I can never resist the way juicy pears, salty prosciutto, and bold Gorgonzola come together on a crisp pizza crust. This is the kind of sweet and savory showstopper that disappears fast, whether it’s dinner or party night.

Jump to Recipe

I’m obsessed with this pizza because it hits every craving at once: salty, sweet, sharp, and a little fancy without acting precious. The pears bring that juicy sweetness I can never resist, and prosciutto adds the salty bite that keeps me going back for “just one more” slice.

But honestly, this is the kind of thing I’ll eat standing at the counter before anyone else gets a chance. It feels dinner-worthy, party-worthy, snack-worthy.

All of it. And when those flavors land together on a crisp, chewy base, I’m fully in.

No polite little bites here. Not with this one, ever.

Ingredients

Print Recipe (No Advertisments)

Pizza dough gives you that chewy, crisp base everyone actually shows up for.
Olive oil helps the crust brown and adds a little rich, cozy flavor.
Garlic brings a savory kick so the sweet stuff doesn’t take over.
Mozzarella melts all gooey and keeps every bite feeling classic.
Gorgonzola is bold, salty, and funky in the best grown-up way.
Pears add juicy sweetness and a soft bite that just works here.
Prosciutto brings salty, silky protein without making the pizza feel heavy.
Arugula adds peppery freshness, so basically it feels slightly less indulgent.
Balsamic glaze gives tangy sweetness and makes the whole thing feel fancy.
Honey softens the blue cheese bite and adds a glossy little finish.
Flour keeps the dough from sticking, which you’ll thank yourself for later.
Salt and black pepper sharpen everything up.
Plus, they’re non-negotiable.

Ingredient Quantities

1 ball pizza dough (about 12 inch or 250 to 300 g)

1 tablespoon olive oil

1 clove garlic, minced

1 cup shredded mozzarella (about 4 oz / 115 g)

4 ounces crumbled Gorgonzola (about 115 g)

2 ripe pears, thinly sliced (Bosc or Bartlett)

4 ounces thinly sliced prosciutto (about 115 g)

2 cups fresh arugula

2 tablespoons balsamic glaze

1 tablespoon honey

Flour for dusting, about 1 tablespoon

Salt and freshly ground black pepper, to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 475 to 500 F with a pizza stone or inverted baking sheet inside if you have one.

2. Lightly flour a work surface and stretch or roll 1 ball pizza dough into a 12 inch circle, keeping a slightly thicker edge for the crust.

3. Mix 1 tablespoon olive oil with minced garlic and brush over the dough, leaving the rim bare.

4. Scatter 1 cup shredded mozzarella evenly over the dough, then top with 4 ounces crumbled Gorgonzola.

5. Arrange thin slices of 2 ripe pears over the cheese, season lightly with salt and freshly ground black pepper.

6. Transfer pizza to the preheated stone or baking sheet and bake 8 to 12 minutes until crust is golden and cheese is bubbling.

7. Remove pizza from oven and immediately drape 4 ounces thinly sliced prosciutto over the hot pizza.

8. Toss 2 cups fresh arugula with 1 tablespoon honey, a pinch of salt and a little olive oil if desired, then pile the dressed arugula on top of the pizza.

9. Drizzle 2 tablespoons balsamic glaze over the finished pizza, slice, and serve warm.

Equipment Needed

1. Oven with a pizza stone or inverted baking sheet
2. Rolling pin or your hands for stretching dough
3. Pastry brush for olive oil and garlic
4. Mixing bowl and spoon for dressing the arugula
5. Chef knife and cutting board for slicing pears
6. Pizza peel or rimless baking sheet to transfer pizza
7. Oven mitts or heatproof gloves
8. Sharp pizza cutter or large chef knife for slicing

FAQ

What oven temperature and baking time should I use? Preheat oven to 475 F (245 C). Stretch dough to about 12 inches, brush with olive oil and garlic, top and bake directly on a pizza stone or hot baking sheet for 10 to 12 minutes until crust is golden and cheese is bubbly.

How can I prevent a soggy crust from the pears and cheese? Slice pears thinly and pat dry if very juicy. Use a hot oven and a preheated stone or baking sheet, and avoid overloading the center with toppings. Parbake the crust 3 to 4 minutes if you want extra protection.

