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    Home » Recipes » Main Course Recipes

    Pear Prosciutto Pizza with Arugula

    Sep 12, 2019 | by Jennifer | Last Updated: Jul 30, 2021

    Jump to Recipe

    Homemade pizza, topped with fresh pear, prosciutto, goat cheese and mozzarella. Finished with Red Wine Balsamic Glaze and arugula.

    pear prosciutto pizza on pizza peel

    I've mentioned before that I am a serial recipe re-creator. I love to re-create dishes that I have enjoyed in restaurants, at home. And this Pear Prosciutto Pizza is my latest re-creation adventure.

    I enjoyed this pizza in a restaurant in Buffalo, New York. The combination of sweet pears with salty prosciutto is definitely a winner and since it's prime pear season right now, I just had to enjoy it again.

    Jump to:
    • Ingredient Notes
    • Cook's Notes
    • Lahey's No-Knead Pizza Dough Recipe
    • Using a Baking Steel to Bake Homemade Pizza
    • More pizza recipes you might also like ...
    • Recipe
    • Comments, Questions and Reviews

    pear prosciutto pizza on a pizza peel

    Added to the pears and prosciutto are goat cheese and a smattering of mozzarella. After baking, this pizza is topped with a generous drizzle of red wine balsamic glaze and lots of fresh arugula.

    I went all in for my pear pizza, making homemade pizza dough and pizza sauce. I did use store-bought red wine balsamic glaze here, since I happened to have picked some up recently. I've included recipes for all of it, including a quick and easy recipe for the glaze, if store-bought isn't available where you are. All that said, feel free to start your pizza with store-bought pizza dough and/or pizza sauce, if you like.

    Ingredient Notes

    Pizza Dough: I've included the recipe for Jim Lahey's No Knead Pizza Dough below, which is my favourite. It does need to be started the night before though, so keep that in mind. Feel free to use any pizza dough you like, including store-bought, if you prefer.

    Pizza Sauce: Again, I've included a recipe for pizza sauce, but your favourite store-bought pizza sauce is fine, too.

    Pears: I used Packham pears here. Any "firm, but ripe" pear will do. No need to peel the pears, as the skin is thin and helps to hold the shape of the pears in the finished pizza. I like to cut the pear in half from top to bottom, the cut each half in half again (into quarters). Use a sharp knife to cut out the core and the thick, spine from the top of the pear. Once cored, simply cut into slices (not too thin).

    Goat Cheese: Goat cheese is a nice, tangy foil for the sweet and salty elements and a favourite of mine. If you want to get creative and you like blue cheese, it might be a fun alternative here.

    Mozzarella Cheese: I like to add just a bit of shredded pizza mozzarella, for a bit of that cheesy goodness that we love about pizza. I only add a bit here and there, so as to not drown the great flavours of the other ingredients.

    Red Wine Balsamic Glaze: I have to confess, red wine balsamic glaze has become a favourite lately. If you are a fan of balsamic glaze in general, you will love what a bit of red wine brings to it! It's great on pizza, as well as steak. It's a worthy addition to your pantry! Nonna Pia's brand is one to look for and can often be found with the other balsamic glazes in stores. I've included a quick and easy recipe in the recipe card, if store-bought isn't available.

    Arugula: A scattering of fresh, baby arugula just adds a fresh note to pizza and is a must-have ingredient for me. You can certainly omit, if you prefer.

    Cook's Notes

    As well as starting the homemade pizza dough ahead, I would also make the glaze and pizza sauce ahead, if you can. It just makes making the pizza later that much easier :)

    When you shape your homemade pizza dough, be sure to just use your fingertips to press/stretch, so you don't deflate all the lovely bubbles in the dough.

    I always prepare my homemade pizzas on parchment paper, that I lightly dust with flour, before shaping the dough and topping. Once topped, I like to trim the parchment close to the prepared pizza, except for one little "tab" sticking out. Trimming prevents the parchment from scorching in the hot oven, and the tab is useful for grabbing in the next step.

    I then slide the pizza peel under the parchment/prepared pizza and slide it into the oven and on top of the pizza stone or steel, parchment and all. Once the pizza crust has set (after about 5 minutes or so in the oven), I carefully use tongs to grab the "tab" to pull the parchment out from under the pizza. Then the pizza finishes cooking directly on the pizza stone or steel. This method prevents that dreaded experience where your pizza dough sticks to the pizza peel when trying to slide in the oven, but all the toppings manage to slide off easily into your hot oven! If you've "been there", parchment is the answer!

