Pear and Prosciutto Pizza

ImagePit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.

Ingredients

  • 2 teaspoons olive oil $
  • 2 cups vertically sliced sweet onion $
  • 1/2 (24-ounce) package frozen prebaked gluten-free pizza crusts, thawed
  • 1/2 cup (2 ounces) shredded provolone cheese $
  • 1 medium pear, thinly sliced
  • 2 ounces thinly sliced prosciutto, cut into thin strips $
  • Dash of freshly ground black pepper
  • 2 tablespoons chopped walnuts, toasted
  • 1 1/2 cups baby arugula leaves $
  • 1 teaspoon sherry vinegar

Preparation

  1. Preheat oven to 450°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently. Top pizza crust with onion mixture; sprinkle with cheese. Layer pear and prosciutto over cheese; sprinkle with pepper. Place on middle rack of oven.
  3. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with walnuts.
  4. Place arugula in a medium bowl just before serving. Drizzle vinegar over arugula; toss gently to coat. Top pizza with arugula mixture; cut into 8 wedges. Serve immediately.

Jackie Mills, Cooking Light Gluten-Free Cookbook, Oxmoor House
2011

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