Can I substitute Gorgonzola or prosciutto? Yes. For Gorgonzola try blue cheese or Danish blue for similar tang. For prosciutto use thinly sliced Serrano or a light smoked ham, added after baking to keep it tender.

Can this pizza be assembled ahead and baked later? You can prepare the dough and slice the pears several hours ahead. For best texture, add prosciutto, arugula, balsamic glaze and honey only after baking. Store prepared toppings separately in the fridge.

How should I reheat leftovers? Reheat in a 400 F (200 C) oven on a baking sheet for 6 to 8 minutes to crisp the crust. Avoid the microwave to prevent sogginess.

What drinks or sides pair well with this pizza? Serve with a crisp white wine like Pinot Grigio or a light red such as Pinot Noir. Simple sides: a lemony green salad or roasted root vegetables to balance the rich cheese and prosciutto.

Pear, Prosciutto And Gorgonzola Pizza Recipe Substitutions and Variations

Shredded mozzarella: substitute with shredded fontina or provolone for similar melt and mild flavor.
Crumbled Gorgonzola: use Stilton or another creamy blue cheese, or milder Camembert for less tang.
Pears: replace with thinly sliced apples (Honeycrisp) or fresh figs for similar sweetness and texture.
Prosciutto: swap for thinly sliced Serrano ham, jamon, or high quality smoked deli ham if unavailable.

Pro Tips

1. Get your stone or inverted baking sheet scorching hot so the crust crisps up quickly; if you can, slide the pizza onto it with a well floured peel or a thin layer of semolina to avoid sticking.

2. Slice the pears very thin and pat them dry if overly juicy so they brown rather than make the pie soggy; arranging them in a single layer helps each slice caramelize a little.

3. Add the prosciutto only after the pizza comes out of the oven so it stays silky instead of getting chewy, and pile the dressed arugula on top right before serving so it keeps its peppery crunch.

4. Balance the sweet and savory by tasting the arugula dressing before tossing. A touch more honey or a squeeze of lemon will brighten the salad and make the balsamic glaze sing.

Pear, Prosciutto And Gorgonzola Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

561

kcal

Equipment: 1. Oven with a pizza stone or inverted baking sheet
2. Rolling pin or your hands for stretching dough
3. Pastry brush for olive oil and garlic
4. Mixing bowl and spoon for dressing the arugula
5. Chef knife and cutting board for slicing pears
6. Pizza peel or rimless baking sheet to transfer pizza
7. Oven mitts or heatproof gloves
8. Sharp pizza cutter or large chef knife for slicing

Ingredients

1 ball pizza dough (about 12 inch or 250 to 300 g)
1 tablespoon olive oil
1 clove garlic, minced
1 cup shredded mozzarella (about 4 oz / 115 g)
4 ounces crumbled Gorgonzola (about 115 g)
2 ripe pears, thinly sliced (Bosc or Bartlett)
4 ounces thinly sliced prosciutto (about 115 g)
2 cups fresh arugula
2 tablespoons balsamic glaze
1 tablespoon honey
Flour for dusting, about 1 tablespoon
Salt and freshly ground black pepper, to taste

Directions

Preheat oven to 475 to 500 F with a pizza stone or inverted baking sheet inside if you have one.
Lightly flour a work surface and stretch or roll 1 ball pizza dough into a 12 inch circle, keeping a slightly thicker edge for the crust.
Mix 1 tablespoon olive oil with minced garlic and brush over the dough, leaving the rim bare.
Scatter 1 cup shredded mozzarella evenly over the dough, then top with 4 ounces crumbled Gorgonzola.
Arrange thin slices of 2 ripe pears over the cheese, season lightly with salt and freshly ground black pepper.
Transfer pizza to the preheated stone or baking sheet and bake 8 to 12 minutes until crust is golden and cheese is bubbling.
Remove pizza from oven and immediately drape 4 ounces thinly sliced prosciutto over the hot pizza.
Toss 2 cups fresh arugula with 1 tablespoon honey, a pinch of salt and a little olive oil if desired, then pile the dressed arugula on top of the pizza.
Drizzle 2 tablespoons balsamic glaze over the finished pizza, slice, and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.