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Pear and Prosciutto Pizza


"This gourmet-style pizza is both sweet and savory."
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1 h 10 m servings 618 cals
Original recipe yields 4 servings (1 pizza)


  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 35
  1. 45 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

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...

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 tha...

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 person...

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.

Yum! I thought this was an excellent combo. I loved the Swiss and mozzerella together. I followed the recipe exactly except I used a prebaked crust instead of an unbaked crust. My pears were not...