This gourmet-style pizza is both sweet and savory.

Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
4
Yield:
1 pizza
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

618 calories; protein 30.6g 61% DV; carbohydrates 54.7g 18% DV; fat 30.7g 47% DV; cholesterol 73.8mg 25% DV; sodium 990mg 40% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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 with stick blender, spread on pizza crust and skipped the pre-baking garlic step . 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! Read More
(29)

Most helpful critical review

Rating: 3 stars
01/11/2012
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 better pizzas. Thanks for the recipe though! Read More
(2)
46 Ratings
  • 5 star values: 29
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
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 with stick blender, spread on pizza crust and skipped the pre-baking garlic step . 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! Read More
(29)
Rating: 5 stars
03/05/2008
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. Read More
(13)
Rating: 5 stars
09/24/2008
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! Read More
(10)
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Rating: 5 stars
08/23/2010
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 on the dough and followed the rest of the recipe as directed. Read More
(9)
Rating: 5 stars
07/09/2010
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 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. Read More
(8)
Rating: 4 stars
03/28/2011
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 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! Read More
(6)
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Rating: 5 stars
03/10/2011
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. Read More
(6)
Rating: 5 stars
07/26/2010
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. Read More
(6)
Rating: 5 stars
04/21/2010
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 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! Read More
(5)
Rating: 3 stars
01/11/2012
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 better pizzas. Thanks for the recipe though! Read More
(2)