Pear, Prosciutto, and Goat Cheese Pizza

While pears are still in season, I wanted to experiment with a pear pizza. I know the flavor combinations may sound a little strange, but they really work! Give this recipe a try and experience something both unique and delicious.

1/4 cup extra virgin olive oil
2 large onions
1 tsp. sugar
1/2 tsp. salt
1 tbsp. chopped fresh rosemary
1 prepared pizza crust
1 tbsp. extra virgin olive oil
1 1/2 cups baby arugula
2 Bosc pears, peeled, cored, and thinly sliced
6 oz. prosciutto, cut or torn into pieces
5 oz. goat cheese

Preheat oven to 400 degrees F.
Heat 1/4 cup oil in a large sauté pan over medium heat. Add onions and let cook 10 minutes, stirring occasionally until slightly browned. Reduce heat to low, and add sugar and salt and stir to coat. Cook 25 minutes until caramelized, stirring occasionally, then add rosemary and stir to coat. Cook 5 minutes, then remove from heat.
Brush remaining tbsp. of oil on pizza crust. Spread caramelized onions and arugula evenly, then top with pears, prosciutto, and goat cheese dollops.

Bake for 15-20 minutes, until edges are browned and pears are cooked.
Let sit for a few minutes before cutting, then serve immediately.

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