Pear and Prosciutto Pizza

This pizza is so fabulously creamy and delicious, it’s hard to believe how easy it is to make. Because I want to highlight the flavor of the pears, I don’t use a tomato sauce with this pizza, but the layer of fresh mozzerella, olive oil and sliced pears under the prosciutto seem to steam into a creamy layer of deliciousness that’s a surprise when you bite into the pizza. The pears on top caramelize just slightly and perfectly counter the salty, smoky prosciutto, and the fresh rosemary garnish is the perfect sparkle of flavor on top!

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Ingredients per pizza:

1/6 of my olive oil pizza crust recipe (food processor method)

or 1/3 of my olive oil pizza crust recipe (by hand method)

1/8-1/4 cup olive oil

1/2 cup fresh mozzerella, cubed

1 pear, sliced thinnly

5-7 slices prosciutto

fresh rosemary – about 2 tablespoons

salt, pepper and a scant pinch of garlic powder

Roll out the pizza dough, and oil the pizza pan with olive oil (as per video instructions). Place the dough round on the pan, then pick it up and turn it over so both sides have oil on them.

Distribute most of the cubes of fresh mozzerella on the dough, then place half of the pear slices amongst the cheese cubes. Cover the cheese cubes and pear slices with slices of prosciutto. Arrange the second half of the pear slices on top of the prosciutto. Bake at 425 degrees for 12-15 minutes. Garnish with fresh rosemary leaves, salt, pepper and a little garlic powder.


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