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December 30, 2020

On The Sixth Day Of Christmas, A Yuletide Recipe…

by Joe Bonadio

As we move through the holidays this year, it’s becoming clear that a lot of our habits have changed. With all the new restrictions, one thing we’re doing more than ever is cooking at home. It makes perfect sense: many of us have extra time to spare these days, and good food offers sure comfort in uncertain times.

We don’t do a whole lot of recipes here on the blog, but we thought this would be the perfect time. And naturally, Tony just happened to have the ideal recipe on hand for the Christmas season: Pear & Prosciutto di Parma Pizza.

Coit Tower

Coit Tower and the Saints Peter and Paul Church beneath a nearly-full moon. | Photo: Joe Bonadio

A nice balance of sweet and savory, and a rare bonus for you home pizzamakers out there, Tony’s original recipe is below. Enjoy, and Happy Holidays!

Pear & Prosciutto di Parma Pizza

  • One 12-13 oz dough ball
  • 7 slices whole milk mozzarella (each slice approx 1 oz)
  • 1 Bartlett pear, thinly sliced
  • 6 Peppadew peppers, quartered
  • 1 oz liquid cane sugar or simple syrup
  • 2 oz goat cheese, pinched in dime size pieces
  • 1/4 cup arugula, lightly packed
  • Shaved parmesan
  • 6 slices of Prosciutto di Parma
  • Salt & pepper
  • EVOO

For making this pizza at home, I prefer to use two baking steels or pizza stones. I place one rack in my oven on the lowest level, and the other one on the second level closest to the top. Place each stone or steel on the racks and preheat your oven to 500º F.

San Francisco's skies

San Francisco’s skies are particularly impressive this time of year. | Photo: Joe Bonadio

In a medium size sauté pan, sauté pears in a small amount of olive oil over medium heat for 2 minutes, continuously stirring or tossing. Add the cane sugar and continue sautéing until the pears are caramelized. Season with a pinch of salt and pepper and set aside.

Shape and stretch your dough into a 12-13 inch circle. Add mozzarella, leaving a 1/4-1/2 inch border from the rim of your pizza. Add the pears evenly over the cheese and place your pizza into the oven on the upper level. Bake for approximately 5 minutes on the top rack, then place your pizza on the lower level for approx. another 5 minutes, or until golden brown. Note: make sure you turn your pizza 180 degrees before placing on the lower level to insure even baking.

Take your pizza out of the oven and cut into 6 slices. Add the prosciutto, peppadews, arugula, goat cheese, and shaved Parmesan, and serve. Enjoy!

Pear Pizza

Tony’s Pear & Prosciutto di Parma Pizza, fresh from the oven.