Love and Olive Oil

Pear, Prosciutto, and Goat Cheese Pizza

Pear, Prosciutto, and Goat Cheese Pizza

Pizza toppings and panini fillings are virtually interchangeable. Anything that is good on a panini will be just as delicious on top of a pizza. Case in point, this panini, which we made a while back, virtually mimics this pizza, the only difference being the addition of caramelized onions.

I really love sauce-less pizzas. I really really love sauce-less pizzas with goat cheese. Which is why we make so many of them. And I don’t think I will ever deviate from my favorite crust recipe, which produces a crisp and chewy crust. With a splash of olive oil and a dash of dried herbs and fennel, the result is probably closer to a focaccia bread than a traditional pizza crust. Which makes it that much more unique and delicious. But do plan ahead – the dough requires at least 6 hours for the yeasty flavors to properly develop.

Pear, Prosciutto, and Goat Cheese Pizza

Makes 3-4 servings.

Did you make this recipe?


3/4 cup warm water
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
1 teaspoon whole fennel seeds
1 teaspoon dried thyme

1 medium onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 firm-ripe pear, halved, cored, and cut into thin slices
8 very thin prosciutto slices, torn into pieces
3 oz soft mild goat cheese, crumbled


To make crust, pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet.

Heat a splash of olive oil in a skillet over medium heat. Add onions and saute, stirring frequently, 10 to 12 minutes or until onions are caramel colored and soft. Remove from heat.

Bake crust for 5-7 minutes or until just set, pressing down any large bubbles that might form. Remove from oven and quickly brush crust with olive oil and top with onions, pear, prosciutto, and cheese.

Bake pizza until crust is crisp and cheese begins to brown, 15-18 minutes. Transfer pizza to board. Cut into wedges and serve immediately.

All images and text © / Love & Olive Oil

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Leave a Reply to Suburban Sweetheart Cancel reply

Your email address will not be published. Required fields are marked *


  1. This pizza is delicious! I made it for a pizza making competition and won first place – everyone kept asking for the recipe!

    I just used prepackaged crust, and it was still delicious (and only took 10-15 minutes to make!). I also brushed the crust with honey, rather than olive oil, and also drizzled honey over the top before baking. The juices from the pear soaks down into the onions and crust, and it is the perfect combination of sweet and salty. Highly recommended!!

  2. You’re absolutely right on the pizza/panini ingredient exchange, and we practice the flip often. Try something on a pizza we love? Shove it in a panino next time… and vice versa.

    This crust looks fantastic — definitely the perfect stage for a sauce-less pizza. Love it.

  3. That sounds like an amazing combination of toppings! My husband is the pizza maker around our house, so I’ll have to direct him towards this next time we make pizza.

  4. I love sauceless pizza, too, because it lets the crust shine. And the crust is my favorite part. I tend to like it crisp, but I love focaccia so I may give this recipe a spin! Happy New Year!

  5. This looks really yummy. I’m vegetarian, what would you switch for the proscittto. I realize it is a tough one! ^_^

  6. Anyway to make this ahead of time, or partially ahead of time?
    Would love to make it for friends after a round of golf!

  7. Mmmmm that looks yummy

  8. This looks delicious – and I think maybe I could actually make it! Thanks for the recipe.

  9. Oooh – I’m a big fan of the pear/prosciutto/goat cheese combo. Found an appetizer recipe basically rolling those 3 ingredients into a little lettuce wrap last year, and have been hooked on the combo since. Will totally have to give the pizza a try! :)

Did you make this recipe? Leave a Review »