Ingredients
- 1 11-ounce can refrigerated thin crust pizza crust dough
- 1 cup part-skim ricotta cheese
- 1/2 cup crumbled gorgonzola cheese
- 3 cup medium pears, peeled and thinly sliced
- 2/3 cup prepared fig preserves
- 2 tablespoon balsamic vinegar
- 2 teaspoon minced fresh rosemary, divided
Preparation
Baking Directions:
Preheat oven to 400 degrees Fahrenheit.
Unroll dough onto a large baking sheet; gently press into a 13x10-inch rectangle.
Bake dough for five minutes.
In a small bowl, stir together cheeses.
Then, gently spread cheese mixture over warm crust.
Arrange pear slices over cheese mixture.
In a medium bowl, stir together fig preserves, vinegar, and 1 teaspoon rosemary.
Spread over pears with the back of a spoon.
Bake for 12 minutes or until crust is golden brown.
Let stand 10 minutes before serving.
Sprinkle with remaining teaspoon of rosemary.