Grilled Pizza with Pear, Prosciutto, Cheese & Caramelized Onions

Makes 4 main servings or 16 appetizers

 Crust

 Ingredients:

  •  1 ready made pizza crust

 

Directions:

1. Divide pizza dough into 4 pieces. Roll or stretch out thinly. Do not worry if crusts are uneven in shape. Brush both sides with extra oil.

2. Grill crusts for 1 minute per side. Place grilled crusts in a single layer on baking sheets or pizza stone scattered with cornmeal.

 

Topping

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 large onions, peeled and thinly sliced
  • ½ tsp sugar
  • 2 cups shredded mozzarella cheese
  • 2 ripe unpeeled Bosc pears, thinly sliced
  • ¼ cup freshly grated Parmesan cheese
  • 8 slices prosciutto, cut each piece in half or thirds
  • sprinkling fresh rosemary leaves

 

Directions:

1. To caramelize onions, heat the olive oil in a large frying pan over medium-low heat. Add the onions and cook, stirring frequently, for about 25 minutes, or until onions are soft and golden brown. Add the sugar and cook for 5 minutes longer.

2. Preheat oven to 450 F (225 C). Place the pizza crusts on a baking sheet and top with the onion, mozzarella pears, and then prosciutto. Sprinkle with the Parmesan.

3. Bake for about 10 minutes or until cheese is melted and crust is golden brown. Sprinkle with the thyme or rosemary and let cool slightly. Cut into wedges.

Poached Pears in Chocolate Sauce with Walnuts

Makes 4 servings

Ingredients:

  • Poaching Liquid
  • 4 Bosc pears, peeled with stems left on
  • 1- 750 bottle of red table wine
  • 2 ¼ cups brown sugar
  • 2 ½ tbsp Chinese Five spice
  • 4 cinnamon sticks
  • 7 -8 whole cloves
  • ½ cup water
  • ¼ cup sugar

 

Chocolate Sauce

  • 1/3 cup walnuts
  • ½ cup heavy cream
  • 4 oz semi-sweet baking chocolate
  • Garnish Fresh mint

Directions:

1. In a medium-sized pot combine the ingredients for the poaching liquid. Mix until combined thoroughly.

2. Stand pears up in the pot, and cover to make sure the pears are submerged completely.

3. Remove the pears from poaching liquid when fully cooked. Let cool.

4. Toast walnuts at low heat (300°F) for 10 to 15 minutes or until they smell delicious. Chop fine.

5. In a double boiler (or small saucepan over a low flame), heat cream. Add chocolate. As it melts, whisk to blend well.

6. Let chocolate sauce cool until slightly thickened. Lift pear carefully, and dip the lower half into the sauce, turning to coat. Then roll it gently in the chopped walnuts and set on a serving plate. Repeat with the other pears, spooning any leftover sauce around the bases.

7. Garnish with mint at the neck of the pear.