Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Today, is beautiful spring day:) So, I took a stroll out back, to the our beehives and found a lot of activity.  Bees flying all around, forging and cleaning the wax we left behind from this weekend when we were checking out our hives.  I opened up the pollen traps and found a lot of pollen. I thought pollen was suppose to be bright orange. But what I’m finding is green, blue, yellow, and a little orange pollen. I use it to make Bee Bread.  Bee Bread is made up of 1 part pollen to 2 parts honey. You then let it meld together for a week or two in a warm dark place. Turning it over everyday.  We are supplying Bee Bread to a good friend who is a ultra marathoner, 50 miles run – in one day!  cra. Right?    Anywhoo, He has a marathon coming up and he going to use just bee bread instead of commercial protein gels.  Did you know the Early Egyptians and the ancient Chinese believed it was a rejuvenator and a medicine. It was sometimes called the “FOUNTAIN OF YOUTH” and “AMBROSIA OF THE GODS”. Here are some potential benefits…* Enhances the immune system (antioxidant properties)* Improves oxygen intake and boosts performance athletics)* Accelerates recovery in training!  Hints… the reason he is using this fabulous Bee Bread.  I take a spoonful everyday!

This is suppose to be about cooking with Honey, right?  Well honey goes in everything I cook or bake these days!  That goes for pizza, fruit, cheese…Nothing goes together quite like fruit and cheese.  Apples and cheddar, grapes and brie, pear and gorgonzola . . .  Pizza has been on my mind (or my cravings) for awhile.  When my daughter and I go shopping. We seem to end up at a CBK for lunch. Where we have their Pear and Gorgonzola Pizza.  I don’t have a California Pizza Kitchen close enough to go pick up my “cravings”.   So tonight night, I decided to make my own attempt, and believe me when I say, I have no desire to ever go to another CPK again!  There’s just no need!

Pears and Gorgonzola Pizza

 Pear Gorgonzola Pizza

For the pizza:

  •  1 recipe pizza dough
  • 6 oz gruyere cheese, shredded
  • 4 oz gorgonzola dolce
  • 1 firm but ripe pear, cored and thinly sliced (about 1/4-inch thick), you can carm
  • 1 sweet yellow onion or red onion, sliced thinly
  • a handful of walnuts, chopped
  • extra-virgin olive oil
  • black pepper
  • Pear Gorgonzola Pizza w/ Salad

    Pear Gorgonzola Pizza w/ Salad yummmmy

For the salad and Gorgonzola dressing:

  • 4 cups spring greens, washed and dried
  • 3 Tbsp seasoned rice wine vinegar
  • 3 Tbsp olive oil
  • 1 Tbsp honey
  • 1/4 cup sour cream
  • 1/4 cup plain yogurt
  • 1/2 cup crumbled gorgonzola cheese
  • pepper
  • chopped walnuts (optional)


Preheat oven to 475 degrees F.

Make your dough according to the directions here.

Cut the pears and onions

Sprinkle a little bit of cornmeal or flour on a wood cutting board so the pizza will slide off easily and onto your preheated pizza stone. Shape your dough, and let it rest for 15 minutes. Brush lightly with olive oil.

In a jar with a sealable lid, combine all of the ingredients for the dressing, screw on the top, and shake until well incorporated.

Top dough with a small drizzle of the gorgonzola dressing, the onions, and the gruyere cheese. Arrange pear slices on top of cheese, then top with pieces of gorgonzola cheese.

Bake at 450 degrees for 8 to 10 minutes on the bottom rack of the oven or until the crust is golden and bubbly.  Sprinkle walnuts and black pepper on pizza while it is still hot.

Eat it with a fork and knife or like a pizza pie which ever you do Enjoy It!

2 Samuel 17:29 ESV   Honey and curds and sheep and cheese from the herd, for David and the people with him to eat, for they said, “The people are hungry and weary and thirsty in the wilderness.”