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Topping pizza with pears, prosciutto and cheese creates unique flavour

Pears on pizza? Here’s an unusual use for this favourite fall tenderfruit — as a topping for a savoury pizza with prosciutto and Gorgonzolacheese.

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

Ingredients:

• 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

Preparation:

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

 
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