More pizza! What’s not to love about such a simple yet complex food. Basic pizza dough is a blank canvas just begging to be dressed with creative and flavorful toppings. The possibilities are endless. I love combining sweet, savory, and salty flavors and this pizza fulfills all of these requirements. As with all cooking, make sure to select the best quality of ingredients you can find. When you use as few as this recipe does, the flavor of each one really does matter. And choose the ripest pears possible since their sweetness contrasts so nicely with the saltiness of the prosciutto.
For the pizza dough:
1 Teaspoon active dry yeast
1/2 cup warm water (105-115 degrees)
1 Teaspoon honey
1 Tablespoon olive oil
1 1/2 cups all-purpose flour
1 Teaspoon Kosher salt
4 Teaspoons olive oil
- Dissolve the yeast in the water. Stir in the honey and let stand until the liquid begins to bubble, 3-5 minutes; stir in 1 tablespoon olive oil.
- Pulse the flour, salt, and remaining olive oil in a food processor fitted with a steel blade. With the machine running, pour in the yeast mixture and process until the dough forms a ball around the blade.
- Remove the dough from the processor and knead on a lightly floured surface, adding more flour as necessary, until smooth and elastic, 1-2 minutes.
- Transfer the dough to a lightly oiled bowl; turn to coat. Cover the bowl with plastic wrap and let rise in a warm place until the dough stretches gently when pulled, 30-60 minutes.
- Punch dough down and divide into four pieces; shape into balls and roll in your hands until smooth, about one minute.
- Arrange dough balls on a baking sheet, cover with plastic wrap coated with non-stick spray, and let rise for 30-60 minutes more.
- Press each dough ball out on a lightly floured surface. Turn dough, pressing on its center, then roll each into a 7 to 8 inch circle. Transfer the rounds onto a pizza peel generously dusted with cornmeal; brush each with 1 teaspoon olive oil, then add toppings.
6 tablespoons olive oil, divided
4 ounces prosciutto, diced
4 ounces brie cheese, cut into bite sized pieces
1 ripe pear, cored and sliced into thin wedges
1 teaspoon dried oregano
1/2 teaspoon sea salt
- Place 2 tablespoons of olive oil in a small skillet and heat over medium high heat.
- Add the prosciutto and saute until crisp, 5-7 minutes.
- Drain on a paper towel and set aside.
To Assemble the Pizzas:
- Drizzle one tablespoon of olive oil onto the top of each pizza.
- Evenly divide the brie cheese and pear slices over the top of each pizza. Add the prosciutto.
- Sprinkle the salt and oregano over the top of each pizza.
- Place the pizzas directly onto the pre-heated pizza stone (you may need to do this in batches if you are cooking several pizzas). In order to keep the grill hot, shut the grill lid during the baking process.
- Bake for 15-20 minutes or until the crust is crispy and brown and the toppings are hot. The amount of baking time may vary depending upon the temperature of your grill so watch the pizzas carefully so they don’t burn.
- Carefully remove the pizzas from the grill and allow to sit for 5 minutes before slicing.
Makes: 4 individual sized pizzas