Time: 35 min.
Complexity: easily
Servings: 2

This prosciutto-pear flatbread with a refreshing arugula salad is a perfect summer appetizer. It harmoniously combines sweet and savory ingredients, gooey cheese, and fresh herbs. You can use either homemade or store-bought pizza dough. Grill it on a grill pan, top it with the topping, and enjoy with a glass of white wine.

Ingredients:

• Olive oil, for greasing and drizzling
• 425 g pizza dough, store-bought or homemade
• Premium flour for dusting
• 1 red pear, sliced ​​0.3 cm thick (remove core)
• 280 g fontina cheese, cut into 0.5 cm thick slices.
• 1 handful of arugula
• Juice of half a lemon
• Red pepper flakes
• 220 g thin slices of prosciutto
• 1.5 tbsp truffle honey

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yeast dough, pears, Fontina cheese, arugula, honey, prosciutto, dry-cured ham

We recommend

Preparation:

Step 1
• Heat a grill pan over medium-high heat and brush with olive oil.
Step 2
• Meanwhile, on a lightly floured work surface, roll out the pizza dough to a thickness of 0.5–1 cm. You can use any shape you like. I prefer oval-shaped dough that fits in my grill pan. Place the dough in the pan and cook until ridges form, about 3 minutes. Flip and cook the other side.
Step 3
• Preheat oven to 230°C.
Step 4
• Drizzle the seared side with olive oil and top with an even layer of sliced ​​pears and fontina cheese. Once the flatbread is cooked through, transfer it to a baking sheet and place in the oven. Bake until the cheese is melted and the pears are heated through, 5–7 minutes.
Step 5
• Meanwhile, place the arugula in a medium bowl, drizzle with lemon juice, and a little olive oil to lightly coat. Season with salt and red pepper. Remove the pizza from the oven and top with prosciutto and dressed greens. Drizzle with truffle honey. Slice and serve!
  
  This dish is paired with Sancerre white wine.

Votes: 1