Pear Prosciutto Pizza

• 2 bartlett pears or 2 bosc pears, cut in 1/4 inch slices, core removed
• 12 small red onion, cut into rounds
• 1 tablespoon olive oil, divided
• 2 tablespoons all-purpose flour
• 1 lb pizza dough
• 14 cup prepared pesto sauce
• 2 slices prosciutto, cut into thin strips
• 3 ounces goat cheese or 3 ounces gorgonzola, crumbled
• 12 cup lightly packed arugula leaf

1. Preheat grill to medium.
2. Brush pears and onions with olive oil.
3. Place on grill and close lid.
4. Grill, turning once, until grill marked and softened, about 3 minutes.
5. Remove from grill and set aside.
6. Meanwhile, on a lightly floured surface roll out dough to a 16x12 inch recrangle; transfer to a baking sheet.
7. Brush dough with remaining oil and place oil side down, directly on grill.
8. Grill, uncovered, until bubbles form on top and grill makds form on bottom, about 3 minutes, (do not worry if dough sags a bit when first placed on grill; as long as it has been preheated the dough will quickly stiffen).
9. Use tongs to flip pizza; close lid and grill until bubbly and underside is browned, 3 minutes, transfer back to baking sheet.
10. Spread pesto lightly over top of pizza.
11. Top with pear slices, onion rings, prosciutto and crumbled cheese,
12. Return pizza on the baking sheet back to grill.
13. Cover and grill just until cheese softens, 2-4 minutes.
14. Remove from grill and transfer to cutting board.
15. Sprinkle with arugula, slice and serve.
16. TIP: if you want to make this recipe indoors, follow the instructions for the pears and onions using a grill pan over medium-high heat and bake prepared pizza on a parchment-lined rimmed baking sheet in the bottom third of a 450F oven until crust is cooked underneath and the cheese is melted and bubbling 15-20 minutes.

bartlett, red onion, olive oil, flour, dough, pesto sauce, goat cheese, arugula

Taken from www.food.com/recipe/pear-prosciutto-pizza-388443 (may not work)