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Pear, prosciutto and Gorgonzola pizza recipe

8 ratings

Using sweet pears as a pizza topping, alongside punchy Gorgonzola cheese, crème fraîche and a balsamic glaze is a brilliant way to make the most of the season's juiciest harvest. This fruity pizza recipe is a delicious dinner idea with a difference. See method

Serves 4
25 mins to prepare and 20 mins to cook, plus rising
637 calories / serving

Ingredients

2 x 145g packs pizza base mix
1½ tbsp olive oil, plus extra for greasing
plain flour, for dusting
150g crème fraîche
50g Parmesan, finely grated
8 slices prosciutto
2 pears, cored and sliced
125g Gorgonzola, rind discarded, cut into small pieces
4 tsp balsamic glaze, to drizzle

If you don't have any pears, try using apples

Each serving contains

Energy
2655kj
637kcal 32%
Fat
28g 39%
Saturates
14g 69%
Sugars
14g 15%
Salt
2.2g 37%

of the reference intake
Carbohydrate 69.7g Protein 27.4g Fibre 6.8g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Line 2 baking trays with nonstick baking paper.
Pour the pizza base mix into a large bowl and add 175ml warm water and the olive oil. Mix to a dough and then knead on a lightly floured surface for 5-10 mins until smooth and springy. Leave to rise in a lightly oiled bowl, covered with clingfilm, in a warm place, for 45 mins, or until doubled in size. Divide the dough in half and roll each out to an oval (about 30x25cm).
Mix the crème fraîche with 40g Parmesan and season with black pepper. Spoon onto the pizza bases and top with the prosciutto, pears and Gorgonzola. Season with black pepper and drizzle with the oil then cook in the oven for 15-20 mins, until golden, risen and melted. Serve immediately, with the balsamic glaze drizzled over.

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