Grilled Pear and Prosciutto Pizza

Staff Writer
Grilled Pear and Prosciutto Pizza
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
396
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. 

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.

Nutritional Facts

Total Fat
16g
24%
Sugar
4g
N/A
Saturated Fat
5g
25%
Cholesterol
23mg
8%
Protein
17g
33%
Carbs
46g
15%
Vitamin A
81µg
9%
Vitamin B12
0.2µg
4%
Vitamin B6
0.2mg
10.2%
Vitamin C
5mg
8%
Vitamin D
0.2µg
0.1%
Vitamin E
1mg
7%
Vitamin K
27µg
34%
Calcium
131mg
13%
Fiber
3g
14%
Folate (food)
47µg
N/A
Folate equivalent (total)
260µg
65%
Folic acid
126µg
N/A
Iron
3mg
19%
Magnesium
41mg
10%
Monounsaturated
7g
N/A
Niacin (B3)
4mg
22%
Phosphorus
211mg
30%
Polyunsaturated
2g
N/A
Potassium
299mg
9%
Riboflavin (B2)
0.4mg
22.5%
Sodium
1086mg
45%
Thiamin (B1)
0.5mg
34.1%
Zinc
2mg
10%

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