Ingredients
The following ingredients have 8 Servings
- 1 lb Pizza dough (homemade* or store-bought, enough to make two 12-14 inch pizzas)
- 1 tsp olive oil
- 1 clove garlic (chopped)
- 28 oz canned whole tomatoes (San Marzano recommended, hand crushed)
- 1 tsp dried oregano leaves
- 1 tsp dried basil leaves
- Salt and freshly ground pepper
- 1/4 cup red wine (Cabernet Merlot recommended)
- 1/4 cup balsamic vinegar
- 1 Tbsp brown sugar
- 1 large pear (ripe but firm, unpeeled, cored and cut into slices)
- 3 slices prosciutto
- 1/2 cup goat cheese (crumbled)
- 1/2 cup mozzarella cheese (shredded)
- Fresh baby arugula
- Red Wine Balsamic Glaze (from above)
Instruction
- Make the Pizza Sauce (if using): Heat olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring for about 45 seconds. Add the (hand-crushetomatoes, the dried oregano and basil and a healthy sprinkling of salt and some freshly ground pepper. Bring to a boil, then reduce heat to medium-low and simmer until thickened, 30-45 minutes. Allow to cool completely before using. Cover and refrigerate if making ahead.
- Make the Red Wine Balsamic Glaze (if using): Combine the balsamic vinegar and red wine with 1 Tbsp of brown sugar in a small saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer until reduced and thickened. Remove to a small jar and set aside until needed. (Refrigerate leftover glaze.)
- Place pizza stone or steel in cold oven, if using. Preheat oven to 500F for at least 30 minutes.
- Prepare the pizza: Shape pizza dough into a round (I do this on parchment paper). Spoon pizza sauce evenly over-top, leaving the 3/4-inch of the outside edge uncovered. Scatter pear slices overtop. Tear prosciutto into large chunks and scatter overtop. Scatter goat cheese crumbles, then fill in spots with a bit of shredded mozzarella.
- Transfer pizza (on parchment, if usinonto a pizza stone or steel. Bake in preheated oven for 10-12 minutes or until fully baked through (time will depend on the thickness of your pizza dough. Gently lift the pizza to check the bottom is cooked and golden).
