Photo: Randy Mayor; Styling: Cindy Barr
Total Time
42 Mins
Yield
4 servings (serving size: 2 wedges)

Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Ratings & Reviews

JillyBurke's Review

Saecca
November 22, 2013
Excellent mix of gourmet flavors just like my favorite pizza at Bertucci's, easy to make.

mrsjroe's Review

Moosegal
June 03, 2013
N/A

LowryLindsay's Review

jlalp1978
July 10, 2012
N/A

jlalp1978's Review

MistiD
January 28, 2012
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.

prettyamazing's Review

afoodcook
October 10, 2011
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!

Moosegal's Review

sciencegirl
March 24, 2011
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.

MBjork's Review

MBjork
December 05, 2010
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.

sciencegirl's Review

JillyBurke
December 03, 2010
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!

olielove's Review

runnermom
June 12, 2010
Loved the mix of flavors! Easy.

afoodcook's Review

LowryLindsay
May 18, 2010
Nice combination with pear and arugula. Easy to put together.