This time last week, I was sitting down in my Steve Jobs turtleneck with a cozy spiced matcha latte and enough crisp, cool weather to inspire an entire season of recipes. I was so ready for the new season in fact, that I didn’t even flinch when our air conditioning went kaput. “Oh what perfect timing!” I thought as I flung open the windows and decided it could wait until spring to be fixed.
Well, surprise! It’s 90 degrees outside, 84 degrees inside, and I’ve got more box fans rigged up than a Beyoncé concert. But a food blogger’s job never stops! And honestly, what’s a few more degrees from the oven when you’re already in a hot, steamy wind storm?
Especially if there’s pizza at the end! This recipe for Pear and Prosciutto pizza is hands down my new favorite. It combines sweet pears, tangy red onions, salty prosciutto and creamy gorgonzola and is finished with a sprinkle of crispy sage leaves and a swirl of balsamic glaze. It’s the perfect fall addition to your Pizza Friday lineup (even if fall is on a brief hiatus) and it’s so simple to make!
As always, I hope you enjoy this recipe!
Pear and Prosciutto Pizza with Crispy Sage and Gorgonzola
- 16 oz. Pizza Dough, either homemade or store-bought**
- 1 semi-ripe Pear, thinly sliced
- 1 package Prosciutto
- 6-10 Sage Leaves
- 1 small Red Onion, sliced thinly into rings
- 1 Garlic Clove, minced
- Olive Oil
- 1/4 - 1/2 cup Gorgonzola cheese
- 1/2 cup shredded cheese, such as Trader Joe’s Quattro Formaggio (blend of Asiago, Fontina, Parmesan and Mild Provolone)
- Balsamic Glaze, for drizzling
- salt and pepper
**While I typically make my own pizza dough, I have to say Trader Joe’s regular pizza dough is a great alternative if you’re tight on time or want to make this last minute!
Preheat the oven to 500 degrees F. If using a pizza stone, place the pizza stone in the oven while it preheats. If you’re working with refrigerated pizza dough, let it rest on the counter and come to room temperature for about 30 minutes. Meanwhile, prepare your ingredients. Place the garlic in a small bowl and cover with about 2 Tbsp. olive oil. Set aside. Next, thinly slice the pear and red onion and set aside. Lastly, heat 1/2” of oil in a skillet over medium-high. Once the oil is heated, place the sage leaves in the oil and let crisp - about 1 minute on each side. You want the leaves to sizzle, but if the oil starts to spatter or the leaves begin to yellow, turn the heat down. Once crisp, remove the sage leaves and place on a paper towel. Sprinkle with sea salt and set aside.
Then, place the pizza dough on a well-floured surface and press down with floured fingertips to shape the dough into a small flat disk. Working from the center, push the dough outward while spreading your fingers wider to make the disk larger. Flip over, and repeat on the other side. Then, pick up the dough and use your knuckles to stretch the edges of the dough while working in a circle. You want the dough to stretch to about a 14-inch circle. If you’re having a hard time stretching the dough, let it rest for another 10 minutes and try again, it is likely too cold.
If using a pizza stone, place the stretched dough on a floured pizza peel. Otherwise, place on a baking sheet. Use a pastry brush to brush the garlicky olive oil onto the base of the pizza. Sprinkle with a bit of salt and pepper. Next, evenly sprinkle the shredded cheese and then place the sliced pears evenly on top. Then, layer the red onions, prosciutto and gorgonzola. Drizzle with a small bit of olive oil and another pinch of salt and pepper.
Place in the oven and bake for about 10-12 minutes or until the crust is nicely browned and the cheese is evenly melted. Once baked, remove the pizza from the oven and sprinkle with the sage leaves. You can crush the sage leaves between your fingertips or leave them whole. Lastly, drizzle with the balsamic glaze and serve!