Oregon Pizza
In the fall, western Oregon celebrates the bounty with wine, hazelnuts, blue cheese, pears, and duck prosciutto. This recipe uses all those good ingredients plus some wonderful local Montana additions.
112″ pizza
Cook Time Passive Time
45-55minutes 10minutes
112″ pizza
Cook Time Passive Time
45-55minutes 10minutes
  • 1packet Le Petit Outre pizza dough($2.49)
  • 2 semi-ripe bosc pearscored, sliced thin ($1.00)
  • 1tbsp olive oil($ pennies)
  • 2tbsp unsalted butter($ pennies)
  • 1/4tsp salt($ pennies)
  • 1/8tsp (or a little more) fresh ground nutmeg($ pennies)
  • 2tbsp brown sugar($ pennies)
  • 6ounces fontina cheesefreshly grated ($5.75)
  • 2 medium shallotssliced thin ($1.50)
  • 2 large garlic clovesminced ($1.00)
  • 4slices prosciuttoDuck when available ($ 2.25)
  • 6ounces blue cheeseRogue or Maytag ($5.00)
  • 1/2cup toasted hazelnutscracked ($2.50)
  • 1/2cup The Orchard at Flathead Lake Cherry BBQ Sauce($7.95 for 10 oz. bottle)
  1. Set oven to 400°F. Set the dough out on a lightly floured work counter for 15-20 minutes.
  2. While the dough is rising, heat a large skillet over medium heat and add olive oil and butter to melt. Add in the pears with the salt and nutmeg and cover, cooking for 15 minutes and stirring occasionally. Reduce heat if they begin to brown too much. Stir in the brown sugar and cook for 5-10 minutes or until the pears are golden brown. Set aside. (Tip: save any extra sauce for pancakes or cereal tomorrow.)
  3. Spread the dough out on the stone or a cookie sheet and cover with a towel. Let sit in a warm place for 10 minutes.
  4. During this pause you can use a garlic press to crack the toasted hazelnuts.
  5. Spread about 4 oz. of the fontina on the dough along with the garlic and shallots. Spread the pears all over the pizza and cover them with the prosciutto. Crumble the blue cheese over the top, add the hazelnuts, and the rest of the fontina.
  6. Bake for 25-30 minutes until the crust is brown and the cheese is bubbly. Remove and drizzle BBQ sauce over the top, slice, and serve.
Recipe Notes

Because of the usual size that some of the ingredients are sold in you might plan to make 2 pizzas and will need to figure which ingredients to double. Prices are included in the ingredient list. Total cost to make one 12″ pizza is around $30.

Dough: We use Le Petit Outre’s Pizza Dough available in the fridge cases at many local Missoula grocery stores. Or you * can make your own favorite recipe = more time – your call. If using LPO’s just follow the directions on the package.

Recipe based on www.howsweeteats.com “My Other Recipes” 2013