Pear Prosciutto Pizza

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Prosciutto pear pizza. Pear prosciutto pizza. Prosciutto, pear, goat cheese, arugula, balsamic pizza. Did Peter Piper pick it? Is it a flatbread? Too much? I’ll stop.

You guys, I can’t with this pizza. It’s the kind of pizza you’d order at a chic bar/restaurant with a glass of wine. There would be a fire pit. Twinkly lights. It would be served on a wooden cutting board and cut into lots of small pieces, assuming you’d be sharing with friends. Are you there?

As much as I wish I was there right now, that hasn’t been much of my reality these days, navigating life with two toddlers and a pandemmy. But we have gotten damn good at date nights at home, and I highly recommend it. Find a place in your home that isn’t the kitchen table that you’re used to crawling under to clean up sticky mac n’ cheese (just me?) and isn’t the couch that you fall asleep on every night. 

I know what you’re thinking…that place doesn’t exist. Trust me, it does. Ours is in thebasement. Used to be the garage. Maybe it’s a patio. Set up some chairs, set up some twinkle lights, put that chic restaurant music on and make this pizza. Don’t forget the wine and the best part…you only have to share with one other person.

What You'll Need

Pizza dough - store bought or homemade

Chèvre with honey (goat cheese) - 5 ounce log

Prosciutto - 4 slices

Pear - 1 small, cut into thin slices

Arugula - a couple handfuls

Balsamic glaze

Extra virgin olive oil

Flaky sea salt

What You'll Do

1. Remove pizza dough from fridge and let sit on counter, a good half hour before you’re ready to bake it.

2. Preheat oven to 450.

3. Oil a pizza pan or baking sheet and spread pizza dough out gently using your fingertips. If it’s bouncing back, it’s not up to room temp enough yet, so let it sit and come back to it.

4. Drizzle dough with olive oil and poke all over with a fork. Bake for 10 min.

5. Drizzle again with olive oil (I said it) and crumble goat cheese all over. Then top with prosciutto, torn into smaller pieces and pear slices. Bake 10 min.

6. Remove from oven and top with arugula, another little drizzle of olive oil and flaky sea salt. Finish with balsamic glaze.

7. Pear (get it?) with Chardonnay.

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