Prosciutto and pear pizza

    1 hour 10 min

    This white pizza is topped with roast garlic, prosciutto, pears, Gruyere cheese and mozzarella. It has the perfect combination of sweetness, saltiness and cheesiness. Serve with a side salad, if desired.

    41 people made this

    Serves: 4 

    • 6 cloves garlic
    • 1/2 tablespoon olive oil
    • 2 ripe pears, halved and cored
    • 1 tablespoon olive oil
    • 1 tablespoon plain flour, for dusting
    • 1 portion unbaked pizza dough
    • 1 tablespoon dry polenta for dusting
    • 175g grated Gruyere cheese
    • 5 thin slices prosciutto, cut into halves
    • 175g fresh mozzarella, cut into small cubes
    • salt and ground black pepper to taste
    • 1/2 tablespoon olive oil

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / Gas 5. Place the garlic in a small square of foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.
    2. Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
    3. Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking tray.
    4. Bake in hot oven until soft, 10 to 15 minutes.
    5. Raise oven temperature to 200 C / Gas 6. Preheat a pizza stone or baking tray in the oven.
    6. Lightly dust a flat surface with flour. Roll the prepared pizza dough out onto the prepared surface. Dust a baking tray with polenta. Lay the dough onto the prepared baking tray. Spread the mashed garlic onto the dough; top with the Gruyere cheese. Arrange the pears, prosciutto and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.
    7. Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.


    Ready made fresh pizza dough can be purchased at your local pizzeria.

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    Reviews & ratings
    Average global rating:

    Reviews in English (35)


    Very excellent base recipe! Rated 4 stars instead of 5 for unnecessary prep time. I made a couple preparation changes which simplified and cut the time . 1. Whizzed olive oil and raw garlic with stick blender, spread on pizza crust and skipped the pre-baking garlic step . 2. Sliced pears thinly and skipped pre-baking them as well. They were nice and tender nonetheless. Substituted feta cheese for the mozzarella, which gave a great tangy-ness against the sweetness of the pears. My 14 y/o daughter said "this taste's awesome!" and hubby said, "you could open a restaurant with this pizza". Will definitely make again with the above changes. Thanks for the great idea, Bostoncook!  -  18 Oct 2008  (Review from Allrecipes US | Canada)


    This was really good, I liked the combination of salty and sweet. I thin sliced the pears, and I also raosted the garlic and cooked the pears at the same time in the oven. Will make again.  -  05 Mar 2008  (Review from Allrecipes US | Canada)


    This pizza is soooo good! When first reading the ingredients, I didn't see how Swiss would be the right cheese for this pizza....but it was perfect. Making it again tonight!  -  24 Sep 2008  (Review from Allrecipes US | Canada)