One of my favorite blog events, You Want Pies with That?, has returned! (Actually, it returned last month, but I missed out because I was busy with school.) This month's theme is pizza pies. I definitely couldn't miss out on that one, because I love making pizza! This particular pizza is definitely one of my favorites. It's adapted from Cooking Light, but in the process has become not particularly "light" - but it's super delicious. Salty prosciutto, sweet pears, caramelized onions, and gruyere cheese combine to make an absolutely delicious pizza. It's topped with lightly dressed baby spinach, which wilts just a little on the warm pizza and provides the perfect green crunch to the meal, balancing out all the richness in the other toppings.
Makes 2 pizzas
2 large sweet onions, thinly sliced
Salt and pepper
1 recipe Martha Stewart's pizza dough (or your favorite recipe), risen and ready to bake
1-1/2 cups grated Gruyere
2 medium pears, peeled and thinly sliced
6 ounces thinly sliced prosciutto
3 cups baby spinach
Cabernet vinegar (or your favorite vinegar)
A bit of Dijon mustard
1. Preheat the oven to 500 degrees.
2. Heat some olive oil in a large skillet. Add the onions and saute over medium-low heat until browned and caramelized, about 15 minutes. Season with salt and pepper.
3. Stretch half the pizza dough to fit your pan. Brush with a thin layer of olive oil. Sprinkle with cheese, pears, prosciutto, and caramelized onions.
4. Bake pizza until bubbling and browned, 10-15 minutes.
5. Meanwhile, whisk together olive oil, Cabernet vinegar, and a bit of mustard to make a dressing. Toss with the spinach.
6. Pile the spinach onto the hot pizza when it comes out of the oven. Cut into wedges and serve.