I know this pear pizza is the third sourdough discard recipe to appear on this blog, but I always seem to have discard starter to use—constantly. When an interesting collaboration comes up, I find it hard to say no. So when USA Pears invited me to create a pear pizza, my mind immediately went to a sourdough crust and a savory-sweet topping combination.
I settled quickly on a vegetarian topping: Manchego was already in my fridge, and caramelized onions felt like a natural partner. The one twist is deglazing the pan with red wine during caramelization, which adds depth and a subtle acidity that plays nicely with the pears and cheese.
The crust itself follows a familiar approach: I used a half recipe of the Country Loaf with Discard Sourdough Starter dough from the blog archives, adapted from Tartine Bread. After the bulk rise, instead of shaping and proofing in a banneton, I gently place the dough in a lightly greased bowl, chill it briefly while the oven heats, then shape, top, and bake. This method is simple and reliable, producing a crisp, flavorful crust with good oven spring.
The finished pizza balances savory, sweet, and tang: nutty Manchego and salty Pecorino pair with red wine–infused caramelized onions and thinly sliced firm pears for a pleasing contrast. For extra texture and a bright, peppery counterpoint, add baby arugula and toasted walnuts after baking, though the pizza is excellent on its own.
Below is the recipe, including ingredient amounts and clear steps to make the caramelized onions and assemble the pizzas. Read through the instructions before starting so the timing—especially for the onions and oven preheat—works smoothly. This recipe produces two 9–10 inch pizzas, enough for two hungry people or to share as part of a larger meal.
Pear, Manchego, and Caramelized Onion Pizza with Sourdough Discard Crust
Pears and Manchego combine with red wine–infused caramelized onions on a crisp sourdough discard crust. The dough is adapted from Tartine’s Country Loaf method for a flavorful, textured base.
Main Course
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2
9-10 inch pizzas
Ingredients
- 1/2 recipe Country Loaf with Discard Sourdough Starter dough prepared through the bulk rise — see notes below
- 3 oz. Manchego cheese shredded
- 1 oz. Pecorino Romano grated or finely shredded
- 1-2 firm, ripe pears
- 1 large red onion
- 2 tbsp extra-virgin olive oil (plus extra for drizzling)
- 2 tbsp red wine
- salt and freshly ground black pepper
- a handful of baby arugula (optional)
- chopped, toasted walnuts (optional)
Instructions
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Make the caramelized onions: Thinly slice the red onion. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and a pinch of salt, reduce the heat to low, cover, and cook for about 15 minutes to soften. Remove the cover, increase the heat to medium-low, and let the onions slowly caramelize, stirring occasionally. This step can take 20–45 minutes depending on your pan and stove. When the onions are deeply caramelized and beginning to stick to the pan, pour in 2 tablespoons of red wine and stir to scrape up the browned bits. Raise the heat to medium and cook until most of the liquid has evaporated. Remove from the heat and set aside. (The onions can be made a day or two ahead; refrigerate covered.)
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Prepare the dough through the end of the bulk rise, following the Country Loaf with Discard Sourdough Starter method. Turn the dough out onto a work surface, then transfer it into a lightly oiled bowl. Cover and refrigerate for 30 minutes to chill and relax the gluten.
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Place a pizza stone on a rack in the lower third of your oven and preheat to 500°F (or as hot as your oven will safely go).
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Thinly slice the pears. Choose firm-ripe fruit that will hold its shape when baked.
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Prepare an 11–12 inch square of parchment and dust it lightly with rice flour or cornmeal to prevent sticking.
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Divide the chilled dough in half. Keep one half refrigerated while you shape the first pizza. Place the other half on the prepared parchment and press or roll it into a 9–10 inch round.
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Assemble the pizza: Spread half the caramelized onions evenly over the dough, then sprinkle half the Manchego and Pecorino. Arrange thin pear slices on top, allowing slight overlap. Drizzle with a little olive oil and season with freshly ground black pepper and a few flakes of sea salt.
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Use the parchment to transfer the pizza onto the preheated stone (a pizza peel makes this easier). Bake for 13–15 minutes, until the crust is deeply colored and the cheese is bubbling.
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Remove the pizza from the oven and repeat the shaping, topping, and baking with the remaining dough and ingredients.
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Finish and serve: If desired, scatter baby arugula and chopped toasted walnuts over each pizza just before serving for brightness and crunch. Slice and enjoy while hot.