Thursday, May 19, 2005

Pear and Prosciutto Pizza

Pear and Prosciutto Pizza (Adapted from CL)

1 tablespoon olive oil
2 cups vertically sliced sweet onion
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
3 ounces (about 3/4 cup) shredded provolone cheese
1 medium pear, thinly sliced
2 ounces prosciutto, cut into thin strips
fresh ground black pepper
3 to 4 tablespoons chopped walnuts, toasted
1 1/2 cups fresh arugula
1 teaspoon sherry vinegar

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

In a large skillet, heat oil over medium-high. Stir in onion - cover and cook for 3 minutes. Uncover, reduce heat to medium and continue to cook, stirring frequently, until the onions are golden, about 10 to 14 minutes. Remove from the heat and set aside.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Scatter onions evenly over the top, followed by the provolone. Arrange the pears and prosciutto on top of the cheese - season lightly with fresh ground black pepper.

Slide pizza onto the stone and bake until the cheese has melted, about 10 to 14 minutes. Remove from the oven and scatter the walnuts over the top.

In a medium bowl, add arugula and sherry vinegar - season lightly with salt and fresh ground black pepper, tossing to coat. Top pizza evenly with arugula mixture and cut into wedges to serve.

Makes about 4 servings.

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