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Pear and Bacon Quinoa Pizza

This recipe comes from our 2011 "Bake a Healthier Holiday" partnership with California Olive Ranch( *Indulgent* High Fiber, Soy Free.

  • 1-1/3 cups Unbleached White Flour
  • 2/3 cup Organic Quinoa Flour
  • 1 Tbsp Active Dry Yeast
  • 1 tsp Sea Salt
  • 1 tsp Sugar
  • 3/4 cup Hot Tap Water
  • 2 Tbsp California Olive Ranch Arbosana Olive Oil, plus more for brushing dough
  • 2 Pears, sliced thin
  • 8 Canadian bacon rounds, sliced into thin strips
  • 1/2 cup Manchego cheese, shredded
  • 1/2 cup Pepperjack cheese, shredded
  • 1/2 cup Parmesan cheese, shredded


Step 1

Preheat oven to 450°F. Line two baking sheets with parchment paper and sprinkle with a little cornmeal. Set aside. Mix the 3 cheeses together in a small bowl. Set aside.

Step 2

In the bowl of a food processor, add the flour, quinoa flour, yeast, salt and sugar. Pulse a couple times to combine. Add the water and olive oil to a glass measure and with the processor running, pour through the feed tube. Allow the dough to process for 1 minute. Remove the dough to a floured board and cover with a medium bowl. Let rest 10-15 minutes.

Step 3

Divide dough into 4 and roll or pat each ball into a circle. Place on the prepared baking sheets. Brush with olive oil and add the pear, bacon and cheese blend. Bake for 15-18 minutes, or until the crust is done to your liking. Depending on your oven, you may need to rotate the baking sheets once during cooking.

Makes 4 personal sized pizzas.
Pear and Bacon Quinoa Pizza

Servings: 4


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Products Used in this Recipe

Flours & Meals
Unbleached White Flour

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Gluten Free
Organic Quinoa Flour

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Gluten Free
Active Dry Yeast

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Baking Aids
Sea Salt

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