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Sweet pears, salty prosciutto, pungent gorgonzola, and peppery arugula is one of our favorite pizza combos! Brushed with bold Wild Rosemary Olive Oil and topped with Crisp Anjou Pear Balsamic, you'll have an explosion of flavors in your mouth. This recipe comes together quickly and is the perfect addition to your weeknight meal rotation.
1 ball raw Pizza Dough
3 Tbsp Wild Rosemary Infused Olive Oil
2 tsp Onion & Spice Dipper
1/2 cup Gorgonzola Cheese
1 Ripe Pear, sliced thin
6 Slices Prosciutto
2 cups Arugula
1 Tbsp Wild Rosemary Olive Oil
1 tsp Sriacha Sea Salt
2 Tbsp Crispy Anjou Pear Balsamic Vinegar, to finish
Preheat the grill to medium high heat.
On a floured surface, roll the pizza dough out to about ¼” thickness.
Prepare all of the pizza ingredients to build the pizza on the grill.
Drizzle one side of the dough with 1 Tbsp olive oil. Place oiled side down on the hot grill. Cook for 2-3 minutes until golden brown.
Drizzle the uncooked side with another 1 Tbsp olive oil. Flip dough and immediately sprinkle it with Onion & Spice dipper and an additional 1 Tbsp oil. Arrange Gorgonzola, Pears, and Prosciutto. Remove from the grill.
Mix the arugula with 1 Tbsp olive oil and sea salt. Toss to coat and arrange in the middle of the pizza.
Finish pizza with a drizzle of balsamic. Enjoy!
We recommend buying Gorgonzola in a wedge rather than pre-crumbled for optimal flavor.
If you don't like Gorgonzola, switch it our for Mozzarella, Brie, or Burrata.
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