baked

the ultimate food high

Pear and Prosciutto Pizza with Blue Cheese

The Recipages feature in our Fall 2014 issue celebrates everything the winter season brings: warm roasts, snuggly soups…But just because it offers up tried-and-true classics doesn’t mean they have to be boring.

This hearty pizza is bursting with juicy pears and tangy blue cheese with a touch of salty prosciutto. Bonus: we’ve added an extra gluten-free pie crust recipe.

Photo by Teresa Sabga, co-Editor-In-Chief at Baked.

Photo by Teresa Sabga, co-editor-in-chief of Baked

Prep Time: 25 minutes

Cook Time: 65 minutes

SERVES 6

Ingredients:

• 1 cup warm water
• ½ tablespoon yeast
• ½ tablespoon salt
• 2 ½ cups flour, divided
• 2 semi-ripe pears, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/8 teaspoon nutmeg
• 2 tablespoons brown sugar
• 6 ounces fontina cheese
• 2 shallots, grated
• 2 garlic cloves, minced
• 4 slices prosciutto
• 6 ounces blue cheese, crumbled

Directions:

  1. In a large bowl, mix warm water and yeast. Let sit for 5 minutes, or until yeast proofs. Add half the flour and mix with hand mixer until combined. Add the rest of flour and salt. Knead until smooth. Cover bowl in saran wrap and set aside.
  2. Heat a large skillet over low heat and add olive oil and butter. Add pears and nutmeg and cover, cooking for 15 minutes and stirring occasionally. Add brown sugar and cook for 5 to 10 minutes, or until golden. Set aside.
  3. Preheat your oven to 400°F. Roll out pizza dough into a large rectangle. Move dough onto greased baking sheet. Add garlic, shallots, and three fourths of the fontina on the dough. Spread the pears all over the pizza and cover them with the prosciutto. Crumble the blue cheese over top and add the rest of the fontina. Bake for 20 minutes, or until the crust is golden.
Photo by Teresa Sabga, co-Editor-In-Chief at Baked.

Photo by Teresa Sabga, co-editor-in-chief of Baked

Alternative Gluten-Free Pizza Crust

Prep Time: 15 minutes

Cook Time: 50 minutes

SERVES 6

Ingredients:

• 3 cups gluten-free flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• 2 tablespoons sugar
• 1 tablespoon yeast
• 1 ¼ cup warm water, divided
• 1 tablespoon olive oil

Directions

  1. Preheat oven to 350°F. In a small bowl, mix yeast and three quarter cup warm water. Let set for 5 minutes. In a separate bowl, mix gluten-free flour, salt, baking powder, and sugar and whisk until combined. Add the yeast mixture, olive oil, and a half cup warm water. Stir together, using a wooden spoon.
  2. Move dough onto a greased baking sheet and flatten using your hands. Stick the pizza in the oven to pre-bake for 25 minutes, or until it looks dry.
  3. Remove from oven. Add sauce, cheese, and toppings. Pop back in the oven for an additional 25 minutes, or until the crust turns golden brown.
  4. Cool, cut, and serve.

This story was originally featured in Baked’s Fall 2014 issue. To read more, click here.

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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