Bays Recipe Contest
Grand Prize Winner
Bays is excited to announce that award-winning culinary wiz, Peggy Linberg of Upland, CA is the Grand Prize Winner of its TOP THIS...Pizza Challenge Recipe Contest. Peggy's mouth-watering recipe, "Gorgonzola and Pear Pizza" was rated best from over 500 competitive entries.
Peggy's idea for the recipe originated from her exploring alternatives to traditional pizza made with tomato sauce and mozzarella cheese. In her quest for food that is both savory and crunchy, using Bays English muffins as the base for her unique and tasty combination of toppings was a perfect match. "I tried a few different ones, with my family and friends being the taste testers, and they all loved the recipe that I submitted. It was easy enough for my two grandsons to make."
As part of her winnings, Peggy will enjoy seven nights of premier accommodations for two to Italy that includes a one-day culinary experience in an Italian cooking school.
Congratulations to Peggy!
Gorgonzola and Pear Pizza
- 4 Bays English Muffins, split and lightly toasted
- 3 tablespoons olive oil
- 1 cup Italian cheese blend, shredded
- 2/3 cup gorgonzola cheese, crumbled
- 1/2 cup walnuts, coarsely chopped
- 1 bosc pear, cut into 16 thin slices
- 2 teaspoons lemon juice
- Sea salt, (optional)
Heat oven to 400˚F. Place toasted muffin halves on a foil-lined baking sheet. Drizzle olive oil and sprinkle the Italian cheese, gorgonzola and walnuts over muffins. Coat the pear slices lightly with lemon juice; place over muffins. Bake 10 minutes or until cheese melts. Sprinkle sea salt lightly over muffins if desired. Serves 8 as an appetizer, 4 as a light main dish (serve with a tossed green salad)
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