- One 16-ounce fresh pizza dough ball
- 1 very ripe Bartlett pear, sliced into thin wedges
- 1 tablespoon cornmeal
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 4 ounces goat cheese
- 4 ounces sliced prosciutto
- 1 ounce Asiago cheese, microplaned over the pizza
- 1 Package of Herbed Goat Cheese, cut into small pieces spread over the pizza
- 4 ounces baby arugula
Remove the dough ball from the fridge and allow to come to room temperature.
Set up the grill for high-heat grilling, about 400-500 degrees.
Place the pear slices on the grill to get get a nice charring on both sides. Remove from the grill and set aside.
Spread out the cornmeal on a cutting board. Roll the dough out over the cornmeal. Brush the top with olive oil. Place crust oiled side down on the hot grill. Oil the side of the pizza facing up. When the entire surface is bubbly, check the bottom for browning. Rotate the crust that is not done as much over the spot where it is browning the most if it is not browning evenly. When browned, remove from the grill, place on a clean cutting board browned side up.
Coat the top of the pizza with olive oil. Spread the minced garlic over the crust. Place chunks of the goat cheese over the pizza crust. Add the grilled pear, prosciutto, and asiago cheese.
Put the pizza back onto the grill. Brown the bottom of the crust. When the bottom is browned the cheese should be melted and the rest of the toppings warmed through. Remove from the grill and apply the baby arugula. Slice and serve.