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Ontario Pear & Prosciutto Naan-Pizza

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This is a top down image of three Ontario Pear & Prosciutto Naan-Pizzas with a pot of honey, rosemary sprigs, Bartlett pairs and glassed of wine on a wooden cutting board.

Ontario Pear & Prosciutto Naan-Pizza

Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey. Quality local ingredients, simply, yet thoughtfully prepared.

The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear & Prosciutto Naan-Pizzas. Delicious as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.

Disclosure: I have participated in a paid partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

This is a top down image of three Ontario Pear & Prosciutto Naan-Pizzas with a pot of honey, rosemary sprigs, Bartlett pairs and glassed of wine on a wooden cutting board.

Ontario Pear & Prosciutto Naan-Pizza

Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey.
Quality local ingredients, simply, but thoughtfully prepared. The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear& Prosciutto Naan-Pizzas. Delicious as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 8 mins
Eating time 7 mins
Total Time 35 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 2 Ontario Bartlett Pears halved, seed removed, sliced into 1/4" thick slices
  • 2 tbsp butter
  • 1 sprig of fresh rosemary cut in half
  • 1/2 red onion thinly sliced
  • 1 tbsp rosemary finely chopped
  • salt & pepper
  • 1/2 – 3/4 cup olive oil enough to cover the onions 1/2 – 3/4 cup
  • 4 naan approximately 8" rounds
  • 16 slices of Brie 2" long x 1/4" thick (200-250 g)
  • 4 slices of prosciutto
  • 1 cup arugula
  • smoked honey (or your favourite honey)

Instructions
 

  • Combine the onions and the chopped rosemary in a small bowl, sprinkle with salt & pepper, then pour the olive oil over the onions stir to combine the seasoning and set aside on the counter for at least 30 minutes up to 4 hours.
  • Preheat your pizza oven, grill or oven. (Pizza oven 800°F/425°C, Grill to 450°F/230°C, Oven to 425°F/220°C)
  • In a skillet over medium-low heat, add the rosemary sprigs and butter. Melt the butter and bruise the rosemary with a wooden spoon to bring out the flavour. Cook for 1 minute, then add the pears in a single layer. If your skillet is small you may have to do this in 2 batches. Cook until the pears are just barely beginning to soften, 5-7 minutes flipping once. Remove pears from the skillet to a plate until you are ready to assemble the naan.
  • Brush the top of each naan with a little of the oil mixture from the onions. Add 6-8 onion circles, 4 slices of Brie and 7-8 pear slices to each naan. Cook until the Brie has melted (60-90 seconds in the pizza oven, turning frequently; 6-8 minutes on the grill or in the oven. After closing the grill lid, turn the heat directly under the naan off, so that it doesn’t burn).
  • When the Brie has melted remove naan and finish each with a piece of prosciutto, 1/4 cup of arugula and a drizzle of honey.
  • Serve hot and enjoy!

Video

Notes

 
 
Keyword easy pizza recipe, naan, Ontario Bartlett Pears, pear, pizza, prosciutto
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Have a delicious day! James (aka Zimmy)