Pear Prosciutto Pizza
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (10)

Pear Prosciutto Pizza

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 17%
CARBS 38G71% OF CAL
2G FIBER0G ADDED0G INTRINSIC28G OTHER8G TOTAL SUGAR
FAT 3G13% OF CAL
1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade pizza topped with fresh pear, prosciutto, goat cheese, and mozzarella, finished with a balsamic glaze and arugula. Sweet, savory, and elegant for a refined dinner.

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Nutrition & ingredients

Ingredients

serves 12
  • 1 lb Pizza dough (homemade* or store-bought, enough to make two 12-14 inch pizzas)
  • 1 teaspoon extra virgin olive oil
  • 1 clove garlic (chopped)
  • 28 oz canned whole tomatoes (San Marzano recommended, hand crushed)
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil leaves
  • Salt and freshly ground pepper
  • 1/4 cup red wine (Cabernet Merlot recommended)
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon brown sugar
  • 1 large pear (ripe but firm, unpeeled, cored and cut into slices)
  • 3 slices prosciutto
  • 1/2 cup goat cheese (crumbled)
  • 1/2 cup mozzarella cheese (shredded)
  • Fresh baby arugula
  • Red Wine Balsamic Glaze (from above)
PREP
20M
SODIUM
597MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.