Pear, Prosciutto, and Gorgonzola Pizza

Quick Recipe Version (TL;DR)

• Yield: 4 servings, one 12-inch pizza
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes, including 30 minutes for dough to warm while the oven preheats

Quick Ingredients

• 1 pound pizza dough, at room temperature
• 1 tablespoon all-purpose flour, for stretching
• 1 tablespoon fine cornmeal or semolina, for the peel or pan
• 1/3 cup whole-milk ricotta
• 1 tablespoon extra-virgin olive oil, plus 1 teaspoon for the crust edge
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 4 ounces low-moisture whole-milk mozzarella, shredded
• 1 medium ripe but firm pear, cored and thinly sliced
• 2 ounces gorgonzola, crumbled
• 3 ounces prosciutto, torn into ribbons
• 2 tablespoons balsamic glaze
• 1 teaspoon fresh thyme leaves or finely chopped rosemary

Do This

• 1. Place a pizza stone or steel in the oven and preheat to 500°F for 30 minutes.
• 2. Mix ricotta, 1 tablespoon olive oil, garlic, salt, and pepper for the white base.
• 3. Stretch dough into a 12-inch round on a floured surface.
• 4. Spread on the ricotta base, then add mozzarella, pear slices, and gorgonzola.
• 5. Bake at 500°F for 10 to 12 minutes, until the crust is deeply golden and the cheese is bubbling.
• 6. Top with torn prosciutto, balsamic glaze, herbs, and 1 teaspoon olive oil on the crust edge.
• 7. Rest for 2 minutes, slice into 8 pieces, and serve warm.

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Why You’ll Love This Recipe

• Sweet, salty, creamy, and tangy: Thin pear, prosciutto, gorgonzola, mozzarella, and balsamic glaze hit all the best flavor notes.
• No tomato sauce needed: A simple garlic-ricotta white base keeps the pizza creamy without overpowering the toppings.
• Restaurant-style but home-cook friendly: Store-bought dough and a hot oven make this feel special without complicated prep.
• Great for dinner or sharing: Serve it as a main with a simple green salad, or cut it smaller for an easy appetizer.

Grocery List

• Produce: 1 medium ripe but firm pear, 1 small garlic clove, fresh thyme or rosemary
• Dairy: Whole-milk ricotta, low-moisture whole-milk mozzarella, gorgonzola
• Deli: Prosciutto
• Pantry: Pizza dough, all-purpose flour, cornmeal or semolina, extra-virgin olive oil, kosher salt, black pepper, balsamic glaze

Full Ingredients

For the Pizza

• 1 pound pizza dough, homemade or store-bought, brought to room temperature for 30 minutes
• 1 tablespoon all-purpose flour, for dusting the counter
• 1 tablespoon fine cornmeal or semolina, for dusting the pizza peel or sheet pan
• 4 ounces low-moisture whole-milk mozzarella, shredded, about 1 packed cup
• 1 medium ripe but firm pear, about 6 ounces, cored and sliced 1/16 to 1/8 inch thick
• 2 ounces gorgonzola, crumbled, about 1/2 cup loosely packed
• 3 ounces prosciutto, torn into bite-size ribbons
• 2 tablespoons balsamic glaze, plus 1 teaspoon more if desired for serving
• 1 teaspoon fresh thyme leaves or finely chopped fresh rosemary

For the Garlic-Ricotta White Base

• 1/3 cup whole-milk ricotta
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove, finely grated or minced to a paste
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For Finishing

• 1 teaspoon extra-virgin olive oil, for brushing the crust edge after baking
• 1 pinch flaky sea salt, optional, only if your prosciutto and gorgonzola are not very salty
• 1 pinch crushed red pepper flakes, optional

Step-by-Step Instructions

Step 1: Warm the dough and preheat the oven

Take the pizza dough out of the refrigerator 30 minutes before shaping so it can relax and stretch more easily. Place a pizza stone or pizza steel on the center rack of the oven, then preheat the oven to 500°F for a full 30 minutes. A very hot surface helps the crust bake crisp on the bottom while staying chewy inside.

If you do not have a pizza stone or steel, place a heavy rimmed baking sheet upside down on the center rack while the oven preheats. You can bake the pizza directly on the hot inverted sheet pan.

Step 2: Mix the garlic-ricotta white base

In a small bowl, stir together 1/3 cup whole-milk ricotta, 1 tablespoon extra-virgin olive oil, 1 finely grated garlic clove, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. The mixture should be creamy and spreadable, but not runny. Set it aside while you prepare the toppings.

