Proscuitto and Pear Pizza
1 tsp Yeast
¾ cup Water, between 100-105 degrees
2 ½ cups Flour
½ tsp Salt
1 tsp Rosemary, dried or fresh
1 clove Garlic, minced
3 Tbsp Vines & Branches Tuscan Herb Olive Oil
Cornmeal for rolling dough
Fresh Mozzarella, sliced thinly
1 Pear, thinly sliced
1/3 cup Gorgonzola, crumbled
¼ cup Caramelized Onion
2 ounces Prosciutto, thinly sliced and fried
2 Tbsp High Quality Dijon Mustard
2 Tbsp Honey
In a small bowl add warm water and sprinkle the
yeast over the top. Let the yeast bloom for 5-10 minutes until it becomes
foamy. While the yeast is blooming, combine the flour, salt, rosemary and
garlic in a large mixing bowl outfitted with a hook attachment. With the mixer
on low, pour in the Vines & Branches Tuscan Herb Olive Oil until combined.
Next, slowly pour in the yeast/water until the dough starts to come together.
Turn the mixer onto medium once the dough starts to form and knead until
smooth. Cover the bowl with plastic wrap and place in a warm, dark place to
rise for 1- 1 ½ hours.
Preheat oven to 450 degrees. On a piece of
parchment, sprinkle heavily with cornmeal. Using hands, press dough out until
very thin and even. In a small dish, whisk together Dijon and honey until
smooth and spread evenly over dough as a sauce.
Top with remaining ingredients, mozzarella cheese, thinly sliced pear,
caramelized onion, prosciutto, and gorgonzola cheese. Pull the parchment paper
and pizza onto a baking sheet and bake for 11-12 minutes or until the crust is
golden brown and cheese is bubbly and browning. Remove from oven and let rest
2-3 minutes before slicing. Serve immediately.