Pear and Prosciutto Pizza

Pear and Prosciutto Pizza Recipe
Photo: Oxmoor House
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)

Recipe from

Oxmoor House

Nutritional Information

Calories 363
Fat 13.2 g
Satfat 3.5 g
Monofat 4.1 g
Polyfat 5.4 g
Protein 15.5 g
Carbohydrate 51.8 g
Fiber 7.6 g
Cholesterol 25 mg
Iron 2.3 mg
Sodium 741 mg
Calcium 205 mg


2 teaspoons olive oil
2 cups vertically sliced sweet onion
1/2 (24-ounce) package frozen prebaked gluten-free pizza crusts, thawed
1/2 cup (2 ounces) shredded provolone cheese
1 medium pear, thinly sliced
2 ounces thinly sliced 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 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently. Top pizza crust with onion mixture; sprinkle with cheese. Layer pear and prosciutto over cheese; sprinkle with pepper. Place on middle rack of oven.

3. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with walnuts.

4. Place arugula in a medium bowl just before serving. Drizzle vinegar over arugula; toss gently to coat. Top pizza with arugula mixture; cut into 8 wedges. Serve immediately.

Jackie Mills,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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