Pear and Prosciutto Pizza Recipe - Allrecipes.com
Pear and Prosciutto Pizza Recipe
  • READY IN ABOUT hrs

Pear and Prosciutto Pizza

Recipe by  

"This gourmet-style pizza is both sweet and savory."

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Ingredients Edit and Save

Original recipe makes 1 pizza Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

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 More Reviews

Most Helpful Positive Review
Oct 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!

 
Most Helpful Critical Review
Jan 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!

 
Mar 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.

 
Sep 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!

 
Aug 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.

 
Jul 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.

 
Mar 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.

 
Jul 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.

 

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Nutrition

  • Calories
  • 618 kcal
  • 31%
  • Carbohydrates
  • 54.7 g
  • 18%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 1087 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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