Sweet pears, salty prosciutto, pungent gorgonzola, and peppery arugula is one of our favorite pizza combos! Brushed with bold Wild Rosemary Olive Oil and topped with Crisp Anjou Pear Balsamic, you'll have an explosion of flavors in your mouth. This recipe comes together quickly and is perfect for your weeknight meal rotation.
Servings: 6
Prep Time: 10 mins
Cook Time: 10 mins
Ingredients
Pizza:
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1 ball raw Pizza Dough
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1/2 cup Gorgonzola Cheese
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1 Ripe Pear, sliced thin
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6 Slices Prosciutto
Garnish:
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2 cups Arugula
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2 Tbsp Crispy Anjou Pear Balsamic Vinegar to finish
Directions
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Preheat the grill to medium-high heat.
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On a floured surface, roll the pizza dough out to about ¼” thickness.
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Prepare all of the pizza ingredients to build the pizza on the grill.
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Drizzle one side of the dough with 1 Tbsp olive oil. Place the oiled side down on the hot grill. Cook for 2-3 minutes until golden brown.
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Drizzle the uncooked side with another 1 Tbsp olive oil. Flip the dough and immediately sprinkle it with Onion & Spice dipper and 1 Tbsp oil. Arrange Gorgonzola, Pears, and Prosciutto. Remove from the grill.
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Mix the arugula with 1 Tbsp olive oil and sea salt. Toss to coat and arrange in the middle of the pizza.
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Finish the pizza with a drizzle of balsamic. Enjoy!
Recipe Note:
We recommend buying Gorgonzola in a wedge rather than pre-crumbled for optimal flavor.
If you don't like Gorgonzola, switch it out for Mozzarella, Brie, or Burrata.
