One proprietary 19-ounce dough pushed out into a 14-ounce dough ball 5 ounces shredded mozzarella 2 ounces of fresh baby spinach 5 ounces of good gorgonzola cheese 2 Bosc (or similar) pears, (11-12 ounces) 4-6 slices of Prosciutto di Parma 2-3 tablespoons maple syrup drizzle One handful of pecan pieces
Pre-heat your oven to 500 F. Place the fresh spinach on the pizza dough followed by the mozzarella and gorgonzola. Using a mandolin, slice the pear thinly to the thickness of a quarter and shingle or place around the pizza like fish scales. You can use the non-round pieces in the middle so as not to waste any, then cover with the round pieces. Bake in the oven for approximately 12 minutes or until the crust is golden brown and the bottom is crisp and the cheese has melted. When the pizza is out of the oven, there are two options for the Prosciutto; either lay the slices flat on top of the pizza where they will “melt” and become transparent (or) you may fold the meat like satin and lay in long strips or bunched like a rose. Drizzle the maple syrup around the pizza and sprinkle the pecan pieces on.