Pear and prosciutto pizza. For anyone that has followed our blog, there have been two prominent dishes I’ve shared countless times already… pizza and tacos! So since it’s Pizza Friday, I thought it appropriate to share the original unique recipe that Lauren and I made together. Today is all about pear and prosciutto pizza!
15-year-old me wouldn’t have even given this pizza a chance, but 30-year-old me absolutely loves it! The caramelization of the onions makes for a great sauce that gives the pizza a lovely sweetness that is offset by the saltiness of the crispy prosciutto. Oh and to make it a little healthier, there are some sliced pears in it as well.
This is one of those recipes that might just change someone’s opinion on onions or even prosciutto! Before Lauren I met, she was not the biggest fan of prosciutto. Granted, she still doesn’t like it cold like I do, but once cooked further where it turns crispy and even more delicious, Lauren couldn’t deny liking it! So hopefully you could use this as your “gateway drug” pizza to trying something a little more unique than a traditional pepperoni or cheese. Oh and another great pizza with prosciutto is this fig and prosciutto pizza! Enjoy!
Pear and Prosciutto Pizza
Ingredients
Pizza Dough
- 1 1/2 tsp dry active yeast
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
Pear and Prosciutto Pizza
- 2 tbsp olive oil
- 2 medium sweet onions, sliced thinly
- 8 oz fresh mozzarella, diced into 1/2 inch cubes
- 1 medium pear, thinly sliced
- 3 oz prosciutto, julienned
- 1/4 cup parmesan cheese, shredded
- 1/3 cup chopped walnuts, toasted
- 2 cups fresh baby arugula
- 2 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- sprinkle of cornmeal
Instructions
Pizza Dough
- In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperature to be between 105F and 110F to activate the yeast)
- Add flour, salt and olive oil and mix on medium speed with the dough hook attachment for about 8 minutes. You might need to add more dough, depending on consistency. The dough should bounce back when pressed and not stick to the sides of the bowl. You can also knead with your hands on a floured surface until dough comes together.
- Rub the same bowl with a little bit of olive oil and place dough in bowl, turning to coat it. Cover with saran wrap and a towel in a warm place, allowing it to rise for at least 45 min or until the dough doubles in size. (I always just place on top of oven as I'm heating it up at same time) Use when ready to bake your pizza!
Pear and Prosciutto Pizza
- Preheat oven to 450F. Heat medium skillet with 2 Tbsp olive oil over medium heat. Add onion and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently.
- Lay out a piece of parchment paper on top of pizza peel. Sprinkle with cornmeal. Roll out the pizza dough on top of the parchment paper to your desired shape and thickness. You can use your hands to gently tug, pull and push the dough to how you want it to look as well. (Roller pin is better!)
- Spread caramelized onion evenly across the pizza dough, leaving an inch around the edges. Place the sliced pears on top of onions. Add the mozzarella cheese and the prosciutto throughout the pizza. Finish topping with Parmesan cheese. Brush the crust with olive oil and sprinkle with garlic powder.
- Transfer pizza to pizza stone with parchment paper still underneath and bake for 15-20 minutes or until top is bubbly and bottom is golden brown. (The parchment paper makes it easy to be able to slide pizza dough off of peel, which I had much trouble with before discovering this trick)
- Remove from oven. Gently toss the balsamic with the arugula and top over pizza, along with the walnuts. Enjoy!
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