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overhead shot of pear pizza sliced

Pear and Prosciutto Pizza

This pear pizza with prosciutto is the perfect combination of sweet and savory topped off with caramelized onions and makes for a great unique pizza.
Course Pizza
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 388kcal
Author Ryan Beck


Pizza Dough

  • 250 grams all-purpose flour (about 2 cups)
  • 1 teaspoon sea salt
  • ¼ teaspoon dry active yeast
  • ¾ cup warm water

Pear and Prosciutto Pizza

  • 2 tablespoon olive oil
  • 2 medium sweet onions, sliced thinly
  • 8 oz fresh mozzarella, diced into ½ inch cubes
  • 1 medium pear, thinly sliced
  • 3 oz prosciutto, julienned
  • ¼ cup parmesan cheese, shredded
  • cup chopped walnuts, toasted
  • 2 cups fresh baby arugula
  • 2 tablespoon balsamic vinegar
  • sprinkle of cornmeal


Pizza Dough

  • In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
  • Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.

Pear and Prosciutto Pizza

  • Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
  • Heat medium skillet with 2 tablespoon 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.
  • Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
  • 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.
  • Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
  • Remove from oven. Gently toss the balsamic with the arugula and top over pizza, along with the walnuts. Serve immediately.


  • Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
  • Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. This applies to the onions as well which act as a sauce.
  • Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
  • Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pear pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.


Serving: 1slice | Calories: 388kcal | Carbohydrates: 50g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 18mg | Sodium: 483mg | Potassium: 501mg | Fiber: 5g | Sugar: 9g | Vitamin A: 550IU | Vitamin C: 9.1mg | Calcium: 220mg | Iron: 2.3mg