Prep time: 30 minutes, excluding dough preparation
Cook time: 10 minutes
Total time: 40 minutes
Yield: One 14 inch pizza
- 1/2 cup extra virgin olive oil
- 4 cloves minced garlic
- 4 ounces thinly sliced proscuitto
- 4 ounces soft goat cheese (or fresh mozzarella)
- 1/3 cup balsamic vinegar
- 2 large unpeeled pears, cored and sliced 1/2 inch thick
- 2 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp fresh herbs (optional)
- Chop garlic and heat in the olive oil over medium heat for just a minute or two. Turn off the heat and set aside to cool
- Simmer the balsamic vinegar to reduce the volume by about half. It should thicken slightly. Set aside.
- Melt the butter and brown sugar together over medium heat. Add the pears in a single layer and cook for about 10 minutes turning once, to caramelize the pears.
- Preheat pizza stone in a 500 degree oven for 20 minutes.
- Stretch or roll 1/4 of the dough into about a 13-14 inch round.
- Place the round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
- Brush the garlic olive oil all over the center of the dough.
- Add the goat cheese in about 1 tsp sized pieces along with the pears and prosciutto. Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly.
- Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
- Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes.
- Drizzle with the balsamic reduction and sprinkle with freshly ground black pepper and fresh basil and/or oregano before slicing and serving.