Pear and Prosciutto Pizza

Pit 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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