Reviewed: Feb. 1, 2012

A nice combination of salty and sweet.

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Reviewer:

Kathleen

Cooking Level: Expert

Living In: Warwick, Rhode Island, USA

Reviewed: 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!

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Reviewer:

ChefKatie

Reviewed: Oct. 23, 2011

Good but not a whole lot of flavor. I would have added more proscuitto and spices. Maybe add parmesan to instead of some of the mozerella.

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Reviewer:

Rachel Henderson

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 31, 2011

Very good...different combination but went very well together...definitely slice the pears smaller. Would like to come up with an alternative to the roasted garlic only because it's a pain.

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Reviewer:

KRISTLE

Cooking Level: Expert

Reviewed: Mar. 21, 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!

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Reviewer:

hillcountrygirl

Cooking Level: Intermediate

Home Town: San Marcos, Texas, USA

Reviewed: Mar. 7, 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.

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Reviewer:

janel

Cooking Level: Expert

Reviewed: Aug. 21, 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.

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Reviewer:

slbross

Reviewed: Jul. 23, 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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Reviewer:

NGKORTE

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jul. 7, 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.

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