Pears make a terrific pizza topping, especially when they’re caramelized and paired with prosciutto. With plenty of melty mozzarella and a flourish of balsamic drizzle, this pizza is better than anything that comes out of a take-out box.
Stir together the water, yeast and sugar in a large bowl. It should bubble and froth - about 5 minutes. Add 2 1/2 cups of flour, salt and olive oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it is elastic. Add a bit more flour if the dough is too sticky. Alternatively, mix the water, yeast, and sugar in the bowl of a stand mixer. After it bubbles and froths, attach the dough hook and add 2 ½ cups of flour, salt and olive oil and beat the dough on medium speed for about 5-6 minutes, until it is elastic. If the dough seems too wet, add a bit more flour.
When the dough is ready, place it in a large greased bowl, being sure to turn it over a few times so it is well greased. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for about 1 hour, or until it is doubled in size.
Punch the dough down, cover it again and let it rest for 5 minutes. Divide it in half and place one half of the dough in a resealable plastic bag for future pizza use. It can be refrigerated for up to 4 days or frozen for up to 1 month. You will use the other half of the dough for the following pizza recipe. This recipe makes enough dough for two 12-inch pizzas.
In a large non-stick skillet, melt the butter and brown sugar over medium heat. Add the sliced pears. Cook, stirring occasionally for about 8-10 minutes, until the pears are soft and caramelized. Stir in the Dijon mustard. Let the pears cool down to room temperature. Save any extra caramel for a salad dressing, etc.
In a small saucepan warm the balsamic vinegar over medium heat. Bring to a simmer and reduce by half. Set aside.
Preheat the oven to 450°F. On a lightly floured surface, roll the pizza dough out into a 13-inch circle. Grease a 13-inch pizza pan, or rimmed baking sheet with 1 Tbsp of olive oil. Sprinkle it with the cornmeal. Fit the dough into the pan, then brush with 2 Tbsp of olive oil. Top with the thinly sliced garlic. Top with 3/4 cup of mozzarella cheese. Arrange the caramelized pears and prosciutto on top of the dough. Sprinkle the red pepper flakes and top with remaining mozzarella and Parmesan cheese. Bake for 18-20 minutes until the cheese is melted and golden brown, and the crust is cooked in the centre.
Remove from the oven, and let stand for 5 minutes before slicing. Top with arugula and fresh basil leaves. Drizzle with the balsamic reduction.
Note: To save time, use 1 pound of purchased pizza dough for the recipe
Servings 0