I have to be honest with you -- I don't like pears. When they're ripe, they're mealy. When they're unripe, they have no flavor. And don't even get me started on pear-flavored candy -- it's worse than banana. And that nasty grape-flavored medicine, too.
You're probably wondering why I bought a pear, right? I didn't! Well, not intentionally. I'm trying the whole Community Supported Agriculture thing, and a pear was delivered right to my door -- without my permission, too.
Okay, fine. I remembered to put fennel, winter squash and lettuce* on my unacceptable items list -- but I forgot to add pears. So they gave me a damn pear.
I suppose I can't really complain about this pear. Sliced thin and roasted, it wasn't too bad. With the addition of softened leek, goat cheese and prosciutto, the pear was beyond palatable. In fact, it was damn good.
Color me surprised -- but don't mistake me for a pear convert. I remain unimpressed with the few precooked pieces I consumed.
With that having been said, go ahead and make this pizza for your pear-hating friends and family. Just be sure to cook the pears all the way through. And add lots of goat cheese and prosciutto -- they make everything better.
*Look, I like lettuce. But I'd rather get greens I can use for salad and cook into other dishes. Like spinach or kale. Mmm...kale.
Pear, Goat Cheese & Leek Pizza
dough for a 12" pizza*
1 medium leek, light parts only
1 ripe pear sliced thinly
4 oz. goat cheese
4 slices prosciutto
*Trader Joes pizza dough is a great
option for the lazy amongst you.
Preheat oven to 450F, along with pizza stone if available. Stretch your dough into a 12" crust.
Heat olive oil and add chopped leek. Cook until nice and browned, and then spread across crust. Don't pat off oil.
Use a pastry brush to spread excess olive oil over crust. Use additional if necessary, and then sprinkle with a little bit of sea salt.
Sprinkle pizza with half of the goat cheese and then layer with thin slices of pear. Sprinkle with the rest of the cheese, and then with pieces of prosciutto.
Bake for 12-14 minutes until browned and melted. Devour.