    As mentioned, Jim Lahey's No-Knead Pizza dough has been my go-to for years. It does require starting the night before, as noted. Here is the easy recipe ...

    Lahey's No-Knead Pizza Dough Recipe

    My go-to pizza dough recipe is this wonderful, no-knead version from Jim Lahey. It's easily the best pizza dough I've ever enjoyed at home, but it does require a bit of a head start. I make it the night before. It only takes a minute to mix up, then it sits covered on my counter until 1 hour before I'm ready to cook my pizza. At that point, the dough is divided up into balls and allows a one-hour bench rest. Then it's ready to shape and bake!

    Here are the simple ingredients:

    3 3/4 cups all-purpose flour (500g)
    1/4 tsp yeast
    2 tsp fine salt
    1 1/2 cups water, at room temperature (350g)

    Stir all the ingredients together in a large bowl. Cover with plastic wrap and allow to stand on the counter for 16-18 hours. One hour before you are ready to bake, turn the dough out onto a well-floured work surface. As the dough is quite moist at this point, Use more flour, as necessary, to bring the dough together and form into a ball. Divide ball into 2 pieces, then form each of those pieces into balls. Dust the top with flour, then cover with a clean tea-towel and allow to rest on the counter for one hour. *This is when you should start your oven with your pizza stone or steel pre-heating, too. I bake at 500F. Shape dough by using your fingertips to gently press the dough out into a circle or square. Top and bake.

    pear prosciutto pizza on a pizza peel

    Using a Baking Steel to Bake Homemade Pizza

    I was gifted a Baking Steel this past Christmas, and have been using it to make all my homemade pizzas. I had always used a pizza stone, but I find the Baking Steel is even better! I follow the oven pre-heating recommendations of the Baking Steel folks, but found that I needed to bake the pizza a bit longer than they suggest. Just a heads up if you want to invest in a baking steel. Do note that it is heavy, if that might be an issue.

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    Recipe

    pear prosciutto pizza on pizza peel

    Pear and Prosciutto Pizza with Arugula

    Homemade pizza with fresh pear, prosciutto, goat cheese and mozzarella, then topped with red wine balsamic glaze and fresh baby arugula. Makes two 12-14 inch pizzas.
    Author: Jennifer
    5 stars from 7 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Main Course
    Servings 12 servings

    Ingredients
     

    • 1 lb Pizza dough, homemade* or store-bought, enough to make two 12-14 inch pizzas

    Pizza Sauce (or use store-bought):

    • 1 tsp olive oil
    • 1 clove garlic, chopped
    • 28 oz canned whole tomatoes, San Marzano recommended, hand crushed
    • 1 tsp dried oregano leaves
    • 1 tsp dried basil leaves
    • Salt and freshly ground pepper

    Red Wine Balsamic Glaze (or use store-bought):

    • 1/4 cup red wine, Cabernet Merlot recommended
    • 1/4 cup balsamic vinegar
    • 1 Tbsp brown sugar

    Pizza Toppings:

    • 1 large pear, ripe but firm, unpeeled, cored and cut into slices
    • 3 slices prosciutto
    • 1/2 cup goat cheese, crumbled
    • 1/2 cup mozzarella cheese, shredded

    For topping after baking:

    • Fresh baby arugula
    • Red Wine Balsamic Glaze, from above
    Prevent screen from going dark

    Instructions
     

    • Make the Pizza Sauce (if using): Heat olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring for about 45 seconds. Add the (hand-crushetomatoes, the dried oregano and basil and a healthy sprinkling of salt and some freshly ground pepper. Bring to a boil, then reduce heat to medium-low and simmer until thickened, 30-45 minutes. Allow to cool completely before using. Cover and refrigerate if making ahead.
    • Make the Red Wine Balsamic Glaze (if using): Combine the balsamic vinegar and red wine with 1 Tbsp of brown sugar in a small saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer until reduced and thickened. Remove to a small jar and set aside until needed. (Refrigerate leftover glaze.)
    • Place pizza stone or steel in cold oven, if using. Preheat oven to 500F for at least 30 minutes.
    • Prepare the pizza: Shape pizza dough into a round (I do this on parchment paper). Spoon pizza sauce evenly over-top, leaving the 3/4-inch of the outside edge uncovered. Scatter pear slices overtop. Tear prosciutto into large chunks and scatter overtop. Scatter goat cheese crumbles, then fill in spots with a bit of shredded mozzarella.
    • Transfer pizza (on parchment, if usinonto a pizza stone or steel. Bake in preheated oven for 10-12 minutes or until fully baked through (time will depend on the thickness of your pizza dough. Gently lift the pizza to check the bottom is cooked and golden).

