Grilled Pear and Prosciutto Pizza

Grilled Pear and Prosciutto Pizza
Staff Writer

Scott Thomas

Salty prosciutto is a natural complement for sweet fruit — and while melon is the usual pairing, a juicy pear works just as well. This char-grilled pizza features the two for fantastic salty-sweet flavor, plus some fresh baby argula for a bit of crunchy greenery and spice. 

6
Servings
209
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  16-ounce fresh pizza dough ball
  • very ripe Bartlett pear, sliced into thin wedges
  • 1  Tablespoon  cornmeal
  • 3  Tablespoons  olive oil
  • 2  Teaspoons  minced garlic
  • 4  Ounces  goat cheese
  • 4  Ounces  sliced prosciutto
  • 1  Ounce  Asiago cheese, microplaned over the pizza
  • 4  Ounces  baby arugula

Directions

Remove the dough ball from the fridge and allow to come to room temperature.

Set up the grill for high-heat grilling, about 400-500 degrees. 

Place the pear slices on the grill to get get a nice charring on both sides. Remove from the grill and set aside. 

Spread out the cornmeal on a cutting board. Roll the dough out over the cornmeal. Brush the top with olive oil. Place crust oiled side down on the hot grill. Oil the side of the pizza facing up. When the entire surface is bubbly, check the bottom for browning. Rotate the crust that is not done as much over the spot where it is browning the most if it is not browning evenly. When browned, remove from the grill, place on a clean cutting board browned side up. 

Coat the top of the pizza with olive oil. Spread the minced garlic over the crust. Place chunks of the goat cheese over the pizza crust. Add the grilled pear, prosciutto, and asiago cheese. 

Put the pizza back onto the grill. Brown the bottom of the crust. When the bottom is browned the cheese should be melted and the rest of the toppings warmed through. Remove from the grill and apply the baby arugula. Slice and serve. 

Nutritional Facts

Total Fat
13g
19%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
19g
15%
Protein
4g
9%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
65mg
7%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Folate, total
39µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
87mg
12%
Selenium, Se
2µg
4%
Sodium, Na
329mg
22%
Water
34g
1%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.