This Pear and Prosciutto Pizza using Gorgonzola Cheese and Caramelised Onion made a really nice change to my normal pizza cooks. My pizzas are relatively quick to do and consist of the following elements:
- Homemade Tomato Paste
- Dough from The Northern Dough Company
- Toppings
I do need to try my own dough at some point but the dough from The Northern Dough Company is fantastic.
These pizzas are cooked on my UUNI 3 pizza oven. They only take 60-90 seconds and are absolutely gorgeous. Since I have owned the UUNI we no longer get takeaway pizza.
For this particular pizza, I decided to try gorgonzola instead of mozzarella. It is a stronger cheese but really does give this added flavour.
With the exception of the Tomato Paste the ingredients below are enough for 1 pizza.
Pear and Prosciutto Pizza
- Prep Time30 min
- Cook Time1 min
- Total Time31 min
Ingredients
Ingredients for the Tomato Sauce
- 400g Tin of Tomatoes
- 1 x Tbsp Olive Oil
- 1 x Tbsp Tomato Puree
- 1 x Garlic Clove
- 1 Tbsp of Oregano or Basil
Ingredients for the Pizza
- 1 x Pear
- 2 slices Prosciutto Ham
- Dough from The Northern Dough Company
- Gorgonzola Cheese
- 1 x Onion
- 1 x Tbsp Rapeseed Oil
- 1 x Tbsp Balsamic Vinegar
- 1 x Tbsp Brown Sugar
Method
For the Tomato Paste
Start by emptying the tin of tomatoes into pan and gently heat. Add all the other ingredients and cook for around 15 minutes. You will find it slowly thickens up.
This is an optional step, but I like to crush the tomatoes down with a potato masher. This leaves some chunks of tomato but not too big or too many. Another option is to use a hand blender to create a smoother sauce. All down to personal preference really.
Take off the heat and put to one side until you are ready to spread on your pizza.
For the Caramalised Onion
Thinly slice the onions. Heat the Rapeseed Oil in a large, frying pan over a low heat. Add the onions, together with a pinch of salt and stir to coat everything in the oil.
Cover the pan and cook very slowly for 15-20 minutes, stirring the onions occasionally. The trick here is to do over a low heat and just gradually soften the onions.
When the onions are softened, add the brown sugar and balsamic vinegar. Continue cooking the onions, uncovered, over a low heat for a further 5-10 minutes, stirring frequently. Once they start to get nice and sticky take them off the heat and put them to one side until you are ready to top your pizza.
For the Pizza Topping
Roll out your pizza dough ready for the toppings.
Thinly slice your Pears and place to one side. Take your Tomato Paste and thinly spread over your pizza base.
Add your Pear and Prosciutto on the pizza together with adding your Caramelised Onions. Finally, sprinkle over the Gorgonzola cheese.
If cooking on the UUNI you should try to get the temperature up to between 400-500°C which will mean the pizza should only take 60 to 90 seconds to cook.
To finish drizzle some good quality balsamic vinegar over the cooked pizza (optional).
