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 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: Italian, Mediterranean
Servings: 8 slices
Calories: 388kcal
- 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. Top with fresh arugula.
- 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