Caramelized Pear Prosciutto Pizza. Inspired by a favourite restaurant gourmet version, this recipe proves that you really can make the best thin crust pizza at home.
Caramelized Pear & Prosciutto Pizza
Pizza night just keeps getting better and better at our house. Just look at his pear prosciutto pizza!
This week we were inspired by Piatto, our favorite pizzeria here in St. John’s.
We like Bartlett pears for this recipe but use your own favourite if you prefer.
My daughter’s favorite pizza there, which she orders every time. It features caramelized pears, soft goat cheese and prosciutto ham.
The combination is sweet and salty with the added creamy pungency of the cheese. Also, it gets a little tangy hit from the balsamic reduction. The taste is amazing!
Very thinly sliced prosciutto ham is what is best for this recipe.
A finishing drizzle of reduced balsamic vinegar completing an unusual but absolutely delicious flavour combination. Our version turned out fantastically and Olivia gave it her stamp of approval.
No doubt this one will be on the menu at many a future pizza night.
Caramelized Pear & Prosciutto Pizza
We sometimes serve homemade thin crust pizza as finger food at evening get-togethers too. Obviously, this one would make fantastic finger food for any small party.
Caramelizing the pears
Making and freezing pizza dough.
Find my pizza dough recipe by clicking here. The dough makes sufficient for four, 14 inch thin crust pizzas.
You can shape the dough into balls and freeze part of the batch to use in the next few weeks if you like. I put the dough balls onto a parchment lined baking sheet and freeze them solid before storing them in plastic bags.
Fresh pizza dough.
Remove the dough balls from the plastic bag and let them thaw on a flour coated baking sheet before using.
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Updated February, 2020
Caramelized Pear Prosciutto Pizza
Caramelized Pear Prosciutto Pizza. Inspired by a favorite restaurant gourmet version, this recipe proves that you really can make the best thin crust pizza at home.
Ingredients
- 1/2 cup extra virgin olive oil, (120 ml)
- 4 cloves minced garlic
- 4 ounces thinly sliced prosciutto, (110 g)
- 4 ounces soft goat cheese, or fresh mozzarella (110 g)
- 1/3 cup balsamic vinegar, (80 ml)
- 2 large unpeeled pears, cored and sliced 1/2 inch thick
- 2 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp fresh herbs, optional
Instructions
- Chop garlic and heat in the olive oil over medium heat for just a minute or two. Turn off the heat and set aside to cool
- Simmer the balsamic vinegar to reduce the volume by about half. It should thicken slightly. Set aside.
- Melt the butter and brown sugar together over medium heat. Add the pears in a single layer and cook for about 10 minutes turning once, to caramelize the pears.
- Preheat pizza stone in a 500 degree oven for 20 minutes.
- Stretch or roll 1/4 of the dough into about a 13-14 inch round.
- Place the round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
- Brush the garlic olive oil all over the center of the dough.
- Add the goat cheese in about 1 tsp sized pieces along with the pears and prosciutto. Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly.
- Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
- Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes.
- Drizzle with the balsamic reduction and sprinkle with freshly ground black pepper and fresh basil and/or oregano before slicing and serving.
Notes
- If you don't have a pizza peel, you can basically use any flat, thin object of sufficient size as an alternative. I've used cardboard in a pinch in the past.
- If you don't feel comfortable shaking the uncooked pizza onto the stone, lay a sheet of parchment paper onto the peel first then stretch the dough onto that. Shake the peel so that the parchment paper and all transfers to the stone. This ensures the pizza will not stick to the peel. After about 2 or 3 minutes the parchment paper will easily slip out from under the bottom of the pizza and you can reuse it again for the next pizza.
- Nutritional information does not include the pizza crust.
Nutrition Information
Yield
8Serving Size
8 servings (14 inch pizza)Amount Per Serving Calories 273Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 14gCholesterol 26mgSodium 492mgCarbohydrates 14gFiber 2gSugar 10gProtein 8g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I am making this tomorrow! It looks amazing. I just thought I would let you know that you left prosciutto off of the ingredients list so you can add it.
Can’t wait to try this pizza!
I see the prosciutto in the list.
I have made this a couple times and it is absolutely delicious!!
The flavors go together so well. Everyone i have made it for loves it!
It’s my daughte’s absolute favourite too. Just sooooo delicious. Now I want to make it tonight too!
Wow!!! I am drooling here. Amazing shots. I am gonna have to try this asap.
My husband made this last night and we loved it!
We’re having friends over for a pizza brunch tomorrow and this is one of the items on the menu. We’ll s doing the pizza in our outdoor wood fired oven
Update, this was one of the pizzas we made today. It was a hit!!!
I’m originally from Newfoundland but live in Australia now. I was doing a search for a recipe for a Pear/Goat cheese pizza and I was so happy to find one based upon the “Stephanie”. I had it the last time I was home and thought it was amazing. Can’t wait to make it! Thanks.
Thanks. We love that pizza too. Soooo good!
I use bakery-made 9-grain thin crust (busy family/work mommy hack) to make this pizza last weekend amd it turned out awesome.I did not read the blog until a few minutes ago (guilty of going straight to recipies) and it validated that it reminded me of a pizza I had at Piatto’s in Moncton!!! So good that I am about to make it again!!!
Delicious. Made this tonight and it was a favourite all around! Will be making tomorrow night as well because it was just soo good!! Definitely reminded me of Piattos pizza! I have a mushroom allergy so it was really nice to make this at home with no worries of cross contamination !
Awesome. Made it last night for my man. I used garlic confit that I make and keep in the fridge. Used the oil from that and broke the soft garlic into pieces. Didn’t have goat cheese so I used blue cheese. Topped it off with a little mozzarella. More cheese can’t hurt !!! I think this would make a wonderful appetizer on puff pastry or a crispy thin crust dough. Just cut it in smaller squares.