Grilled Pizza with Pear, Prosciutto, Cheese and Caramelized Onions make creative toppings that are sure to please, particularly when the weathers nice outside
- 1 Ready made pizza crust
- 2 tbsp Extra virgin olive oil
- 2 Large onions, peeled and thinly sliced
- ½ tsp Sugar
- 2 cups Shredded mozzarella cheese
- 2 Ripe unpeeled Bosc pears, thinly sliced
- ¼ cup Freshly grated Parmesan cheese
- 8 Slices prosciutto, cut each piece in half or thirds
- Sprinkling fresh rosemary leaves and fresh arugula
For crust:
- Divide pizza dough into 4 pieces (or 16 pieces for appetizers). Roll or stretch out thinly. Do not worry if crusts are uneven in shape. Brush both sides with extra oil.
- Grill crusts for 1 minute per side. Place grilled crusts in a single layer on baking sheets or pizza stone scattered with cornmeal.
For toppings:
- To caramelize onions, heat the olive oil in a large frying pan over medium-low heat. Add the onions and cook, stirring frequently, for about 25 minutes, or until onions are soft and golden brown. Add the sugar and cook for 5 minutes longer.
- Preheat oven to 450 F (225 C). Place the pizza crusts on a baking sheet and top with the onion, mozzarella pears, and then prosciutto. Sprinkle with the Parmesan.
- Bake for about 10 minutes or until cheese is melted and crust is golden brown. Sprinkle with rosemary and fresh arugula. Let cool slightly. Cut into wedges.
Makes 4 entree servings or 16 appetizers
- Serving Size: 1 Small Pizza (365g)
- Calories: 680
- Carbohydrate: 70g
- Dietary Fiber: 6g
- Protein: 39g
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