YWPWT: Pear-Prosciutto-Gruyere Pizza with Spinach Salad

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. 

Pear-Prosciutto-Gruyere Pizza with Spinach Salad (adapted from Cooking Light)
Makes 2 pizzas

Olive oil
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.

I'm sending this recipe off to BSI: Prosciutto, hosted this week by Loser for Life.