Sweet pear, salty prosciutto, creamy mozzarella, and bold gorgonzola come together in this easy Pear Prosciutto and Gorgonzola Pizza. Finished with peppery arugula and an optional drizzle of balsamic glaze, it has the perfect balance of sweet, salty, creamy, and savory flavors.
As a cookbook author and professional recipe developer, I love recipes that feel elevated without requiring a lot of extra work. This pizza is ready in just over 20 minutes and makes an easy fall dinner, date-night meal, or appetizer for entertaining.
The inspiration for this recipe actually came from a trip to Florence, Italy. We stayed across the street from a little pizza shop and, after going back more than once, I ordered a pizza topped with pear, prosciutto, and gorgonzola. I loved how the sweetness of the pear balanced the salty prosciutto and tangy cheese, and I knew I wanted to recreate that combination at home.
If you love easy homemade pizza, try my Arugula Pizza or pair Garlic Parmesan Chicken Skewers alongside it for an easy dinner.
Jump to:
- Why You'll Love This Recipe
- What Kind of Pear Is Best for Pizza?
- Easy Pear, Prosciutto, and Gorgonzola Pizza Ingredients
- How to Make Pear Prosciutto and Gorgonzola Pizza
- Tina's Tips for the Best Pear Pizza
- Do You Cook Prosciutto on Pizza?
- Substitutions and Variations
- What to Serve with Pear Prosciutto Pizza
- Storage and Reheating
- Easy Pear, Prosciutto, and Gorgonzola Pizza
Why You'll Love This Recipe
- Great for entertaining: Slice it into smaller pieces and serve it as an appetizer, or make it the centerpiece of dinner.
- Sweet and savory: Juicy pear balances the salty prosciutto and tangy gorgonzola perfectly.
- Ready in about 20 minutes: Using prepared pizza dough or a store-bought crust makes this an easy weeknight option.
- Restaurant-worthy: The combination of pear, prosciutto, gorgonzola, and arugula feels special without being complicated.
- Perfect for fall: Pears are especially delicious during the fall and make this a great seasonal pizza.
What Kind of Pear Is Best for Pizza?
- I recommend using Anjou or Bosc pears for this pizza.
- Both varieties have a firm texture that holds up well in the oven instead of turning mushy. Bosc pears are especially firm and have a slightly honeyed flavor, while Anjou pears are juicy and mildly sweet.
- Choose a pear that is ripe but still firm. If it is very soft, it may release too much moisture while the pizza bakes.
- The most important part is slicing the pear very thinly. Thin slices soften in the oven while still keeping some texture.
Easy Pear, Prosciutto, and Gorgonzola Pizza Ingredients
- Pizza shell or dough: Use homemade pizza dough or your favorite store-bought option. A thinner crust works especially well with these toppings.
- Extra virgin olive oil: This acts as the base of the pizza instead of tomato sauce and adds richness.
- Fresh mozzarella: Torn fresh mozzarella gives the pizza a creamy, mild base that balances the stronger gorgonzola.
- Gorgonzola cheese: Gorgonzola adds a salty, tangy flavor that pairs beautifully with sweet pear. You can use a mild gorgonzola dolce if you prefer a less assertive blue cheese flavor.
- Pear: Anjou and Bosc pears both work well because they hold their shape during baking. Slice the pear very thinly so it cooks through in the short bake time.
- Prosciutto: Thinly sliced prosciutto adds plenty of salty, savory flavor. Adding it after baking keeps its delicate texture.
- Baby arugula: Optional, but its peppery flavor balances the rich cheese and sweet pear.
- Balsamic glaze: An optional drizzle adds a little extra sweetness and acidity.
- Black pepper: Freshly ground black pepper ties all of the flavors together.
How to Make Pear Prosciutto and Gorgonzola Pizza
Assemble the pizza
Preheat the oven to 425°F. Place a pizza stone or baking sheet in the oven while it preheats, if desired.
Stretch or roll the pizza dough into a 12-inch round. Brush with 2 teaspoons olive oil. Top evenly with the mozzarella and gorgonzola, then arrange the thinly sliced pear over the cheese.
Bake
Transfer the pizza to the hot pizza stone or a parchment-lined baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
Add toppings
Top the hot pizza with prosciutto and, if using, baby arugula.
Serve
Drizzle with the remaining olive oil and balsamic glaze, then finish with freshly ground black pepper. Slice and serve immediately.
Tina's Tips for the Best Pear Pizza
- Use a firm pear. A ripe but firm Anjou or Bosc pear will soften in the oven without becoming mushy.
