Pear, Gorgonzola, & Rosemary Grilled Pizza
This elegant grilled pizza layers sweet pears, savory prosciutto, and tangy gorgonzola over a rosemary-infused crust. Topped with arugula and finished with a drizzle of crispy pear balsamic, it's a sophisticated yet simple dish perfect for warm evenings.
View Original PDFIngredients
Pizza
- 1 ball raw pizza dough
- 3 Tbsp Wild Rosemary Infused Olive Oil
- 2 tsp Mediterranean Rosemary Rub & Seasoning
- ½ cup Gorgonzola cheese
- 1 ripe pear, thinly sliced
- 6 slices prosciutto
Garnish
- 2 cups arugula
- 1 Tbsp Wild Rosemary Infused Olive Oil
- 1 tsp Sriracha Flake Sea Salt
- 2 Tbsp Crispy Anjou Pear Barrel Aged Balsamic
Directions
- Preheat the grill to medium-high heat.
- On a floured surface, roll out the pizza dough to about ¼” thickness.
- Drizzle one side of the dough with 1 Tbsp olive oil. Place oiled side down on the grill and cook for 2–3 minutes until golden brown.
- Drizzle the uncooked side with another 1 Tbsp olive oil. Flip the dough and immediately sprinkle with Mediterranean Rosemary Rub & Seasoning and remaining oil.
- Top with Gorgonzola, sliced pears, and prosciutto. Grill until toppings are warmed through, then remove from the grill.
- Toss arugula with 1 Tbsp olive oil and Sriracha Flake Sea Salt. Place in the center of the pizza.
- Finish with a drizzle of Crispy Anjou Pear Barrel Aged Balsamic. Slice and serve.