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Three mini pear and prosciutto naan pizzas. — Ontario Pear & Prosciutto Naan-Pizza

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.

📖 Recipe

Ontario Pear & Prosciutto Naan-Pizza

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.

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Prep Time 20

Cook Time 8

Eating time 7

Total Time 35

Course Appetizer, Main Course

Cuisine American

Servings people

Ingredients

2 Ontario Bartlett Pears halved, seed removed, sliced into ¼" thick slices
2 tablespoon butter
1 sprig of fresh rosemary cut in half
½ red onion thinly sliced
1 tablespoon rosemary finely chopped
salt & pepper
½ – ¾ cup olive oil enough to cover the onions ½ – ¾ cup
4 naan approximately 8" rounds
16 slices of Brie 2" long x ¼" 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, ¼ cup of arugula and a drizzle of honey.
Serve hot and enjoy!