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Pear and Prosciutto Pizza

Pear and Prosciutto Pizza

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
bostoncook

bostoncook

This gourmet-style pizza is both sweet and savory.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1087 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
  3. Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.
  4. Bake in hot oven until soft, 10 to 15 minutes.
  5. Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven.
  6. 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.
  7. Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.
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Reviews

deedles
23

deedles

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!

ladychef
11

ladychef

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.

chaela
9

chaela

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!

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