Description
A delectable Caramelized Pear, Prosciutto, and Blue Cheese Pizza featuring a whole wheat crust topped with sweet and spiced caramelized pears, creamy fontina and blue cheeses, savory prosciutto, shallots, and a drizzle of balsamic glaze. Perfect for a sophisticated homemade pizza night.
Ingredients
Scale
Dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 2/3 cups whole wheat flour
- 1 teaspoon salt
Pizza Toppings
- 2 semi-ripe pears, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 tablespoons brown sugar
- 6 ounces fontina cheese, freshly grated
- 2 shallots, sliced
- 2 garlic cloves, minced
- 4 slices prosciutto
- 6 ounces blue cheese, crumbled
- Balsamic glaze for drizzling
Instructions
- Prepare the dough: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir with a spoon until mixed, then let the mixture sit for about 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix dough ingredients: Add 2 cups of whole wheat flour and salt to the yeast mixture, stirring until the dough begins to come together but remains sticky. Transfer the dough to a floured surface and knead in the remaining 2/3 cup flour for a few minutes until smooth and elastic.
- First rise: Coat the same bowl with olive oil, place the dough inside, and turn to coat it in oil. Cover with a towel and let it rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
- Caramelize pears: While the dough rises, heat a large skillet over low heat and add olive oil and unsalted butter. Add the thinly sliced pears with salt and nutmeg, cover the skillet, and cook for 15 minutes, stirring occasionally to prevent browning.
- Add sugar and finish caramelizing pears: Stir in brown sugar and cook for an additional 5 to 10 minutes until the pears turn golden and caramelized. Remove from heat and set aside.
- Shape the dough: Once risen, punch down the dough and place it on a floured surface. Roll or stretch the dough into the desired pizza shape and size. Place on a baking sheet or pizza peel, cover with a towel, and let rest for 10 minutes.
- Preheat oven: Preheat your oven to 400°F (205°C). If using a pizza stone or skillet method, follow those specific preheating instructions.
- Assemble pizza: Spread about three fourths of the fontina cheese evenly over the dough, then scatter minced garlic and sliced shallots on top. Distribute the caramelized pears evenly over the cheese and shallots, then layer the prosciutto slices over the pears. Crumble the blue cheese over the top and sprinkle the remaining fontina cheese evenly.
- Bake the pizza: Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden-brown and the cheese is melted and bubbly.
- Finish and serve: Remove the pizza from the oven, drizzle with balsamic glaze for a touch of sweetness and acidity, slice, and serve warm.
Notes
- Use semi-ripe pears for optimal sweetness and texture when caramelizing; overly ripe pears can become too soft.
- To make the dough rise faster, place it in a slightly warmed oven (turned off) or a warm spot in your kitchen.
- The whole wheat flour adds a nutty flavor and healthier profile but can be substituted with all-purpose flour if preferred.
- Balsamic glaze can be store-bought or reduced balsamic vinegar made at home by simmering until thickened.
- For a crisper crust, consider using a pizza stone preheated in the oven.
- This recipe yields one large pizza that serves 3 to 4 people.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
