Caramelized Pear & Prosciutto Pizza
The saltiness of the prosciutto combined with the crisp freshness of the pear marry to make one of the most delicious pizza combinations yet. If you are not up to making the dough, you can purchase dough already made.
Ingredients:
Dough:
1/2 cup warm water
1 tsp. sugar
1 tbsp. dry yeast
3 cups unbleached flour
2 tsp. sea salt
3 tbsp. olive oil
3/4 cup warm water
Caramelized Pear Topping:
3 tbsp. grated Parmesan cheese
4 ripe Anjou or Bosc pears, peeled and cored
3 tbsp unsalted butter
2 tbsp. balsamic vinegar
10 -12 slices Prosciutto di Parma, chopped
8 ounces Gorgonzola cheese, crumbled
fresh pepper to taste
1 bunch fresh basil, chopped for garnish
Method:
1. To make the pizza dough, dissolve the sugar in the 1/2 cup of warm water, sprinkle the yeast over top and let it proof, (bubble) about 5 minutes.
2. Place the flour and salt in the bowl of a food processor, add the oil and the proofed yeast, turn the machine on and slowly pour the remaining water thru the feed tube, let the machine run until the dough forms a ball on the side of the bowl. About 1 minute.
3. Remove the dough to a floured surface and knead it for another minute or so. Place the dough in a bowl, rub the top with a little olive oil and let it rest for about 40 minutes or until double in size.
4. To prepare the topping, melt the butter in a shallow fry pan, add the pears along with the balsamic. Turn the heat to high and cook the pears for about 3 minutes. Remove from heat and set aside.
5. Turn the dough onto an oiled cookie sheet, press it to the edges, lightly brush with olive oil and sprinkle with the parmesan cheese.
6. Place the pears evenly over the dough, followed by the prosciutto, topped with the Gorgonzola.
6. Bake in a 500F degree preheated oven for about 15 - 20 minutes, or until the edges of the crust are golden brown. Just before serving, sprinkle the basil over top and finish with a grinding of pepper.
Serves 6 to 8.
