Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.
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
How to Make It
Preheat oven to 450°.
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.
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.
Was delighted to find this. I had one similar to this a couple of years ago and loved it. Differences were they used goat cheese and candied pecan halves and did not dress the greens. Can't wait to try again. The pears were a wonderful flavor. Based on the one I had I am giving it 5 stars.
I had some overripe pears and was determined to make this even though I knew I would have to substitute ingredients. No prosciutto so I cooked up some bacon and coarsely chopped it. Then I cooked yellow onions, adding 2 T brown sugar as they cooked. I also subed cheese flavors. I had some muenster and some smoked gouda so I did half the pizza with one and half with the other. I did not have the greens either....so the pizza was bare. Some recipes lend themselves to substitutions and this was one of them. Delicious!
This is fabulous -- and easy to make. Made this twice in a week and will make again soon. Mis the sherry vinegar with the arugula just before adding to the pizza so the greens don't wilt. Forgot to add the walnuts but didn't really miss them because there are so many other flavors.
This pizza hits the spot! It's not overloaded with sauce as most recipes call for and has many subtle flavor combinations that come together beautifully. I was hesitant about the prociutto, having it in restaurants where the meat turned out gamey after cooking, but this was not the case baked on this pizza. I did without the vinegar, but my husband loved it with! Delicious and light.
I absolutely love this recipe. I've made it several times, including an appetizer at my bridal shower. I serve it with butternut squash or tomato basil soup to make it a meal. I use the Pillsbury thin crust (follow the directions on the package), and bake it with cornmeal on the outside to give it a nice crisp crust. Yum!