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Pear and Prosciutto Pizza

Photo: Randy Mayor; Styling: Cindy Barr
Total time 42 mins
Yield 4 servings (serving size: 2 wedges)
Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.

Ingredients

  • 2 teaspoons olive oil
  • 2 cups vertically sliced Oso Sweet or other sweet onion
  • 1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
  • 1/2 cup (2 ounces) shredded provolone cheese
  • 1 medium pear, thinly sliced
  • 2 ounces prosciutto, cut into thin strips
  • Dash of freshly ground black pepper
  • 2 tablespoons chopped walnuts, toasted
  • 1 1/2 cups baby arugula leaves
  • 1 teaspoon sherry vinegar

Nutrition Information

  • calories 446
  • fat 18.8 g
  • satfat 4.9 g
  • monofat 5.1 g
  • polyfat 7.3 g
  • protein 16.6 g
  • carbohydrate 55.5 g
  • fiber 3.8 g
  • cholesterol 17 mg
  • iron 3.6 mg
  • sodium 664 mg
  • calcium 221 mg

How to Make It

  1. Preheat oven to 450°.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

  3. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.