Pears on pizza? Here’s an unusual use for this favourite fall tender fruit — as a topping for a savoury pizza with prosciutto and Gorgonzola cheese.
Pear and Prosciutto Pizza
• 2 Bartlett or Bosc pears, cored and sliced 5 mm (1/4 inch) thick
• Half a small red onion, cut into rounds
• 15 ml (1 tbsp) olive oil
• 30 ml (2 tbsp) all-purpose flour
• 500 g (1 lb) pizza dough
• 50 ml (1/4 cup) prepared pesto
• 2 slices prosciutto, cut into thin strips
• 75 g (3 oz) crumbled goat cheese or Gorgonzola
• 125 ml (1/2 cup) lightly packed arugula leaves
1. Heat a grill pan over medium-high heat. Brush pears and onions with olive oil. Place in pan and grill, turning once, for about 3 minutes or until softened. Remove from pan and set aside.
2. On floured surface, roll out pizza dough to a 40-by-30-cm (16-by-12-inch) rectangle; transfer to a parchment-lined rimmed baking sheet.
3. Spread pesto over top of pizza. Top with pear slices, onion rings, prosciutto and crumbled cheese. Bake prepared pizza in bottom third of a 230 C (450 F) oven for 15 to 20 minutes or until crust is cooked and cheese is bubbling.
4. Transfer to cutting board. Sprinkle with arugula, slice and serve.
• Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. For more, visit emilyrichardscooks.ca.
– With files from The Canadian Press/ Ontario Tender Fruit Producers