Prosciutto, Pear, and Gorgonzola Pizza
Pick pears that are ripe, but not too soft, for this pizza. Bartlett or Comice pears work well, or try three or four tiny Seckels if they're available.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe California Thin Crust dough
- 2 tablespoons cornmeal or 1 tablespoon oil
- 1 cup Garlic and Oil Sauce
- 2 small pears, peeled, cored, and sliced
- 4 ounces thinly sliced prosciutto
- 1 cup crumbled Gorgonzola cheese
Roll or press pizza dough into two very thin 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place rolled dough directly on stone.
Spread Garlic and Oil Sauce evenly over each pizza. Arrange pear slices in a circular pattern over the pizzas. Cut prosciutto into slivers and spread over pear slices. Sprinkle Gorgonzola over the pizzas.
Place one pizza in the oven at 425°. Bake 10 to 12 minutes or until crust is browned and cheese is soft. Repeat with remaining pizza.
Let pizzas rest briefly, then slice with a sharp knife or pizza wheel.
The Fruits of Your
Labor Firm fruits like apples, pears, and quince make a great addition to pizzas featuring smoky meats and intense cheeses. Be sure to slice fruits thinly enough that they soften slightly during baking. You probably want to remove the peels on most fruits, too, as the peels will dry up as the fruit cooks.
