Pear and Prosciutto Pizza

Photo: Oxmoor House

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)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 13.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 5.4g
  • Protein: 15.5g
  • Carbohydrate: 51.8g
  • Fiber: 7.6g
  • Cholesterol: 25mg
  • Iron: 2.3mg
  • Sodium: 741mg
  • Calcium: 205mg

Ingredients

  • 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

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 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. 3. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with walnuts.
  4. 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.
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