Pizza for Dessert


Last Sunday, Bill and I made Wheat-Free Lavash Pizza with Sausage for dinner. Then we had pizza for dessert!

Dessert means different things to different people, of course. I don’t have as much of a sweet tooth as I do a salt craving, so I’m pretty easily satisfied with a small chunk of dark chocolate once in awhile after dinner. I know some people who like fruit for dessert, or even fruit and cheese.

That’s why I classify Bosc Pear and Carmelized Onion Pizza as dessert. With the sugar in the carmelized onions, the pizza has a touch of sweetness. And the pears and nuts go well with the onions and cheese.

Bosc Pear and Carmelized Onion Pizza

1/2 large red onion, sliced

1/2 teaspoon sugar

1 tablespoon olive oil, plus extra for drizzling

Salt and pepper to taste

1/2 teaspoon balsamic vinegar

1 Sami’s Bakery Millet & Flax Lavash flatbread

1 Bosc pear, cored and sliced

2 ounces Kasseri cheese, grated, or other sheep’s cheese if you have a cow dairy allergy

1 tablespoon chopped walnuts, or pine nuts

Serves 1 to 2.

To carmelize onions, saute onions them in olive oil, sugar, salt and pepper until tender.

Add balsamic vinegar and stir until blended with onions. Remove from heat.

Meanwhile, brown the bottom side of a lavash flatbread on a griddle.

Preheat broiler on low heat.

Place lavash on a baking sheet. Add onions an arrange pear slices on top.

Add grated cheese.

Add nuts, drizzle with olive oil, and broil on low for approximately 2 minutes (keeping an eye on it, as oven temps vary), rotating pan after the first minute.

Cut into quarters and serve, either for lunch, dinner, appetizers, or dessert!

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