Step 3: Slice the pear and prep the toppings

Core the pear, then slice it very thinly, about 1/16 to 1/8 inch thick. Thin slices soften nicely in the oven and are less likely to make the pizza soggy. Crumble the gorgonzola, shred the mozzarella if needed, and tear the prosciutto into loose ribbons. Keep the prosciutto aside for after baking so it stays tender and pleasantly salty rather than drying out.

Step 4: Shape the dough

Lightly dust your counter with 1 tablespoon all-purpose flour. Place the dough on the floured surface and gently press it into a flat disk, leaving a slightly thicker rim around the edge. Stretch the dough into a 12-inch round using your hands, turning it as you go. If the dough springs back, let it rest for 5 minutes, then continue stretching.

Dust a pizza peel with 1 tablespoon fine cornmeal or semolina. Transfer the stretched dough to the peel. If using a sheet pan instead of a peel, place the dough on a piece of parchment paper set over the back of a sheet pan for easy sliding.

Step 5: Assemble the white pizza

Spread the garlic-ricotta base over the dough, leaving a 1/2-inch border around the edge. Scatter the shredded mozzarella evenly over the ricotta. Arrange the pear slices in a single layer, slightly overlapping in a few places but not piling them too thickly. Sprinkle the crumbled gorgonzola over the pears and cheese.

Before baking, gently shake the pizza peel to make sure the dough moves freely. If it sticks, lift the sticky area and add a small pinch of flour or cornmeal underneath.

Step 6: Bake until crisp and bubbling

Slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, rotating once after 6 minutes if your oven has hot spots. The pizza is ready when the crust is puffed and golden brown, the bottom is crisp, the mozzarella is melted, and the gorgonzola has softened into creamy pockets.

If baking on parchment, carefully pull the parchment out from under the pizza after the first 4 minutes, then continue baking directly on the hot surface for the crispest crust.

Step 7: Finish with prosciutto, balsamic glaze, and herbs

Transfer the pizza to a cutting board. Immediately brush the crust edge with 1 teaspoon extra-virgin olive oil. Drape the torn prosciutto ribbons over the hot pizza so they soften slightly from the residual heat. Drizzle 2 tablespoons balsamic glaze over the top in thin lines, then sprinkle with 1 teaspoon fresh thyme leaves or finely chopped rosemary.

Taste before adding flaky sea salt, because prosciutto and gorgonzola are already salty. Add a pinch of crushed red pepper flakes if you like a little heat.

Step 8: Rest, slice, and serve

Let the pizza rest for 2 minutes before slicing. This short rest helps the cheese settle so the toppings stay in place. Slice into 8 pieces for 4 servings and serve warm, while the pear is soft, the crust is crisp, and the gorgonzola is still creamy.

Pro Tips

• Use a firm pear: Bosc, Anjou, or Bartlett work well as long as the pear is ripe but still firm. Avoid very soft pears, which can release too much juice.
• Slice the pear thinly: Thicker slices may stay too crunchy and can weigh down the pizza. Aim for 1/16 to 1/8 inch thick.
• Add prosciutto after baking: This keeps it silky and tender. Baking prosciutto for the full cook time can make it tough and overly salty.
• Do not overload the cheese: Gorgonzola is bold, so 2 ounces is enough to bring pungent flavor without overpowering the pear.
• Let the oven fully preheat: A 500°F oven and a thoroughly heated stone, steel, or sheet pan are key for a crisp bottom crust.

Variations

• Arugula finish: Add 1 packed cup baby arugula after baking, right before the balsamic glaze, for a peppery fresh bite.
• Honey-walnut version: Add 2 tablespoons chopped toasted walnuts after baking and swap 1 tablespoon of the balsamic glaze for 1 tablespoon honey.
• Milder cheese option: Replace the gorgonzola with 2 ounces crumbled goat cheese or fontina if you prefer a less pungent pizza.

Storage & Make-Ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat slices in a 375°F oven or toaster oven for 6 to 8 minutes, until the crust crisps and the cheese warms through. Avoid microwaving if possible, because it softens the crust and can make the pear release extra moisture.

To prep ahead, mix the garlic-ricotta base up to 24 hours in advance and refrigerate it in a covered container. Shred the mozzarella and crumble the gorgonzola up to 2 days ahead. Slice the pear just before assembling so it stays fresh and does not brown. Bring refrigerated pizza dough to room temperature for exactly 30 minutes before shaping.

Nutrition (per serving)

Calories: 610 kcal | Carbs: 67g | Protein: 25g | Fat: 28g | Saturated Fat: 12g | Fiber: 3g | Sugar: 13g | Sodium: 1280mg | Cholesterol: 58mg