Caramelized Pear, Prosciutto + Blue Cheese Pizza
User Reviews
5
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Total Time
2 hrs
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Servings
3 to 4
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Course
Main Course
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Cuisine
American
Caramelized Pear, Prosciutto + Blue Cheese Pizza
Description
The Caramelized Pear, Prosciutto, and Blue Cheese Pizza is built on a homemade whole wheat dough made by proofing yeast with honey and olive oil, then kneading in flour and salt to create a tender crust. While the dough rises, pears are gently cooked with butter, brown sugar, salt, and nutmeg until golden and caramelized, providing a sweet counterpoint to the savory toppings.
Fontina cheese is freshly grated and scattered across the base, with shallots and garlic adding aromatic depth. After baking, thin prosciutto slices and crumbled blue cheese contribute salty, rich layers that contrast with the pear's sweetness. A finishing drizzle of balsamic glaze ties the flavors together with acidity and sweetness.
This pizza offers a complex balance of sweet, salty, and creamy flavors with varied textures—from the chewy crust to tender fruit and melted cheese. It suits those seeking a gourmet style pizza with unusual but harmonious ingredient pairings.
Ingredients
dough
- 1 1/8 cups water warm
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 2/3 cups whole wheat flour
- 1 teaspoon salt
pizza
- 2 pear thinly sliced, semi-ripe
- 1 tablespoon olive oil
- 2 tablespoons butter unsalted
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 tablespoons brown sugar
- 6 ounces fontina cheese freshly grated
- 2 shallot sliced
- 2 garlic minced, cloves
- 4 lices prosciutto
- 6 ounces blue cheese crumbled
- balsamic glaze for drizzling
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.
User Reviews
Overall Rating
5
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