Recipe by bostoncook
"This gourmet-style pizza is both sweet and savory."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ripe pears, halved and cored
all-purpose flour for dusting
unbaked pizza crust
cornmeal for dusting
shredded Swiss cheese
5 thin slices
prosciutto, cut into halves
1 (6 ounce) package
fresh mozzarella, cut into small cubes
salt and ground black pepper to taste
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!
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!
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.
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pear and Prosciutto Pizza
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 277
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a delicious pear and cheese pizza with an artisan pizza crust.
See how to make a white pizza with ham, asparagus, and two cheeses.
See how to make a classic pizza margherita.