Pear And Prosciutto Pizza

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pear And Prosciutto Pizza to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pear And Prosciutto Pizza, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 cloves garlic
• 1/2 tablespoon olive oil
• 2 ripe pears, halved and cored
• 1 tablespoon olive oil
• all-purpose flour for dusting
• 1 unbaked pizza crust
• 1 tablespoon cornmeal for dusting
• 6 ounces shredded Swiss cheese
• 5 thin slices prosciutto, cut into
• halves
• 1 (6 ounce) package fresh
• mozzarella, cut into small cubes
• salt and ground black pepper to
• taste
• 1/2 tablespoon olive oil

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 375 degrees F (190 degrees C)

Step 2: Technique & Execution

Place the garlic in a small square of aluminum foil

Step 3: Technique & Execution

Drizzle 1/2 tablespoon of olive oil over the garlic

Step 4: Technique & Execution

Wrap foil around garlic to seal

Step 5: Technique & Execution

Roast the garlic in the preheated oven until soft, about 20 minutes

Step 6: Technique & Execution

Smash roasted cloves with a fork