Caramelized Pear, Prosciutto and Gorgonzola Pizza with Arugula Salad
For the pizza:
- Pizza dough, enough for 1 large pizza or split for 2 individual sized pizzas
- 1 cup shredded Gruyere cheese
- ½ cup crumbled Gorgonzola cheese
- 1 firm pear, thinly sliced
- ½ of a red onion, thinly sliced
- ½ cup thinly sliced prosciutto, cut into small pieces
- ½ tsp. fresh thyme leaves
- 2 tsp. honey
- 2 tsp. olive oil
- ½ tsp. rice vinegar
- ¼ cup coarsely chopped walnuts
For the salad:
- 2-3 cups arugula
- juice of one lemon
- 2 tsp. olive oil
- salt and pepper
Preheat the oven to 425. Spread out your pizza dough on a cookie sheet lined with parchment paper or sprayed with non-stick cooking spray and prebake for 10 minutes. Remove the dough from the oven and press down the middle with a fork so that there’s a definite edge for the crust. As the dough is baking, heat a medium-sized skillet over medium heat and add 1 Tbsp. of butter. Once the butter is melted, add the sliced onion. Sprinkle with salt, and cook slowly, for about 10 minutes or until the onions begin to caramelize.
Remove the onions from the pan and place the pan back on the stove. Add 1 Tbsp. of butter. Add the pear slices to the melted butter and cook for just a few minutes, until they start to soften up just a bit. Don’t overcook them or they’ll turn to mush. Remove them from the pan.
Whisk together the honey, 2 tsp. olive oil, rice vinegar and fresh thyme in a small bowl. Brush the prebaked crusts with the olive oil mixture. Start layering your ingredients, starting with the caramelized onions. Next, the Gruyere, then the pear slices, prosciutto, and Gorgonzola. Sprinkle the tops with the chopped walnuts.
Bake the pizzas for 12-15 minutes until the crust is beautifully golden, and the cheese is melted and starting to brown.
Meanwhile, toss the arugula with the olive oil, lemon juice, salt and pepper. Serve the pizzas with the arugula salad piled on top.