- Slice the pear thinly. Thin slices cook quickly and make the pizza easier to eat.
- Don't overload the pizza. Too much cheese or too many pear slices can make the center of the crust soggy.
- Let refrigerated dough warm up. Pizza dough is much easier to stretch once it has had a little time to come closer to room temperature.
- Add prosciutto after baking. This keeps it tender instead of making it overly crisp or chewy.
- Finish with something fresh. Arugula, good extra virgin olive oil, balsamic glaze, or even hot honey makes the finished pizza feel extra special.
- Serve immediately. This pizza is best while the crust is crisp and the mozzarella and gorgonzola are still warm.
Do You Cook Prosciutto on Pizza?
- You can, but for this recipe I prefer adding the prosciutto after the pizza comes out of the oven.
- Prosciutto is already cured and ready to eat, so it doesn't need to be cooked. Adding it after baking keeps it tender and allows its delicate salty flavor to stand out against the warm pear and melted cheese.
- If you prefer crispy prosciutto, you can add it before baking instead.
Substitutions and Variations
There are plenty of ways to customize this pear pizza.
- Add fresh herbs: Fresh thyme or sage pairs especially well with pear.
- Use another blue cheese: Stilton or another mild blue cheese can replace the gorgonzola.
- Swap the gorgonzola: If you don't enjoy blue cheese, try goat cheese, feta, or brie.
- Add walnuts: Toasted walnuts add crunch and are a classic pairing with pear and gorgonzola.
- Add caramelized onions: Caramelized onions add even more sweet and savory flavor.
- Use hot honey: Swap the balsamic glaze for a drizzle of hot honey for a sweet and spicy finish.
- Make it vegetarian: Simply leave off the prosciutto.
What to Serve with Pear Prosciutto Pizza
This pizza works well as either a main course or an appetizer.
For dinner, pair it with something fresh and simple to balance the rich cheese.
Try it with:
- Kale and Cannellini Bean Salad for a hearty Italian-inspired salad.
- Bruschetta Crostini for an easy appetizer.
- Roasted Portobello Mushrooms for an earthy vegetable side.
- Prosciutto Wrapped Dates with Goat Cheese if you're serving the pizza as part of an appetizer spread.
A simple arugula salad with lemon and olive oil is also an easy pairing.
Storage and Reheating
- 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 until the crust is crisp and the cheese is warmed through.
- You can also reheat the pizza in a skillet over medium-low heat. Cover the skillet for a few minutes to help the cheese warm while the bottom of the crust becomes crisp again.
- I don't recommend microwaving it if you can avoid it, since the crust tends to become soft.
- If possible, add fresh arugula after reheating rather than storing and reheating it on the pizza.
Easy Pear, Prosciutto, and Gorgonzola Pizza
Ingredients
- 1 pizza shell homemade or store bought
- 1 tablespoon extra virgin olive oil divided
- 4 ounces fresh mozzarella torn into pieces
- 3 ounces gorgonzola cheese crumbled
- 1 Anjou or Bosc pear thinly sliced
- 2 ounces prosciutto torn into pieces
- 1 cup baby arugula optional
- Balsamic glaze for serving, optional
- Freshly ground black pepper for serving
Instructions
- Prepare the oven. Preheat the oven to 425°F. Place a pizza stone or baking sheet in the oven while it preheats, if desired.
- Assemble the pizza. Stretch or roll the pizza dough into a 12-inch round. Brush with 2 teaspoons olive oil. Top evenly with the mozzarella and gorgonzola, then arrange the thinly sliced pear over the cheese.
- Bake. Transfer the pizza to the hot pizza stone or a parchment-lined baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- Finish and serve. Top the hot pizza with prosciutto and, if using, baby arugula. Drizzle with the remaining olive oil and balsamic glaze, then finish with freshly ground black pepper. Slice and serve immediately.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Amanda Marie Boyle says
Wow! I never thought to put fruit on a pizza. This is great!
Tasting With Tina says
It's different but so good!
Emily Flint says
A beautiful and delicious pizza, the flavor combo is perfection!
Tasting With Tina says
Thank you so much!
Sue says
Fantastic! The sweet and salty combination really works!
Tasting With Tina says
It totally does!
Emily Woodward says
This recipe is so amazing! Thanks for sharing
Tasting With Tina says
Glad you like it!!
Chef Dennis says
I love the fall flavors of this pizza! I can't wait to make it in my kitchen
Tasting With Tina says
It's a perfect way to celebrate the beginning of fall! Enjoy!
Mama Maggie's Kitchen says
This looks incredibly delicious. Yum!
Tasting With Tina says
Thank you Maggie!