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Caramelized Pear Prosciutto Pizza

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. 
Course Dinner
Cuisine Italian Inspired
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 14 inch pizza

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

  1. 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
  2. Simmer the balsamic vinegar to reduce the volume by about half. It should thicken slightly. Set aside.
  3. 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.
  4. Preheat pizza stone in a 500 degree oven for 20 minutes.
  5. Stretch or roll 1/4 of the dough into about a 13-14 inch round.
  6. 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.
  7. Brush the garlic olive oil all over the center of the dough.
  8. 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.
  9. 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.
  10. 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.
  11. Drizzle with the balsamic reduction and sprinkle with freshly ground black pepper and fresh basil and/or oregano before slicing and serving.

Recipe Notes