Blue Cheese, Pear, and Arugula Pizza


Last summer Jonathan and I had dinner at Terrafina, the restaurant at Hester Creek winery. Hester Creek has been one of our favourite Okanagan wineries for a while,and Terrafina did not disappoint. I had the best pizza I’ve ever had there, a bold statement considering Jonathan and I lived in Italy!! Last weekend my sister came over to help me try to recreate this perfect pizza. She recommended Jamie Oliver’s pizza dough recipe. It’s quick, easy, and freezes well. I got enough for four medium sized pizzas out of one batch.

Pizza Dough

3 ½ cups all purpose flour
1 ½ to 2 teaspoons fine sea salt
1 packet active dry yeast
1 ½ teaspoons sugar
2 tablespoons olive oil
1 ¼ cups lukewarm water

1. Measure the flour into a large mixing bowl and make a well in the middle. Mix the yeast, sugar, and olive oil into a measuring cup with 1 ¼ cups of lukewarm water. Let it sit for a few minutes, then pour the mixture into the well. Use a fork to gradually bring the flour into the well. Sprinkle in the salt and continue mixing until all the flour is incorporated. Dust your hands with flour and knead the dough until it is smooth and springy.

2. Set the ball of dough in a clean, lightly oiled bowl. Turn the dough a couple of times to coat it in oil. Cover the bowl with a damp cloth and set it in a warm room or oven for an hour.

3. The dough should have risen to about twice its size. Place it on a flour dusted surface and deflate the dough with your hands. Divide the dough into four quarters for small pizzas or in half to make two medium pizzas. Roll out the dough and bake in a very hot oven for about 10 minutes.

After our crusts were cooked we topped them with a balsamic reduction, caramelized red onion, thinly sliced pear, crumbled blue cheese, and arugula. Before serving we drizzled a little olive oil on the arugula and added a pinch of sea salt. I also added a handful of crushed walnuts to mine. This recipe pairs well with a glass of Hester Creek’s Character Red blend and a good friend!