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Home » Recipes » Pear and Bacon Quinoa Pizza
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Pear and Bacon Quinoa Pizza

This recipe comes from our 2011 "Bake a Healthier Holiday" partnership with California Olive Ranch(http://www.californiaoliveranch.com). *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 Water (hot)
  • 2 Tbsp Olive Oil plus more for brushing dough
  • 2 Pears sliced thin
  • 8 slices 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

Directions

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

Rating

*****

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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Ratings & Comments (2)

5 Stars  100%  2
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*****

2 Reviews

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Debbie May 7, 2014
Can I use "GF All Purpose Baking Flour" instead of Unbleached White Flour?
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Bob's Red Mill May 8, 2014
You may use our GF All Purpose Baking Flour in place of our Unbleached White Flour, one for one, with the addition of xanthan or guar gum. Keep in mind that this is a recipe in which we have not tested.

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