I haven't done a pizza blog in a long time, having completed my mission of creating a new vegan pizza every week for a year. One of the pizza places that I visit occasionally offers a pear-gorgonzola pie, so I thought I'd use that basic idea, since I'd just made some tofu gorgonzola and it tastes just like I remember.
I toasted a whole grain tortilla to use as the crust, spread some homemade vegan brie on it, a few strands of caramelized onion, pear slices, toasted walnuts, and crumbled the gorgonzola over the top, then a drizzle of reduced maple syrup/balsamic vinegar. Behold!
It was so good; I hated to see it end. It was one of those seemingly odd combinations that worked beautifully. I'll be making it again very soon!
And speaking of odd combinations that turned out to be fantastic, here's a salad I made with spinach, pecans, strawberries and blueberries, homemade vegan feta, and topped with raspberry balsamic vinegar. It was really, really lovely.
And I made this tomato jam, a recipe with such odd ingredients I just had to try it: fresh tomatoes, onions, lots of garlic, salt , pepper and sugar--and the whole thing roasted in the oven for a few hours till it undergoes an alchemical transformation and becomes jam!
Excellent over a wedge of my Brie. [There's our dog, Cookie, looking for her share. [She got it.]
So the lesson I learned here is to not be afraid to go out on a culinary limb and try something different!