Pear-fect Prosciutto Fold
This Pear-fect Prosciutto Fold is a delicious and easy dish! With crispy dough, bold and melty blue cheese, savoury prosciutto, and sweet caramelized pears and onions, it’s a perfect combination. A small drizzle of honey and balsamic glaze ties everything together. Whether it’s for lunch, a snack, or an appetizer, it won’t last long.
Ingredients
- 1 pizza dough store-bought or homemade
- Salt for dusting
- 3-4 oz blue cheese crumbled
- 4-6 slices slices prosciutto
- Olive oil for drizzling
- handful fresh arugula
- Freshly ground black pepper
- 1-2 tsp balsamic glaze optional, but recommended for finishing
- Caramelized pears see instructions for preparation
- Caramelized onions see instructions for preparation
- honey for drizzling
- a sprinkle Salt for finishing, (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roll out the pizza dough on a lightly floured surface into a circular shape (rectangular or square shape works too).
- Bake the dough for 10–12 minutes, until fully golden and crispy. Remove from the oven and set aside to cool slightly.
- While the dough bakes, sauté the sliced pears and onions in a pan with a little butter or olive oil. Cook the pears until softened and golden, about 5–7 minutes, and set aside
- In the same pan cook the onions until caramelized, about 10 minutes, and set aside.
- Once the dough is fully baked and slightly cooled, layer the prosciutto, caramelized pears, onions and crumbled blue cheese on the dough.
- Lightly toss a handful of fresh arugula in olive oil and add it on top of the filling.
- Season with a sprinkle of salt (optional) and freshly ground black pepper.
- Drizzle with balsamic glaze and a small drizzle of honey for sweetness.
- Fold the dough over the filling to form a half-moon shape.
- Slice into 2–4 portions.
- Serve warm & Enjoy!
Notes
Don’t like blue cheese? Try it with Gouda for smokiness, goat cheese for tang, fontina for meltiness, or brie for a creamy twist.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
