Description

This Caramelized Pear, Prosciutto, and Blue Cheese Pizza combines the sweetness of caramelized pears with the savory flavors of prosciutto and tangy blue cheese on a whole wheat crust. The pears are gently cooked with butter, brown sugar, nutmeg, and salt until golden and tender, creating a perfect balance with the cheeses. This pizza is an elegant yet easy-to-make dish perfect for sharing with 3 to 4 people, bringing gourmet flavors to your home kitchen.

Ingredients

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Dough

1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
2 2/3 cups whole wheat flour
1 teaspoon salt

Pizza Toppings

2 semi-ripe pears, thinly sliced
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 tablespoons brown sugar
6 ounces fontina cheese, freshly grated
2 shallots, sliced
2 garlic cloves, minced
4 slices prosciutto
6 ounces blue cheese, crumbled
Balsamic glaze for drizzling

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Instructions

Prepare the dough: In a large bowl, combine the warm water, active dry yeast, honey, and olive oil. Stir with a spoon until well mixed and allow it to sit for about 10 minutes until the mixture is foamy, indicating the yeast is activated. Add 2 cups of whole wheat flour and salt, mixing with a spoon until the dough starts to come together but remains sticky.
Knead the dough: Transfer the dough onto a floured surface and gradually knead in the remaining 2/3 cup of flour. Knead for several minutes until the dough is smooth and elastic. Lightly oil the original mixing bowl with olive oil and place the dough inside, turning to coat its surface. Cover the bowl with a clean towel and put it in a warm spot to rise for 1 to 1 1/2 hours, until doubled in size.
Caramelize the pears: While the dough rises, heat a large skillet over low heat and add olive oil and unsalted butter. Add thinly sliced pears along with salt and nutmeg. Cover the skillet and cook the pears for 15 minutes, stirring occasionally to avoid burning. Reduce heat further if browning occurs too quickly. Stir in brown sugar and continue cooking for an additional 5 to 10 minutes until pears are golden and caramelized. Remove from heat and set aside.
Shape the dough: After the dough has risen, punch it down and place it on a floured surface. Using a rolling pin or your hands, shape the dough into your preferred pizza shape—rectangle or freeform—big enough to feed 3 to 4 people. Transfer the shaped dough to a baking sheet or pizza peel. Cover with a towel and let it rest in a warm area for 10 minutes.
Preheat the oven and assemble: Preheat your oven to 400°F (200°C). Spread about three-fourths of the grated fontina cheese evenly over the dough, then distribute the sliced shallots and minced garlic on top. Arrange the caramelized pears evenly across the surface. Layer the prosciutto slices over the pears, then crumble the blue cheese on top. Finish by sprinkling the remaining fontina cheese evenly over the pizza.
Bake the pizza: Place the assembled pizza in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and the cheeses are bubbly and slightly browned.
Finish and serve: Once baked, remove the pizza from the oven and drizzle balsamic glaze over the top for a sweet tangy finish. Slice and serve warm.

Notes

Use semi-ripe pears for the best balance of firmness and sweetness during caramelization.
If you prefer, you can substitute fontina cheese with mozzarella for a milder flavor.
Adjust baking time if using a pizza stone or skillet method, monitoring for crust doneness and cheese melt.
Letting the dough rest after shaping ensures a tender crust.
Balsamic glaze adds a lovely tang and sweetness but can be omitted or substituted with balsamic vinegar reduction if preferred.

Nutrition

Serving Size: 1 slice (1/8 of pizza)
Calories: 350
Sugar: 8g
Sodium: 550mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 14g
Cholesterol: 35mg