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Blue Cheese, Walnut, and Pear Pizza

"A fresh and tasty appetizer pizza."

By allrecipes · From Open Recipes · 12 ingredients
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Why it works: Blue cheese and pear share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 40 recipes mention both. Both carry ethyl pentanoate, which smells yeast, fruit. The science ↓

The recipe

1 pizza
Prep20 min
Cook15 min

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Preheat the oven to 450°F (232°C) and place the pre-baked pizza crust on a baking sheet or pizza pan.

  2. In a small bowl, whisk the minced garlic, Dijon mustard, chopped rosemary, white wine vinegar and olive oil. Season with salt and pepper to taste.

  3. Spread the dressing evenly over the crust, leaving a small border around the edge.

  4. Sprinkle the shredded mozzarella and the first 1/4 cup of crumbled blue cheese over the dressing.

  5. Arrange the sliced pears in a single layer over the cheese.

  6. Bake for 10 to 12 minutes, until the cheese is melted and bubbling and the crust edges are golden.

  7. Remove from the oven and scatter the toasted walnut pieces and the remaining 1/4 cup of crumbled blue cheese over the hot pizza. Slice and serve.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Blue cheese + peartop 3% of all pairs
    Aroma overlapstrong
    Mentioned together40 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  2. Garlic + olivetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  3. Rosemary + olivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,489 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Rosemary + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,324 recipes

    Shared aroma: estragole (anise, licorice).

  5. Garlic + rosemarytop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together2,179 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (garlic, rosemary, white wine, vinegar, olive, blue cheese, pepper):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Potatobetter flavor fit
  4. Mustardthe original

Fit is the average pairing score against garlic, rosemary, white wine, vinegar, olive, blue cheese, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).