Pear & Prosciutto Pizza

Pear and Prosciutto Pizza

Prosciutto, thinly sliced cured ham, has a salty, savory taste that pairs well with fruit. On this pizza, it is married with fresh autumn, pears for a burst of flavor. The pizza has an extra virgin olive oil base and creamy fontina cheese that complements the sweet and savory flavors of the pizza.


  • Pizza dough balls
  • Flour
  • Evoo
  • Mozzarella
  • Fontina
  • Prosciutto
  • Pears


  • Cutting board or pizza peel
  • Pizza stone cookie sheet
  • Spoon
  • Chef's knife
  • Melon baller or teaspoon



STEP 1: Preheat oven to 500 degrees with pizza stone or cookie sheet inside oven for optimal crispness. Preheat for at least 30 minutes before baking. Take pizza dough out of refrigerator and let sit 10-15 minutes before stretching.

STEP 2: Slice pear in half, lengthwise. Remove the core (section with seeds) with either a melon baller or teaspoon-sized measuring spoon. Remove stem from pear. Lay pear flat side down (skin side up), follow the curvature of the pear, and thinly slice.


Watch our instructional pizza dough stretching video on our website and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.



STEP 1: If you ordered Vero for 4, make sure to save ½ of the ingredients for your second pizza. Place hand-stretched pizza crust on floured cuttin board and poar oil in the center of the crust. Using a pastry brush or the back of a spoon, spread the oil over the dough with your border of ½" crust. Don't get any oil on your board or your pizza will stick when sliding into the oven.

STEP 2: Sprinkle fortina over the dough. Arrange sliced prosciutto over dough evenly. Arrange sliced pears on the dough. Slide topped pizza from your cutting board or pizza peel onto your pizza stone or cookie sheet. TECHNIQUE: Hold your peel or cutting board near your pizza stone at a slight angle. Using your writs, shake the board back and forth until it's loose enough to slide onto your pre-heated stone.

STEP 3: If you ordered Vero for 4, assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza. Cook each pizza 8-12 minutes or until desired crispness and golden brown, then let pizzas cool 2-4 minutes before slicing. Take a picture for posting and enjoy!


Orvieto DOC is a dry white wine made with a blend of the grechetto and trebbiano grapes from the area around Orvieto in Umbria, just North of Rome. This area has been producing wines since the middle ages.


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