Pizza made in the gourmet style is both sweet and savory.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 1 pizza |
Ingredients
- 6 cloves garlic
- ½ tablespoon olive oil
- 2 ripe pears, halved and cored
- 1 tablespoon olive oil
- all-purpose flour for dusting
- 1 unbaked pizza crust
- 1 tablespoon cornmeal for dusting
- 6 ounces shredded Swiss cheese
- 5 thin slices prosciutto, cut into halves
- 1 (6 ounce) package fresh mozzarella, cut into small cubes
- salt and ground black pepper to taste
- ½ tablespoon olive oil
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.
- Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
- Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.
- Bake in hot oven until soft, 10 to 15 minutes.
- Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven.
- Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.
- Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.
Nutrition Facts
| Calories | 618 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 14 g |
| Sodium | 990 mg |
| Sugars | 13 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I cooked it in a cast iron pan and added some arugula on top after cooking.
I made the pizza as per the recipe. We absolutely loved it. I will make this pizza again. I will also try some of the suggestions submitted by other chefs/cooks as they also sound delicious. Thank you for a truly wonderful recipe!!!!
So good! Used Gorgonzola cheese instead and added chicken.
Omg this pizza blew my mind !!! KAAAA-PLEWY !!!!
As another reviewer stated I used a Naan Garlic flat bread as my crust. Then added 1 clove of minced garlic and olive oil as my base. Made the recipe as directed otherwise. Loved the pear and prosciutto combo, with swiss and mozarella. Then finished it off with a drizzle of balsamic vinegar. Cooked it for 15 minutes on a cookie sheet, don’t put it directly on oven rack as it will drip. I like thin and crispy crust, it didn’t get as crispy as I would have preferred but still wonderful. Thank You!
Thought it’d be more flavorful, for the amount of time it took to make it wasn’t worth it for me.
Love it over and over!
I followed the recipe, did roast garlic and pears concurrently. We loved it! Might add feta and red pepper flakes next time for a little zip.
SOO GOOD! yum! definitely will make again!
A little time consuming, but yummy. I also roasted the garlic and pears together. Am giving four stars b/c the yumminess and time it takes don’t quite match. More yumminess needed for me to take the time to make this pizza, just my preference…
A nice combination of salty and sweet.
I thought this was going to be phenomenal but it was alright. I followed the directions and used d’anjou pears (very ripe and lovely!) The pizza was 1/4 eaten – it’s a nice taste but I’ve tasted better pizzas. Thanks for the recipe though!
Good but not a whole lot of flavor. I would have added more proscuitto and spices. Maybe add parmesan to instead of some of the mozerella.
Very good…different combination but went very well together…definitely slice the pears smaller. Would like to come up with an alternative to the roasted garlic only because it’s a pain.
I absolutely love this but because of the alterations I made to the recipe I am only giving it 4 stars. I used garlic naan bread (already cooked) instead of pizza dough because it is more personal sized. I also used a small amount of pesto as a sauce and then diced up the cooked garlic and sprinkled it on pesto. After placing pears, I drizzled honey over them, then put prosciutto and mozzerella and gorgonzola crumbs for a stronger cheese flavor. Turned out amazing!
This is wonderful. The flavors truly compliment each other. I used flat bread purchased at Whole Foods for the crust. It made for a quick and easy yet different appetizer.
This pizza is great. Instead of just the mashed garlic, I added the roasted garlic to a balsamic fig reduction, added a little honey and oil, and blended, then just put a thin coat of this sauce on the dough and followed the rest of the recipe as directed.
This pizza was Fabulous!! I did not change a thing and wouldn’t. It is great just the way it is. Thanks for such a wonderful recipe.
This was really, really good. We loved the saltiness of the prosciutto balanced with the sweetness of the sliced pears. I used a prebaked flatbread for the crust. I also used canned pears that I drained well and sliced. (I skipped the baking of the pears as they were soft out of the can.) This one is definitely going in the rotation. Thanks for an awesome and unique recipe, bostoncook.
Also great with bacon
Yum! I thought this was an excellent combo. I loved the Swiss and mozzerella together. I followed the recipe exactly except I used a prebaked crust instead of an unbaked crust. My pears were not as ripe as I wished they were, but they came out perfectly when roasted as directed. I think very ripe pears could probably go directly on the pizza without pre-roasting. Great method for quick-roasting garlic. Thanks for the recipe!