Prosciutto & Pear Pizza
Pair with Chardonnay
From J. Cage Chef, Nick Stegner
5 oz. Pizza Dough, rolled into a 10-inch pizza skin
1 Red Pear
Extra Virgin Olive Oil
3 oz. Shredded Mozzarella
5 oz. Sliced Prosciutto
1 oz. Chevre Goat Cheese
2 Large Basil Leaves, chiffonade
1 oz. Arugula
Balsamic Reduction, store bought is fine
Preheat oven and pizza stone to 500° F or broil.
Slice pear into 1/4 inch thick slices; add to a skillet cook over medium heat for a few minutes on each side, until pears are caramelized. Set aside.
On a lightly floured pizza peel or flat baking sheet, place 10 inch pizza skin and lightly drizzle with extra virgin olive oil before topping with shredded mozzarella, caramelized pears, and sliced prosciutto.
Transfer to pizza stone and bake at 500° F for 5-7 minutes.
Once out of the oven finish with crumbled goat cheese, arugula and fresh-cut basil, and balsamic reduction drizzle.