Pear and Prosciutto Pizza
Marcello took me to the city of Parma in the Emilia-Romagna region of Italy. It was only an hour from his home in Bologna, and he surprised me with a private tour in a salumificio (prosciutto factory). Prosciutto de Parma can only be made in the province of Parma, and the pigs eat on grains and the whey from Parmesan cheese, also made in Parma. Prosciutto ham is sweet and delicate, and pairs perfectly with pears. This pizza is layered with caramelized onions, rosemary, pears, and cheese before cooking in a super-hot oven. The prosciutto gets put on the pizza after it comes out, so it doesn’t burn. As it becomes warm from the hot pizza, it completes a perfect pizza that is both sweet and salty. Be sure to ask your butcher for genuine Prosciutto di Parma.
Ingredients
Makes Two 14” Pizzas or One Extra Large
Pear and Prosciutto Pizza:
Dough:
1 teaspoon Instant yeast
1 cup water
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
Toppings:
4 tbsp. olive oil
2 yellow onions, sliced thinly
¼ tsp. salt
1 pear, coarsely chopped
2 cups grated Gruyere cheese
¼ cup fresh rosemary leaves
6 ounces very thinly sliced prosciutto, cut into ½”x2” strips
1 cup arugula leaves
Process
Dough:
In a large bowl mix the water, yeast, olive oil, and salt. Gradually add flour, mixing well after each addition until you have a soft dough. Place dough on a lightly floured surface, and knead it for five minutes, dusting with more flour as necessary. The dough should be soft, but not too sticky. Form into a smooth rounded ball. Clean your bowl and grease it with olive oil. Put the ball of dough into the bowl and turn it so entire surface is coated in oil. Cove the bowl with a towel and leave it in a warm place for about an hour, or until dough has doubled in size.
Alternatively, you can cover the bowl with plastic wrap and put in refrigerator overnight. Preheat oven to 425 degrees. Slide dough into a 9”X13” baking dish that has been coated in olive oil. If your dough has been refrigerated, let it sit out for thirty minutes before placing in baking dish. Use your fingers to stretch dough into the pan.
In a mixing bowl, add the yeast, water, 2 cups flour, salt, and 1 tablespoon olive oil. Use a wooden spoon to combine the ingredients, adding more flour to make a soft dough. Sprinkle some flour onto a wooden board or countertop. Begin kneading the dough by pushing it down and outward, using the heel of your hand. Fold the dough in half toward you and press down, spreading it out and repeating with pushing with the heel of your hand. Knead for five minutes. If the dough is too sticky you can add a little bit more flour as you are kneading. When done, the dough should be slightly tacky.
Lightly oil the dough ball and the interior of a 1-quart bowl. Place the dough ball in the bowl and cover with a kitchen towel. Set aside at room temperature to rise until double in bulk, about 1 1/2 hours. You can also put it in the refrigerator overnight with a tight lid or sealed with plastic wrap. Remove dough from the refrigerator about 30 minutes to one hour before you are ready to assemble your pizza.
Toppings:
Meanwhile, prepare the toppings. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 30 minutes, until they are browned and caramelized. Remove from heat and set aside. Set remaining toppings next to the board where you’ll assemble the pizzas.
Put a pizza stone in the oven and preheat for thirty minutes at 500 degrees. Divide the dough in half, and place one half aside. Sprinkle ¼ cup of flour on a board and roll out one piece of dough into a round disc, about 14” across. Place dough on a pizza peel that is dusted with corn meal, then add toppings, starting with half the onions, then layering with half the pears, cheese, and rosemary. Slide the pizza onto the hot stone in the oven. Bake for about ten minutes, or until the crust is golden brown. With a spatula, remove pizza from the stone and spread prosciutto all over. Top with arugula leaves, slice and serve warm. Repeat with remaining pizza dough and toppings.
