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.
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.
My daughter’s favorite pizza there, which she orders every time, features caramelized pears, soft goat cheese and prosciutto ham. The combination is sweet and salty with the added creamy pungency of the cheese. The taste is amazing!
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.
We sometimes serve homemade thin crust pizza as finger food at evening get-togethers too and this one would make fantastic finger food for any small party.
Find my pizza dough recipe by clicking here. The dough makes sufficient for four, 14 inch thin crust pizzas.
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You might also like to try our Thin Crust BBQ Chicken Pizza.
- 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
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.
- 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.
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