PEAR-FECT PESTO PIZZA WITH MASCARPONE AND PROSCIUTTO
Instructions: To make the dough, place olive oil, honey, and water into the bowl of a stand mixer. Stir to dissolve honey into the water (so it doesn’t stick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
Cooking tools:
- Stand mixer
- Pizza stone
- Pizza peel
- Oven
- Mixing bowl
- Kitchen towel
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Zip-top bag
- Refrigerator
- Baking sheet
Ingredients
- 2 tablespoons olive oil (plus 2 teaspoons to oil the bowl)
- 1 tablespoon honey
- 1 ½ cups warm water (115-120 degrees)
- 1 packet yeast
- 2 teaspoons salt
- 3 ½ – 4 cups flour
- ½ cup pesto
- 4 ounces mascarpone cheese
- 2 pears (I like 1 red and one green d’anjou), cored and sliced into ¾” wedges
- ⅓ cup grated parmesan cheese, plus more for garnish
- 3 ounces prosciutto, very thinly sliced
- ¼ cup fresh basil leaves
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