I love the combination of pears, blue cheese, and prosciutto, so I thought what better way to combine these perfect ingredients than to put them on a pizza. Any pizza with fruit as a topping is always going to sound strange, but everyone will love the unique combination of these crisp seasonal pears and pungent gorgonzola cheese.
For the pizza, I would highly recommend using a more firm pear, such as the d’Anjou pear, which is a well-known winter pear with a great shelf life. The pear itself doesn’t need to be rock hard, but an over-ripe softer pear would most likely deteriorate as it cooked. For the pizza dough, you can either purchase the dough from your local grocery store or your local pizza shop. Your local pizza shop is probably your best bet if you are striving for freshness, which is what I would recommend for this pizza.
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Total Time: 55 Minutes
- 1/2 batch of pizza dough, which is pre-baked for 10 minutes
- 6 ounces of shredded Gruyère cheese
- 4 ounces of crumbled gorgonzola cheese
- 2 cups of fresh arugula
- 2 d’Anjou green pears, cored and sliced very thin
- 1 tbsp. of butter, divided
- 1/2 a large purple or red onion sliced thin
- 1/2 tsp. of fresh thyme leaves
- 2 tsp. of honey
- 1.5 tsp. of extra virgin olive oil
- 1 tsp. of rice vinegar
- Freshly ground black pepper
- Preheat your oven to 425 degrees.
- Spread out your pizza dough on a cookie sheet that is lined with parchment paper from corner to corner and pre-bake for approximately 10 minutes.
- Remove the pizza dough from the oven and press down on the middle of the pizza dough with a fork so that there's an edge for the crust.
- As the pizza dough is baking, heat a medium-sized pan or skillet over medium heat and add 1 tbsp. of butter. Once the butter is melted, add in the sliced purple or red onion. Sprinkle with salt and cook slowly for roughly 10 minutes or until the onions begin to caramelize.
- Remove the onions from the pan or skillet and place back on the stove. Add in 1 tbsp. of butter. Add in the d’Anjou green pear slices to the melted butter and cook for just a few minutes until they begin to soften up just a bit. Absolutely do not overcook them or they'll turn very soft, which is what you don't want to happen. Remove the pears from the pan or skillet.
- Whisk together the honey with 2 tsp. olive oil, rice vinegar, and fresh thyme in a medium-sized bowl.
- Brush the pre-baked pizza crusts with the extra virgin olive oil mixture.
- Carefully start layering your ingredients, starting with the caramelized onions. Next, the Gruyère cheese, then the pear slices, prosciutto, and gorgonzola cheese.
- Bake the pizzas for roughly 12-15 minutes until the crust is a perfectly golden brown and the cheese is melted and starting to lightly brown. After the pizzas come out of the oven, lightly lay fresh arugula on top of the pizza covering the whole thing.