One of my go-to weeknight meals is homemade pizza. And when I say “homemade,” I mean refrigerated pizza dough because really, who has an hour to let their dough rise when bedtime is at 7:30 p.m.? I like to use the Pillsbury Artisan Whole Grain Pizza Crust but any type of refrigerated dough works.
Because we have pizza so often, I’m always looking for unique toppings to shake things up. I saw this combination in Cooking Light and thought it sounded delightfully different. I made a few changes to the original recipe (refrigerated dough rather than from scratch, slight variation on the toppings, etc.), but we all agreed this would go into our regular rotation.
Pear and Prosciutto Pizza
Adapted from Cooking Light
1 refrigerated pizza crust
6 oz crumbled goat cheese
3 oz thinly sliced prosciutto, chopped
1 ripe Bartlett pear, cored and thinly sliced
4 cups baby spinach
Balsamic glaze (I used Supremo Italiano Fig Glaze with Balsamic Vinegar)
1. Preheat oven to 400°. Roll out the crust in your pizza pan. Brush the crust with olive oil and prebake for 7 minutes.
2. Top the crust with the pears, prosciutto, and goat cheese and continue baking for 8-10 minutes or until the crust is golden brown.
3. Allow the pizza to cool just slightly before topping with the spinach. Drizzle the pizza with the balsamic glaze, and then cut and serve.