-
-
My review
Pear and Prosciutto Pizza
6
bostoncook
"This gourmet-style pizza is both sweet and savory."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 618Original recipe yields 4 servings (1 pizza)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.
- Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
- Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.
- Bake in hot oven until soft, 10 to 15 minutes.
- Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven.
- Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.
- Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3545 Ratings
-
-
-
-
-
Most helpful positive review
10/18/2008
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 . 1. Whizzed olive oil and raw garlic ...
Most helpful critical review
1/11/2012
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...
Most helpful
Most positive
Least positive
Newest
10/18/2008
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 . 1. Whizzed olive oil and raw garlic ...
3/5/2008
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.
9/24/2008
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!
8/21/2010
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...
7/7/2010
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 tha...
3/21/2011
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 person...
3/7/2011
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.
7/23/2010
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.
4/20/2010
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...