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pear prosciutto and arugula flatbread with pears and balsamic glaze on table

Pear Arugula and Prosciutto Pizza

This pear arugula and prosciutto pizza 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.
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 pizza
Author Rebecca


  • knife
  • cutting board
  • baking sheet


  • 1 small pizza crust you can also use uncooked dough or a pita
  • 1 teaspoon extra virgin olive oil
  • squeeze of lemon juice
  • ½ whole crunchy pear I used d'Ajnou
  • 2 slices prosciutto
  • 1 ounce goat cheese
  • 1 large handful arugula
  • balsamic glaze


  • 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.


  • 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!