pear and prosciutto pizza

Recipe printed from chiknpastry

Pear & Prosciutto Pizza
Adapted from Cooking Light, March 2010; serves 4 (or 2 really hungry people)

My friend and past Iron Chef, Hope, informed me that Whole Foods makes killer pizza dough. I now concur. But if you want to make your own, you might try this recipe from Heidi at 101 Cookbooks; she knows her grains for sure. If you're not into whole wheat flour, I have a simple recipe I used a while back, so give it a try. If your recipe of choice makes extra, just freeze the other dough and thaw overnight. Brilliant!

2  t evoo
2  c vertically sliced Vidalia onion (1-2 onions)
1 recipe of pizza dough (see above)
1/2  c shredded provolone cheese
1  medium firm Bartlett pear, thinly sliced
2  oz prosciutto, cut into thin strips
fresh-ground pepper
2  T chopped walnuts, toasted
1 1/2  c baby arugula leaves
1  t sherry vinegar
cornmeal or flour for dusting

If using homemade dough, prepare it the night before or an hour before you'll need it because it will certainly need time to rise (most recipes say at least an hour). If you have store-bought dough or made  your dough the night before and put it in the fridge, take it out and let it come to room temp before messing with it. 

Preheat oven to 450 F.

Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

Meanwhile, roll out pizza dough with rolling pin, or with your hands, until it's a good sized circle, or rectangle, or whatever shape you darn-well please. It should be 10-12 inches in a circle. If it's pulling back and not being your friend, let it rest for 10 minutes or so and try again. It will work with you when it's ready :). Once you've got it the way you want it, sprinkle a baking sheet or pizza stone with cornmeal (or flour if you prefer) and place pizza atop that (this will help to prevent sliding and add nice flavor too). Poke a few holes (with a fork) into the dough, or omit this step if you like the big bubbles, like I do.

Place pizza crust in oven and bake for about 5-10 minutes. Afterwards, top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake for 12 minutes or until cheese melts and remove from oven.

Sprinkle with nuts (or put them on, untoasted, when there's about 5 minutes left for the pizza to bake). Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.