This pear pizza with arugula and prosciutto is the perfect late-summer early fall meal. It's fancy and delicious enough to serve while entertaining, but easy enough to maintain your sanity.
1small pizza crustyou can also use uncooked dough or a pita
1teaspoonextra virgin olive oil
squeeze of lemon juice
½wholecrunchy pearI used d'Ajnou
2slicesprosciutto
1ouncegoat cheese
1large handfularugula
balsamic glaze
Instructions
Preheat oven, set to broil. Remove center and seeds from pear, and slice into thin slices. Place precooked pizza crust on a medium sized baking sheet.
Drizzle 1 teaspoon olive oil over crust, squeeze lemon juice over olive oil. Spread sliced pear on top of each pita, place 2 slices of prosciutto on pizza. Distribute pieces of goat cheese all around crust.
Place pizza in oven, broil for 2-5 minutes, or until crust and prosciutto brown. Remove from oven.
Top hot pizza with a large handful of fresh arugula and drizzle balsamic glaze over arugula. Slice, and eat immediately.
Notes
Use pita rounds, individual precooked pizza crust, flatbread, or uncooked pizza dough.
Crunchy pears are better than riper ones to broil. They don't become a mushy mess on my pizza when they're crunchy.
I bought a few d'Anjou pears, and really liked the mild sweet flavor of them on this pizza.
Don't forget the lemon juice. This added kick of acid just brings the pizza up a notch.
Go ahead and pile on the arugula, if you love it like I do!