Pear, Prosciutto & Gorgonzola Pizza

This pear, prosciutto and gorgonzola pizza combines sweet, salty and savory flavors in every bite. Made with cassava flour pizza crust, it is a delicious gluten free option for pizza night, entertaining, or a more elevated homemade dinner.

Why You’ll Love This Pear and Prosciutto Pizza

- Made with a gluten free cassava flour crust

- Sweet and savory flavor combination

- Great for dinner parties or special occasions

- Crispy, cheesy, and full of contrast in texture

 - A creative way to use cassava flour in homemade pizza

How to Make Pear, Prosciutto and Gorgonzola Pizza

1. Activate the yeast

In a small bowl, combine the warm water, instant yeast, and sugar. Stir well and let it sit for 10 minutes, or until foamy.

2. Make the cassava flour dough

In a large bowl, mix the cassava flour, salt, and olive oil. Add the activated yeast mixture and stir until a smooth dough forms. Lightly knead the dough, then cover it with plastic wrap and let it rest for 20 minutes.

3. Prepare the pan

Preheat the oven to 200°C (400°F). Lightly grease or line a round pizza pan.

4. Assemble the pizza

Roll the dough into a circle and place it on the prepared pan. Sprinkle the mozzarella over the crust, then add the pear slices evenly on top. Finish with the prosciutto and crumbled gorgonzola.

5. Bake

Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted.

6. Finish and serve

Remove the pizza from the oven and let it cool for a few minutes. Drizzle with honey and olive oil, then top with fresh arugula before serving.

Tips for the Best Cassava Flour Pizza

- Use a ripe but firm pear so the slices hold their shape while baking.

- Let the yeast fully activate before mixing the dough for better texture.

- Add the arugula after baking to keep it fresh and vibrant.

- A light drizzle of honey balances the saltiness of the prosciutto and gorgonzola.

- Watch the pizza closely during the last few minutes so the crust does not overbake.

Easy Variations

Add walnuts

Top the pizza with chopped walnuts after baking for extra crunch.

Make it extra peppery

Add more arugula or a pinch of cracked black pepper before serving.

Try a different cheese

Swap gorgonzola for blue cheese or goat cheese for a different flavor profile.

Make it vegetarian

Leave out the prosciutto and add caramelized onions or toasted walnuts instead.

How to Serve and Store

Serve this pear and prosciutto pizza warm as a main dish, appetizer, or shareable starter. It pairs well with a simple green salad.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for the best texture.

FAQs

Can I make cassava flour pizza crust ahead of time?

Yes. You can prepare the dough in advance and keep it covered in the refrigerator for several hours before assembling and baking.

What does pear pair well with on pizza?

Pear pairs especially well with salty and bold ingredients like prosciutto, gorgonzola, arugula, and honey.

Is cassava flour good for pizza crust?

Cassava flour can work well for pizza crust when combined properly, creating a gluten free crust with a pleasant texture.

Can I use another type of cheese?

Yes. Mozzarella, goat cheese, blue cheese, or fontina can all work well in this recipe.

Can I reheat this pizza?

Yes. Reheat slices in the oven for a crispier crust and better texture.