Sundried Tomato Almond Pesto Pizza

Sundried Tomato Almond Pesto Pizza

Such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese. The balsamic honey reduction brings a balancing final sweet drizzle that pulls all the flavors together. If you are not fond of goat cheese, then feel free to substitute small chunks of fresh mozzarella or bocconcini cheese.

We often use homemade pizzas for entertaining, even at parties where we slice them into small pieces and serve as finger foods in several varieties throughout the evening. Click the links below for other pizza ideas you could serve at at what's sure to be a much talked about gourmet pizza party.

Caramelized Pear and Prosciutto Pizza

 

Buffalo Wing Pizza 

Barbeque Grilled Chicken Pizza

 

Grilled Asparagus Pineapple and Chicken Pizza 

Steak Taco Grilled Pizza

Sundried Tomato Almond Pesto Pizza

Recipe by Barry C. Parsons

Sundried Tomato Almond Pesto Pizza - such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese. The balsamic honey reduction brings a balancing final sweet drizzle that pulls all the flavors together. If you are not fond of goat cheese, then feel free to substitute small chunks of fresh mozzarella or bocconcini cheese.

Prep time: 2 hours
Cook time: 10 minutes
Total time: 2 hours 10 minutes
Yield: One 13 inch pizza

Ingredients

• 1 ball pizza dough (Click here for recipe)
• 3/4 cup sundried tomato almond pesto (Click here for recipe)
• 4 ounces thin sliced prosciutto
• 3 ounces soft goat cheese
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 6 leaves fresh basil
• 2 tbsp cornmeal (aproximately)

Cooking Directions

1. Preheat pizza stone in a 500 degree oven for 20 minutes.
2. Simmer the balsamic vinegar and honey to reduce the volume by about half. It should thicken slightly. Set aside. This will be enough for a few pizzas.
3. Stretch or roll 1/4 of the dough into about a 13-14 inch round.
4. Place the round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
5. Spread the pesto over the pizza.
6. Cut the prosciutto into small pieces and scatter over the pesto.
7. Dot the surface of the pizza with the goat cheese.
8. Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly.
9. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
10. Bake for about 8-10 minutes or until the bottom is evenly brown.
11. Remove from oven and allow to stand for 5 minutes.
12. Drizzle with the balsamic reduction and sprinkle with freshly ground black pepper and fresh basil before slicing and serving.

Caramelized Pear and Prosciutto Pizza

Caramelized Pear and Prosciutto Pizza

Pizza night just keeps getting better and better at our house. This week we were inspired by Piatto, our favorite pizzeria here in St. John's. My daughter's favorite pizza there, which she orders every time, features caramelized pears, soft goat cheese and prosciutto ham. The combination is sweet and salty with the creamy pungency of the cheese and a finishing drizzle of reduced balsamic vinegar completing an unusual but absolutely delicious flavor combination. Our version turned out fantastically and Olivia gave it her stamp of approval; no doubt this one will be on the menu at many a future pizza night.

We sometimes serve homemade thin crust pizza as finger food at evening get-togethers too and this one would make fantastic finger food for any small party.

Find my pizza dough recipe by clicking here. The dough makes sufficient for four, 14 inch thin crust pizzas.

Caramelized Pear and Prosciutto Pizza - inspired by a favorite restaurant gourmet version, this recipe proves that you really can make the best thin crust pizza at home. The combination is sweet and salty with the creamy pungency of the cheese and a finishing drizzle of reduced balsamic vinegar completing an unusual but absolutely delicious flavor combination.

Prep time: 30 minutes, excluding dough preparation
Cook time: 10 minutes
Total time: 40 minutes
Yield: One 14 inch pizza
Ingredients

• 1/2 cup extra virgin olive oil
• 4 cloves minced garlic
• 4 ounces thinly sliced proscuitto
• 4 ounces soft goat cheese (or fresh mozzarella)
• 1/3 cup balsamic vinegar
• 2 large unpeeled pears, cored and sliced 1/2 inch thick
• 2 tbsp butter
• 2 tbsp brown sugar
• 2 tbsp fresh herbs (optional)

Cooking Directions

1. Chop garlic and heat in the olive oil over medium heat for just a minute or two. Turn off the heat and set aside to cool
2. Simmer the balsamic vinegar to reduce the volume by about half. It should thicken slightly. Set aside.
3. Melt the butter and brown sugar together over medium heat. Add the pears in a single layer and cook for about 10 minutes turning once, to caramelize the pears.
4. Preheat pizza stone in a 500 degree oven for 20 minutes.
5. Stretch or roll 1/4 of the dough into about a 13-14 inch round.
6. Place the round on a wooden peel that has been well sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.
7. Brush the garlic olive oil all over the center of the dough.
8. Add the goat cheese in about 1 tsp sized pieces along with the pears and prosciutto. Keep the ingredients in a single layer as this helps the pizza crust stay crisp and cook quickly.
9. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
10. Bake for about 8-10 minutes or until the bottom is evenly brown and the top cheese begins to brown slightly. Remove from oven and allow to stand for 5 minutes.
11. Drizzle with the balsamic reduction and sprinkle with freshly ground black pepper and fresh basil and/or oregano before slicing and serving.