The Recipe:

Pear + Bacon + Quinoa = One Glorious Pizza

By:  Ari  Bendersky  Abe's Market Contributor  October 9th, 2013

If you subscribe to the idea that everything is better with bacon, then this fresh take on a pizza may be the best thing you read about today. Our friends at Bob's Red Mill* offered up this recipe, which uses a few of their ingredients, including organic quinoa flour, and pairs it with Canadian bacon, pears and variety of cheese (mmmm manchego ... drool). The result is a high-fiber, healthier pizza that when combined with a salad (maybe use some peppery arugula, breakfast radish, almonds, blueberries, cheese and a balsamic vinaigrette) makes for a quick and easy meal.

Pear, Bacon & Quinoa Pizza Recipe


  • 1-1/3 cups unbleached white flour
  • 2/3 cup Bob's Red Mill organic quinoa flour
  • 1 T active dry yeast
  • 1 tsp sea salt
  • 1 tsp sugar
  • 3/4 cup hot tap water
  • 2 T olive oil, plus more for brushing dough
  • 2 pears, sliced thin
  • 8 Canadian bacon rounds, sliced into thin strips
  • 1/2 cup Manchego cheese, shredded
  • 1/2 cup pepper jack cheese, shredded
  • 1/2 cup Parmesan cheese, shredded


Step 1

Preheat oven to 450°F. Line two baking sheets with parchment paper and sprinkle with a little cornmeal. Set aside. Mix the 3 cheeses together in a small bowl. Set aside.

Step 2

In the bowl of a food processor, add the flour, quinoa flour, yeast, salt and sugar. Pulse a couple times to combine. Add the water and olive oil to a glass measure and with the processor running, pour through the feed tube. Allow the dough to process for 1 minute. Remove the dough to a floured board and cover with a medium bowl. Let rest 10-15 minutes.

Step 3

Divide dough into 4 balls and roll or pat each ball into a circle. Place on the prepared baking sheets. Brush with olive oil and add the pear, bacon and cheese blend. Bake for 15-18 minutes or until the crust is done to your liking. Depending on your oven, you may need to rotate the baking sheets once during cooking. 

Makes 4 personal sized pizzas.

*Recipe originally created by Heather Scholten of Farmgirl Gourmet in partnership with Bob’s Red Mill and California Olive Ranch


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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