It has the ability to steal a pizza your heart, it’s so good. Once it is ready, use a rolling pin to flatten it out. Once cored, simply cut into slices (not too thin). Necessary cookies are absolutely essential for the website to function properly. One of these days I am going to actually make my own pizza dough from scratch, but for now the ready-made dough from Trader Joe’s meets all of our kneads. One hour before you are ready to bake, turn the dough out onto a well-floured work surface. Pizza Dough: I've included the recipe for Jim Lahey's No Knead Pizza Dough below, which is my favourite. Allow to cool completely before using. Serve this pizza with a fresh fruit salad and enjoy! We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. These cookies do not store any personal information. I did use store-bought red wine balsamic glaze here, since I happened to have picked some up recently. Organic Arugula & Pear Pizza. Me, too! Please read my Disclosure Policy. I went all in for my pear pizza, making homemade pizza dough and pizza sauce. I've had pears and goat cheese on pizza before and loved it! This site uses Akismet to reduce spam. Sprinkle the crust with the … I'll be adding this to our Friday night pizza menu! Then the pizza finishes cooking directly on the pizza stone or steel. I'm loving all the beautiful pears in the market and now I'm craving pizza, again! Main Dishes Dinner, healthy, healthy recipes, pizza, Your email address will not be published. Well, unless you eat the whole thing, which I wouldn’t blame or judge if you did. It just makes making the pizza later that much easier :). The combination of sweet pears with salty prosciutto is definitely a winner and since it's prime pear season right now, I just had to enjoy it again. Place pizza in oven, and bake for 3-5 minutes, until cheese is melted. You will know it is done when the cheese starts to lightly brown and bubble and the bottom of the pizza is firm and browned. Here is the easy recipe ... My go-to pizza dough recipe is this wonderful, no-knead version from Jim Lahey. I've never met a pizza I didn't like and I know this one will be my new best friend! No need to peel the pears, as the skin is thin and helps to hold the shape of the pears in the finished pizza. It is one of my favourites, too! Enjoy! 3 3/4 cups all-purpose flour (500g) 1/4 tsp yeast 2 tsp fine salt 1 1/2 cups water, at room temperature (350g). Sprinkle 1/4 cup walnuts over the top and bake 10 minutes or until cheese is bubbly and lightly browned. Arugula: A scattering of fresh, baby arugula just adds a fresh note to pizza and is a must-have ingredient for me. It only takes a minute to mix up, then it sits covered on my counter until 1 hour before I'm ready to cook my pizza. Copyright © 2020 Seasons and SuppersAs an Amazon Associate I earn from qualifying purchases. You are Here: Home » Main Course Recipes » Pear Prosciutto Pizza with Arugula, Sep 12, 2019 | by Jennifer | Last Updated: April 1, 2020. For my quick pizza meals, I like to be a little bit more creative, and this pizza does it for me. Remove naan bread from oven. More information in my Privacy Policy. This website uses cookies to improve your experience while you navigate through the website. Homemade pizza with fresh pear, prosciutto, goat cheese and mozzarella, then topped with red wine balsamic glaze and fresh baby arugula. It may seem like a task reserved for cartoons, but it is the key to getting your pizza crust round (aim for around a 10" pie) and the perfect thickness. Learn how your comment data is processed. Your email address will not be published. I love that they feature locally and regionally grown organic produce and hormone-free meats and all their food pairs well with wines. You can certainly omit, if you prefer. This pear and gorgonzola pizza with arugula is one of my favorite combinations. Okay, that was the last one, promise.). Transfer pizza (on parchment, if usinonto a pizza stone or steel. I bake at 500F. Preheat oven to 400 degrees. Well, unless you eat the whole thing, which I wouldn’t blame or judge if you did. I follow the oven pre-heating recommendations of the Baking Steel folks, but found that I needed to bake the pizza a bit longer than they suggest. It isn’t heavy and is only 200 calories per slice, so there is no pizza hangover the next day. Lay prosciutto over fig jam. Fantastic pizza. At that point, the dough is divided up into balls and allows a one-hour bench rest. Meet the Author: Hi! Most importantly though, I love sharing the joy of cooking at home, with simple, delicious and seasonally-inspired recipes. Add the (hand-crushetomatoes, the dried oregano and basil and a healthy sprinkling of salt and some freshly ground pepper. Do you love classic, homey, comforting food, but with a modern, real food update? Lay slices of pear over prosciutto. Add the garlic and cook, stirring for about 45 seconds. Your email address will not be published. I've mentioned before that I am a serial recipe re-creator. Your addition of prosciutto is a nice touch. Once topped, I like to trim the parchment close to the prepared pizza, except for one little "tab" sticking out. If you've "been there", parchment is the answer! I've included recipes for all of it, including a quick and easy recipe for the glaze, if store-bought isn't available where you are. What a great combination of flavors. Remove to a small jar and set aside until needed. Homemade pizza, topped with fresh pear, prosciutto, goat cheese and mozzarella. This category only includes cookies that ensures basic functionalities and security features of the website. I've learned a lot from getting dinner on the table all these years! Knead and form the dough into a large ball and let it warm up for about 20 minutes. Arugula: A scattering of fresh, baby arugula just adds a fresh note to pizza and is a must-have ingredient for me. I only add a bit here and there, so as to not drown the great flavours of the other ingredients. This method prevents that dreaded experience where your pizza dough sticks to the pizza peel when trying to slide in the oven, but all the toppings manage to slide off easily into your hot oven! Gently lift the pizza to check the bottom is cooked and golden). This pizza has such a fall feel Jennifer. (Refrigerate leftover glaze.). It does require starting the night before, as noted. Pears: I used Packham pears here. I'm Jennifer, a home-cook of some 30-plus years. With a glazing brush or spoon, paint a light layer of olive oil over the entire crust. Disclosure: Seasons and Suppers is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Bring to a boil over medium-high heat, then reduce heat and simmer until reduced and thickened.

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