Honey, Pear and Prosciutto Pizza

Honey, Pear and Prosciutto Pizza

Print Recipe

Yield

1 Pizza

Prep Time

:10

Bake Time

20 minutes

Right arrow icon

Ingredients

1-3/4 to 2 cups all purpose flour
1 envelope Fleischmann’s^® RapidRise^® Instant Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup warm water (120° to 130°F)
3 tablespoons Mazola Corn Oil
4 ounces goat cheese, Crumbled
1 Shallot, Sliced
1 bosc pear, Sliced
2 Tbsp Honey
3 ounces prosciutto
1 ounce Arugula
1 Tbsp Balsamic Reduction

Directions

Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
Add warm water and oil; mix until well blended, about 1 minute.
Slowly add the remaining flour to make a soft dough; the dough should form a ball and will be slightly sticky
Knead the dough on a floured surface, adding additional flour if necessary, until smooth and elastic; knead for about 4 minutes,
Shape the dough into a ball and place in an oiled bowl; cover the bowl with a towel.
Allow the dough to rise for 10 minutes (the dough should double in size).
Pat the dough with floured hands or roll the dough out into a 12” circle or oval and place on a greased baking sheet or pizza pan.
Brush the dough with olive oil.
Crumble goat cheese to cover the dough.
Add sliced shallots, sliced pears and drizzle honey on top of the goat cheese.
Bake the pizza for 15 minutes.
Remove the pizza from the oven and add the prosciutto; return the pizza to the oven to bake for another 3-5 minutes or until crust is golden brown.
Remove the pizza from the oven, top with arugula and drizzle with balsamic reduction
Serve hot and enjoy!

TRIED THIS RECIPE? Share with our community.

#FLEISCHMANNSYEAST @FLEISCHMANNSYEAST

Yeast 101

Tips & Tricks

Techniques & How‑Tos

you may also like

Detroit Meat Lovers Pizza

Homemade Classic Chicago Deep Dish Pizza

Fall Pizza