Pear & Gorgonzola Peenza
· 1 (16 ounce) package refrigerated pizza dough
· 3 ounces gorgonzola cheese, crumbled
· 2 ounces parmesean cheese, grated
· 1 Bosc pear, quartered and thinly sliced
· 1 tablespoon honey
· 1 tablespoon extra virgin olive oil
· 1 tablespoon fresh rosemary, chopped
Pre-heat your hot box to a sultry 450° and then begin the foreplay.
Take your flaccid dough (don’t worry, it won’t be limp for long) and smooth it out over a medium baking sheet. Slowly run your hands over its smooth exterior and knead that dough like you’re back in the backseat of a Kia. Make sure it’s flattened out on the sheet and then craft the crust as an homage to your favorite peen. (Sorry first boyfriend, probably not you). Is it short but thick? Long but thin? Is it even straight? It’s up to you. This is the hard part, but we know that’s the best part.
Once your peen is pressed and your naughty bits are rumbling, mix the olive oil and honey together and slather it all over your peen. When you’re done covering your peen in sticky, sweet goodness, sprinkle your second favorite white substance (parmesean) over the dough. Top that with Bosc pear slices, sprinkle the rosemary over the balls (but don’t give the shaft the shaft, put that shit everywhere) and then top with the nectar of the gods: gorgonzola cheese.
Slide that sweet and salty peen into your hot box for 8-10 minutes, or until that sweet white stuff starts bubbling on top and your peen is slightly browned. Pull out your concocktion, slice it up, and serve hot.