Caramelized Pear, Prosciutto + Blue Cheese Pizza

Name: Caramelized Pear, Prosciutto + Blue Cheese Pizza
Total time: 2 h
Yield: 3 to 4
Ingredients: 1 1/8 cups warm water; 3 teaspoons active dry yeast; 1 tablespoon honey; 1 tablespoon olive oil; 2 2/3 cups whole wheat flour; 1 teaspoon salt; 2 semi-ripe pears; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1/4 teaspoon salt; 1/8 teaspoon nutmeg; 2 tablespoons brown sugar; 6 ounces fontina cheese; 2 shallots; 2 garlic cloves; 4 slices prosciutto; 6 ounces blue cheese; Balsamic glaze for drizzling

User Reviews

5.0

24 reviews

Excellent

Total Time
2 hrs
Servings
3 to 4
Course
Main Course
Cuisine
American

Caramelized Pear, Prosciutto + Blue Cheese Pizza

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

dough

1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
2 2/3 cups whole wheat flour
1 teaspoon salt

pizza

2 semi-ripe pears, thinly sliced
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 tablespoons brown sugar
6 ounces fontina cheese, freshly grated
2 shallots, sliced
2 garlic cloves, minced
4 slices prosciutto
6 ounces blue cheese, crumbled
Balsamic glaze for drizzling

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Instructions

dough

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

pizza

While the dough is rising, heat a large skillet over low heat and add olive oil and butter. Add in the pears with the salt and nutmeg and cover, cooking for 15 minutes and stirring occasionally. Reduce the heat more if they begin to brown too much. Stir in the brown sugar and cook for 5 to 10 more minutes until golden. Set aside.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Preheat your oven to 400 degrees (or if you’re using a pizza stone or the skillet method, follow these directions). Add about three fourths of the fontina on the dough along with the garlic and shallots. Spread the pears all over the pizza and cover them with the prosciutto. Crumble the blue cheese over top and add the rest of the fontina. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly. Remove and drizzle balsamic on top.