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