Pear and Prosciutto Pizza

Pear and Prosciutto PizzaRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.


4 servings (serving size: 2 wedges)
Total time: 42 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 42 Minutes

Nutritional 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


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


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.