef, Egg

Recipe Description

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  • 2 tablespoons drained capers
  • 55g (1/2 cup) coarsely grated mozzarella
  • 100g feta, crumbled
  • 12 small fresh basil leaves, torn
  • 100g feta, crumbled


  1. Preheat oven to 220°C. Place the pizza crusts on a large baking tray and spread each evenly with the tomato paste.
  2. Top each with artichokes, tomatoes, red onion, olives, capers, mozzarella, and then the feta.
  3. Bake in preheated oven for 15 minutes or until the topping is golden brown and heated through, and the base is crispy.
  4. Sprinkle with pepper, to season, and basil leaves. Serve immediately.


  • Energy 2825 kj
  • Fat Total 25 g
  • Fibre 12 g
  • Sodium 1915 mg
  • Saturated Fat 31 g

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2 thoughts on “Pear and Gorgonzola Cheese Pizza”

  • Sheri Dona says: October 27, 2018 at 3:38 pm    Reply

    Amazing pizza, the whole family raved about it, especially the boys and their friends. I used regular pizza dough since the grocery had buy one get one free.

  • Chef John says: October 27, 2018 at 3:39 pm    Reply

    This was amazing!!! I wouldn\’t change anything, I love the mixture of chives, tarragon, and thyme added to the sauce, I had a hard time finding shiitake mushroom so I used regular button mushrooms. It was really good, Will be making this again soon!!

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