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
261
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 16-ounce fresh pizza dough ball
  • 1 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
15g
21%
Sugar
6g
7%
Saturated Fat
11g
46%
Cholesterol
21mg
7%
Carbohydrate, by difference
22g
17%
Protein
9g
20%
Vitamin A, RAE
91µg
13%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
178mg
18%
Choline, total
9mg
2%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
25mg
8%
Niacin
1mg
7%
Phosphorus, P
186mg
27%
Selenium, Se
3µg
5%
Sodium, Na
178mg
12%
Water
25g
1%
Zinc, Zn
1mg
13%

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.