Grilled Pear + Prosciutto Flatbread Pizza with Black Currant Balsamic – Rocky Mountain Olive Oil

Ingredients

• 2 1/2 cups of unbleached flour or King Arthur Measure for Measure Flour
• to make this gluten-free
• 1 cup warm water
• 2 tbsp Rocky Mountain Olive Oil Herbes de Provence Infused Olive Oil
• 2 tsp active dry yeast
• 1 tsp salt
• 1 tsp granulated sugar
• 1 Ripe Bosc Pear
• 5 Radishes
• 1 cup Manchego cheese
• 1 package prosciutto
• 2-ish cups arugula
• 1/2 cup crumbled Chèvre goat cheese
• Rocky Mountain Olive Oil Black Currant Dark Balsamic Vinegar
• Black Currant black currant balsamic vinegar
• Black Currant Dark Balsamic Vinegar