Ricette
Ricette vegetariane
Grilled Pizza with Pears, Fresh Pecorino, and Walnuts

Grilled Pizza with Pears, Fresh Pecorino, and Walnuts

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This elegant vegetarian pizza offers a sophisticated twist on outdoor dining, combining the subtle sweetness of ripe pears with the creamy, savoury notes of fresh sheep's milk cheese. By finishing the dough on the grill, you achieve a wonderful charred flavour and crisp texture that perfectly complements the toasted walnuts. It is a light yet indulgent choice for a summer lunch or a distinctive starter for an alfresco dinner party.

While this recipe traditionally uses Brinata, a mild and buttery pecorino fresco, a good-quality aged Manchego makes an excellent alternative if your local cheesemonger is short on stock. The combination of fruit, nuts and molten cheese is a classic Mediterranean profile, making it a healthy and satisfying option for those seeking a meat-free alternative to standard barbecue fare. Serve with a chilled Tuscan white wine for the ultimate seasonal experience.

Ingredients for Grilled Pizza with Pears, Fresh Pecorino, and Walnuts

300ml warm water (41°C to 46°C)
Un pizzico di zucchero
1 1/2 cucchiaini di lievito secco attivo
1 1/2 cucchiaini di sale
350g (or more) strong flour, divided
350g Brinata or aged Manchego cheese
2 pears (about), halved, cored, very thinly sliced
160ml walnut pieces, coarsely broken
Freshly cracked black pepper
Olio extravergine di oliva

How to make Grilled Pizza with Pears, Fresh Pecorino, and Walnuts

Pour 300ml warm water into large bowl. Add sugar; sprinkle yeast evenly over and stir to blend. Let stand until yeast dissolves and mixture looks spongy, about 10 minutes. Mix in salt, then 325g flour. Stir until shaggy-looking dough forms. Sprinkle work surface with 30g flour; turn dough out onto work surface. Knead dough until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Dust dough all over with flour. Place in clean large bowl. Cover with plastic wrap and towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. For toppings: Thinly slice cheese; arrange atop crusts, leaving 1/2-inch plain border. Cover cheese with single layer of pear slices (there may be some pear left over), then scatter walnuts over. Prepare barbecue (medium heat). Working in batches if necessary, transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle with oil. Cut into wedges and serve. Ingredient tip: This recipe calls for Brinata, a specific kind of pecorino fresco. Pecorino fresco is a fresh sheep' smilk cheese that is milder in taste and softer than Pecorino Toscano or Pecorino Romano. Look for pecorino fresco at your local cheese shop or purchase it online from murrays cheese.com or agferrari.com. Manchego cheese, which is also made from sheep's milk, is a good substitute. What to drink: In keeping with the spirit of this menu, pour Tuscan wines. Try a Tuscan white with the pizza. We like the citrus and floral notes of the 2006 Bibi Graetz "Casamatta" Bianco ($9).

Knead dough down. Dust lightly with flour. Divide into 4 equal pieces. Place on work surface. Cover dough with kitchen towel and let rest 30 minutes.

Prepare barbecue (medium-high heat). Working with 1 dough piece at a time, stretch and roll out on lightly floured surface to 9- to 10-inch round. Grill until beginning to colour, about 1 1/2 minutes per side. Transfer crusts to baking sheets. DO AHEAD: Pizza crusts can be made 6 hours ahead. Let crusts stand at room temperature.

Thinly slice cheese; arrange atop crusts, leaving 1/2-inch plain border. Cover cheese with single layer of pear slices (there may be some pear left over), then scatter walnuts over.

Prepare barbecue (medium heat). Working in batches if necessary, transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle with oil. Cut into wedges and serve.

This recipe calls for Brinata, a specific kind of pecorino fresco. Pecorino fresco is a fresh sheep' smilk cheese that is milder in taste and softer than Pecorino Toscano or Pecorino Romano. Look for pecorino fresco at your local cheese shop or purchase it online from murrays cheese.com or agferrari.com. Manchego cheese, which is also made from sheep's milk, is a good substitute.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.