PEAR,
PROSCIUT TO
AND
BLUE CHEESE
PIZZA
MAKES One 10-inch pizza
PREP TIME 10 min
COOK TIME 10 min
Corn meal, for sprinkling
½ pound Zoë and Jeff's Gluten-Free Bread Dough
Rice flour, for dusting
2 ounces Asiago cheese, broken into chunks
1 ½ ounces sliced prosciutto
One-quarter of a pear, thinly sliced
2 tablespoons crumbled blue cheese
2 tablespoons pine nuts
Olive oil, for drizzling
Salt
Fresh thyme, for sprinkling
Honey, for drizzling
Place a pizza stone or baking sheet in
the oven and preheat to 500°. Sprinkle a
clean work surface generously with corn
meal. Dust your hands and the dough with
rice flour and shape into a ball. Place onto
the prepared work surface and cover with
a piece of plastic wrap. Using a rolling pin,
roll the dough into a 10-inch round. Dust
with rice flour as needed to keep the dough
from sticking to the work surface.
Scatter the Asiago over the dough, then
repeat with the prosciutto. Arrange the
pear slices like spokes of a wheel. Sprinkle
with the blue cheese and pine nuts, then
drizzle with olive oil and season with salt.
Slide the pizza onto the preheated stone
or baking sheet and bake until golden,
8 to 10 minutes. Cool slightly on a wire
rack, then sprinkle with thyme and drizzle
with honey before cutting into wedges.
