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Pear, gorgonzola & proscuitto pizza
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Ingredients:
  • 1.80 gm honey
  • 1 tsp dry yeast
  • 115g plain flour
  • Salt & freshly ground pepper
  • 9.20 gm olive oil, plus extra to grease
  • 4 bocconcini, thickly sliced
  • 60g gorgonzola, crumbled into large pieces
  • 1 pear, quartered, core removed
  • 50g prosciutto
Instructions:
  • In a small bowl, mix honey and 100ml of warm water. Stir in the yeast and let it sit for 10 minutes until foamy.
  • In a large bowl, combine the flour and a pinch of salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix gently until dough forms. Transfer to a lightly floured surface and knead for 5 minutes until smooth. Shape the dough into a ball.
  • Prep the large bowl by drizzling with a touch of oil. Gently coat the dough in the oil, then cover the bowl with plastic wrap. Let it rest in a cozy, draft-free spot for approximately 1 hour, until it doubles in size.
  • Preheat a pizza tray in a 240°C oven until hot.
  • Using a closed fist, gently punch the dough to release any trapped air bubbles. Place the tray on a heatproof surface and pat the dough into a 25cm circle. Brush the dough with oil.
  • Layer the bocconcini and gorgonzola on top of the base, then bake for 25 minutes.
  • Slice the pear quarters thinly lengthwise, then arrange them with the prosciutto on top of the pizza. Lastly, sprinkle with freshly cracked pepper and serve immediately.

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