Pear Goat Cheese and Italian Sausage Pizza with Roasted Garlic and Fresh Basil

August 25, 2014

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I’m really starting to get into this whole fruit on pizza thing. I recently posted a Peach and Prosciutto Pizza and I loved it so much it kept me craving more. Pizza is one of my favorite foods and I was starting to get bored with the same tomato, basil, mozza pizza all the time, so I’ve stepped outside my comfort zone and let me tell you, it’s amazing!

Pear Goat Cheese and Italian Sausage Pizza with Roasted Garlic and Fresh Basil | Cooking Classy

It’s kind of like pizza crust is just a blank canvas and you just need to decide what you are going to paint on it. But honestly, we are all obsessed with pizza so why do we keep buying and making the same kinds over and over again? Let’s add in a little pizzazz to these pizzas!

This recipe is just like one I ordered at a restaurant, twice last week. My husband and I loved it so much we went back. But both times they forgot to put one of the main ingredients on my pizza, so forget that, I’m making this thing at home.

If you like flavor, you’ll love this pizza! You can even add a few herbs to the olive oil, for brushing over the pizza dough, for one more layer of flavor. Enjoy!

Pear Goat Cheese and Italian Sausage Pizza with Roasted Garlic and Fresh Basil | Cooking Classy

5 from 3 votes

Pear Goat Cheese and Italian Sausage Pizza with Roasted Garlic and Fresh Basil

Not your ordinary pizza - this version is brimming with flavor and delicious contrast!
Servings: 5
Prep25 minutes
Cook45 minutes
Ready in: 1 hour 10 minutes

Ingredients

  • 16 oz pizza dough , homemade or store bought
  • 1 head garlic
  • 2 Tbsp olive oil , divided
  • 1/4 tsp freshly ground black pepper
  • 2 pinches salt
  • 1 1/2 barlett pears , sliced thin
  • 6 oz low-moisture mozzarella cheese , diced into 1/2-inch cubes*
  • 3 oz goat cheese , crumbled
  • 5 oz Italian sausage (good quality), cooked and crumbled as cooking**
  • Yellow corn meal , for dusting
  • 1/4 cup fresh basil leaves , chopped into thin ribbons

Instructions

  • Preheat oven to 400 degrees. Remove loose papery outer layers from garlic (the cloves still remain intact), and cut about 1/4-inch from top to expose garlic cloves.
  • Set garlic over a piece of aluminum foil (large enough to well wrap around garlic), drizzle 1 1/2 tsp olive oil evenly over top of garlic, then wrap with foil to enclose.
  • Bake in preheated oven until nearly roasted through (not quite fully because it will continue to roast on pizza), about 28 - 30 minutes.
  • Remove from oven and set aside to cool, then remove cloves from skins. Increase oven temperature to 450 degrees and place an pizza stone in center of oven.
  • On a large sheet of parchment paper lightly dusted with corn meal (or flour), shape and stretch pizza dough to 12 1/2 inches. Brush top of dough evenly with 1 1/2 Tbsp olive oil then sprinkle top evenly with pepper and salt.
  • Layer pears, mozzarella, goat cheese, cooked Italian sausage and garlic cloves over pizza. Using a pizza peel, transfer pizza on parchment to hot pizza stone in oven and bake 11 - 14 minutes until crust is golden and cheese is melted.
  • Remove from oven and sprinkle with basil ribbons. Slice and serve warm.

Notes

  • *I recommend using the kind that comes shaped like a cylinder (not fresh for this recipe though). Part skim or whole.
  • **I slightly undercooked the sausage as it will continue to cook in the oven. Just make sure it's fully cooked through after baking.
Nutrition Facts
Pear Goat Cheese and Italian Sausage Pizza with Roasted Garlic and Fresh Basil
Amount Per Serving
Calories 550 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g69%
Cholesterol 48mg16%
Sodium 1303mg57%
Potassium 166mg5%
Carbohydrates 53g18%
Fiber 3g13%
Sugar 11g12%
Protein 23g46%
Vitamin A 458IU9%
Vitamin C 3mg4%
Calcium 285mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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34 Comments

  • Amanda Dumaw

    Recipe and I want to say from the sounds of your ingredients and everything it comes off like a pizza that I have had up at a place called twigs and bertini I am from Spokane Washington so I do not know if by chance that is where you and your husband have tried that type of pizza I was curious because I do know that if so thank you very very much for the recipe it was a pizza that once I loved and like you had stated where you would no longer serves it I just now found out the place I had went does not serve it I will be amazed if this ends up being the same Pizza for the fact I’ve told many people about it but yet they have been able to try it also what blew me out of the water with my auntie could not eat very many things due to her health and diabetes and this pizza was something she truly was outspoken and amazed to be able to like enjoy not have it affect her health or her diabetes and other health problems she was able to eat way more of the pizza if not consume the whole thing without consequences from her health which she truly was amazed and loved so

  • Rainah

    Mmmmm, when I was nursing our second son and he had a really bad reaction to anything dairy (like, even one Ritz cracker sent him into reeling pain), we made pizzas for me that were sans cheese. My husband decided everyone would eat pizza like I did, which was sweet of him. We put apples and sausage on top (no goat cheese – cuz of the no-dairy thing, so we used a very savory, homemade tomato sauce)…… That’s when we realized that fruit on pizza can be very, very wonderful. Funny thing….. I loved those pizzas a LOT, but once I could have cheese again, I went and dropped the apples. What *was* I thinking? Now is the day to return to fruit pizzas. Thanks, Jaclyn, for bringing me back to my senses!

    • Jaclyn

      Jaclyn Bell

      I am the same way! I always forget how much I love fruit on pizza until I am reminded. :)

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