    Notes

    *Recipe for my favourite homemade pizza dough, Jim Lahey's, is detailed above the recipe card in the post body.
    Note that timing of recipe does not include homemade pizza dough, rather just the assembly/baking of pizza.
    Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!

    Nutrition

    Calories: 179kcal | Carbohydrates: 26g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 447mg | Potassium: 166mg | Fiber: 2g | Sugar: 8g | Vitamin A: 211IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American, Canadian
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    PinShareTweetShares1.5k

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Claire says

      October 02, 2021 at 2:05 pm

      Hello! Do I use the same temperature (500 F) if I only have a circular baking sheet? I’m so excited to make this recipe!

      Reply
      • Jennifer says

        October 02, 2021 at 2:18 pm

        Hi Claire, if you're not using a baking stone, no need to do a long pre-heat. I think I might dial it back just a touch, maybe 475F. It might take an extra couple of minutes. Enjoy!

        Reply
    2. Lucy says

      October 17, 2019 at 5:53 pm

      5 stars
      Great combination of flavors!

      Reply
      • Jennifer says

        October 17, 2019 at 7:25 pm

        Thanks Lucy!

        Reply
    3. Kankana Saxena says

      September 19, 2019 at 5:24 pm

      5 stars
      Such a full proof flavor combination! Probably my fav pizza topping.

      Reply
      • Jennifer says

        September 19, 2019 at 7:04 pm

        It is one of my favourites, too! Thanks :)

        Reply
    4. Susan Hall says

      September 14, 2019 at 10:30 am

      5 stars
      Fantastic pizza. As soon as I saw the recipe, I knew we had to try it. The flavours were wonderful together and it came together very quickly. Thanks so much for sharing the recipe!

      Reply
      • Jennifer says

        September 14, 2019 at 10:47 am

        Hi Susan and I'm so glad you tried it! It really won me over, too :) Thanks so much!

        Reply
    5. Tricia B says

      September 13, 2019 at 6:46 am

      5 stars
      I've never met a pizza I didn't like and I know this one will be my new best friend! What a great combination of flavors. I'm loving all the beautiful pears in the market and now I'm craving pizza, again! Pinned :)

      Reply
      • Jennifer says

        September 13, 2019 at 8:14 am

        Thanks so much, Tricia :) It's definitely a flavour combination worth trying!

        Reply
    6. Milena says

      September 12, 2019 at 11:16 am

      5 stars
      Gorgeous looking pizza and I completely understand how you'd want to make it again and again - the combination between pears, prosciutto, peppery arugula and that awesome balsamic reduction...Mmmm!

      Reply
      • Jennifer says

        September 12, 2019 at 11:55 am

        Thanks Milena and yes, the combination of flavours is just so lovely :)

        Reply
    7. Leanne says

      September 12, 2019 at 9:36 am

      5 stars
      I've had pears and goat cheese on pizza before and loved it! Your addition of prosciutto is a nice touch. I love the sweet and salty combo, especially on a pizza. And served with arugula is a must!

      Reply
      • Jennifer says

        September 12, 2019 at 10:48 am

        Thanks Leanne and yes, the sweet and salty thing wins me over every time :)

        Reply
    8. Mary Ann | The Beach House Kitchen says

      September 12, 2019 at 9:07 am

      5 stars
      This pizza has such a fall feel Jennifer. I think pears are so underrated and I really enjoy them. I'll be adding this to our Friday night pizza menu!

      Reply
      • Jennifer says

        September 12, 2019 at 9:19 am

        Thanks Mary Ann and you're right, pears are often overlooked, but they are such a lovely flavour and awesome on pizza, I discovered :)

        Reply
        • Julie says

          September 06, 2021 at 10:18 pm

          Hi Jennifer.
          I just wanted to make sure of a couple of things.
          I know the pizza dough will make 2 pizza bases but are the ingredients for the pizza enough for one or two pizzas?
          I’m very excited to try this pear and prosciutto pizza.
          Kind regards
          Julie Parkes

          Reply
          • Jennifer says

            September 07, 2021 at 8:34 am

            Hi Julie, the dough, sauce and glaze is definitely enough for two pizzas. For the toppings, it depends on how much you like to top your pizza. It could be enough for two, or you may need a touch more if you want it a little more generously topped. Enjoy the pizza!

            Reply

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