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.
1lbPizza doughhomemade* or store-bought, enough to make two 12-14 inch pizzas
Pizza Sauce (or use store-bought):
28ozcanned whole tomatoesSan Marzano recommended, hand crushed
1tspdried oregano leaves
1tspdried basil leaves
Salt and freshly ground pepper
Red Wine Balsamic Glaze (or use store-bought):
1/4cupred wineCabernet Merlot recommended
1largepearripe but firm, unpeeled, cored and cut into slices
For topping after baking:
Fresh baby arugula
Red Wine Balsamic Glazefrom above
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).
*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 detailedtips, variations and substitution suggestions for this recipe!