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Layered Pear Pizza with Ricotta, Apricot Preserves, and Granola Recipe

Layered Pear Pizza with Ricotta, Apricot Preserves, and Granola

Robin Miller

Recipe courtesy Robin Miller

Show: Quick Fix Meals with Robin MillerEpisode: Pork Out

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on July 10, 2009

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    This is a great recipe if you like eating raw pie dough and overcooked pears. I followed the recipe exactly and I had to cook it for 30 minutes before I gave up. The crust never cooked, completely raw in the middle, and the pears ended up getting overcooked.

    I should have read the reviews before I cooked it. I think if you prebake the crust there might be a chance of this recipe working.

    It was a waste of my time and money.

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  • on June 23, 2009

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    I did everything to a T but it failed miserably!! The crust didn't fully bake within the time it was suppossed to and it started to burn at the edges upon adding 3 additional minutes in the oven. Will not make it again!!!!

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  • on March 12, 2009

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    I followed directions, but the crust came out raw in the middle. I would suggest pre-baking the crust. I also added peaches on top of the pears. Very good!

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  • on January 06, 2009

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    I followed the directions to a "t", but after 12 mins, the crust was still totally raw. Another 10 mins later I cranked up the oven to 550 degrees, and finally firmed up after another 5 mins. I will definitely prebake the crust next time. Also, I cooked this on my round baking stone, and some of the preserves bubbled over. I would use a baking pan with a lip or use a foil dam to save messy clean up. These issues aside, the flavors were wonderful and the granola was just the perfect amount of crunch. The 3 rating is only for the baking issues, if it was flavor alone it would be 5 stars!

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  • on September 03, 2007

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    This was easy to make and everyone loved it.

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  • on September 03, 2007

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    I made this for a special family gathering with a few minor modifications. It was a huge success. I did pre-cook the pie crust for about 5-6 minutes. I also added a bit of honey to the Ricotta cheese and after layering I sprinkled a bit of natural sugar on top of the sliced pears. Also, just a couple of minutes before taking it out of the oven I added the granola. It was delicious and impressive. I would certainly make this again. It is a keeper.

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  • on July 11, 2007

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    This is so simple and impressive. I also precooked the pie crust for about 6 minutes before adding the toppings and it turned out great.

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  • on April 19, 2007

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    This is one of the most delicious deserts I've prepared for my wife, children and grandchildren!!! Good Grief, Robin! Marry me!!! If you're reading this review: MAKE IT!!!

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  • on February 24, 2007

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    Pretty good dessert. We preferred it after adding blueberries. Safeway pie crust wasn't very good quality so recommend using something else. It was a good recipe for using pears on their last leg.

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  • on January 20, 2007

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    This recipe has beautiful presentation. I thoroughly enjoyed creating it and then, of course, tasting it. I did have one small amount of trouble. The crust did not cook all the way. I think it should be pre-cooked for about ten minutes, cooled then topped.

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