Very excellent base recipe! Rated 4 stars instead of 5 for unnecessary prep time.
I made a couple preparation changes which simplified and cut the time
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1. Whizzed olive oil and raw garlic with stick blender, spread on pizza crust and skipped the pre-baking garlic step
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2. Sliced pears thinly and skipped pre-baking them as well. They were nice and tender nonetheless.
Substituted feta cheese for the mozzarella, which gave a great tangy-ness against the sweetness of the pears. My 14 y/o daughter said "this taste's awesome!" and hubby said, "you could open a restaurant with this pizza". Will definitely make again with the above changes.
Thanks for the great idea, Bostoncook!
This was really good I liked the combination of salty and sweet. I thin sliced the pears and I also raosted the garlic and cooked the pears at the same time in the oven. Will make again.
This pizza is soooo good! When first reading the ingredients I didn't see how Swiss would be the right cheese for this pizza....but it was perfect. Making it again tonight!
This pizza is great. Instead of just the mashed garlic I added the roasted garlic to a balsamic fig reduction added a little honey and oil and blended then just put a thin coat of this sauce on the dough and followed the rest of the recipe as directed.
This was really really good. We loved the saltiness of the prosciutto balanced with the sweetness of the sliced pears. I used a prebaked flatbread for the crust. I also used canned pears that I drained well and sliced. (I skipped the baking of the pears as they were soft out of the can.) This one is definitely going in the rotation. Thanks for an awesome and unique recipe bostoncook.
I absolutely love this but because of the alterations I made to the recipe I am only giving it 4 stars. I used garlic naan bread (already cooked) instead of pizza dough because it is more personal sized. I also used a small amount of pesto as a sauce and then diced up the cooked garlic and sprinkled it on pesto. After placing pears I drizzled honey over them then put prosciutto and mozzerella and gorgonzola crumbs for a stronger cheese flavor. Turned out amazing!
This is wonderful. The flavors truly compliment each other. I used flat bread purchased at Whole Foods for the crust. It made for a quick and easy yet different appetizer.
This pizza was Fabulous!! I did not change a thing and wouldn't. It is great just the way it is. Thanks for such a wonderful recipe.
Yum! I thought this was an excellent combo. I loved the Swiss and mozzerella together. I followed the recipe exactly except I used a prebaked crust instead of an unbaked crust. My pears were not as ripe as I wished they were but they came out perfectly when roasted as directed. I think very ripe pears could probably go directly on the pizza without pre-roasting. Great method for quick-roasting garlic. Thanks for the recipe!
I thought this was going to be phenomenal but it was alright. I followed the directions and used d'anjou pears (very ripe and lovely!) The pizza was 1/4 eaten - it's a nice taste but I've tasted better pizzas. Thanks for the recipe though!
