Go Back
+ servings

Gorgonzola Pizza with Pears and Prosciutto

Simple pizza topped with Gorgonzola cheese, fresh pear slices and prosciutto. Serves 6-8 as an appetizer, or 3-4 as part of a meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Italian, Mediterranean
Servings: 8 slices
Calories: 388kcal
Author: Cynthia


  • 1 pound pizza dough
  • 2 Tablespoons olive oil
  • 8 ounces mozzarella grated
  • 6 ounces Gorgonzola crumbled
  • 2 ounces prosciutto torn or cut
  • 1 cup arugula
  • 1 ripe pear thinly sliced
  • 3 Tablespoon Cornmeal for the baking sheet or pizza stone to prevent sticking


  • Preheat oven to 475 degrees F.
  • On a well-floured work surface, roll out the pizza dough about 1/4" thick, (or thinner if you like).
  • Sprinkle a cookie sheet or pizza stone with cornmeal and slide the dough onto the baking surface.
  • Pre-bake pizza for 3-5 minutes, or until barely golden. It might puff up, but will relax once you remove it from the oven. Gently pierce the pizza with a knife to help deflate any bubbles, if necessary.
  • Core and thinly slice pear. Chop or tear prosciutto and crumble Gorgonzola.
  • Brush the surface with olive oil, sprinkle with mozzarella cheese, and gorgonzola. Arrange pear slices and scatter chopped prosciutto. Return to oven and bake an additional 8-10 minutes or until crust is browned and cheese is melted.


  • Any blue cheese can be substituted for the gorgonzola.
  • Crust can be pre-baked an hour or two before assembling the pizza.
  • Omit prosciutto for a vegetarian version.


Serving: 1slice | Calories: 388kcal | Carbohydrates: 34g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 880mg | Potassium: 137mg | Fiber: 2g | Sugar: 6g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 2mg