Pear and Prosciutto Pizza

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.

Yield: 4 servings (serving size: 2 wedges)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 42 Minutes

Nutritional Information

Amount per serving
  • Calories: 446
  • Fat: 18.8g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 7.3g
  • Protein: 16.6g
  • Carbohydrate: 55.5g
  • Fiber: 3.8g
  • Cholesterol: 17mg
  • Iron: 3.6mg
  • Sodium: 664mg
  • Calcium: 221mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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.
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