Pear, Prosciutto, and Goat Cheese Pizza with Arugula
Photo by Britt Eisele, for Olenik Vineyards
Fall Pizza
Ingredients
4 oz. goat cheese, crumbled (about 1 cup)
7 oz. ricotta cheese (about 3/4 cup)
2 oz. Parmesan cheese, shredded (about 1/2 cup)
1 tsp. fresh thyme
3 tbsp. olive oil (we reccommend using our local Durant Olive Oil)
3 cloves garlic, thinly sliced
2 tbsp. cornmeal
1 lb. prepared pizza dough, at room temperature
1 small pear, quartered, cored, and thinly sliced
1 oz. thinly sliced prosciutto
2 c. baby arugula
Photo by Britt Eisele, for Olenik Vineyards
DIRECTIONS
Preheat oven to 450°F. Combine goat cheese, ricotta, Parmesan, and thyme in a bowl. Heat oil in a small saucepan over medium-low heat. Add garlic and cook until fragrant, swirling frequently, 1 to 2 minutes. Remove from heat.
Sprinkle a baking sheet with cornmeal. Stretch and shape dough into a 12-by-12-inch circle or square and place on prepared baking sheet. Spread cheese mixture on dough, leaving a 1-inch border all around. Top with pear and garlic-oil mixture.
Bake until golden and cooked through, 12 to 15 minutes. Top with prosciutto and arugula. Slice and serve immediately.
Pair with a chilled Olenik Vineyards Gabriella Chardonnay, and voila!
You have an amazing easy dinner that will wow your guests.