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.
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!
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Notes
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