Every Wednesday night I go to small group with a fantastic group of ladies. We chat about life, faith, and always seem to feast on some delicious food. This week I was in the mood to whip something up a little special, so I decided to make gluten free / dairy free pear and balsamic pizza. I came up with the "semi-homemade" recipe on my own, and man did it turn out great! Here's the breakdown...
1 box of Simple Mills Pizza Dough
Pure Maple Syrup
3 Ripe Pears, chopped
1/2 Red Onion, chopped
Kite Hill Chive Cream Cheese
CRUST: Follow directions given on the back of the Simple Mills GF crust box.
SAUCE: In a small bowl combine 1 tablespoon of olive oil, 4 tablespoons of balsamic vinegar, 2 tablespoons of dijon mustard, 2 tablespoons of maple syrup, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Whisk until smooth - set aside.
While the crust is cooling, add the chopped red onion into a skillet with 1 tablespoon of olive oil, 1/2 teaspoon of brown sugar, 1/2 teaspoon of garlic powder and salt and pepper. Sauté on low until onions are caramelized. Remove the onions from the skillet and place them in a bowl for later. Add the chopped pears, 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of cinnamon, 1 teaspoon of brown sugar, and salt and pepper to the skillet where you cooked the onion. Stir, simmer and caramelize until golden brown.
While the pears are caramelizing, spread a thin layer of the dairy free chive cream cheese over the top of the crust. Drizzle about 2 tablespoons of sauce over the top of the cheese. After adding the sauce, pour the caramelized red onion into the skillet and mix thoroughly with the caramelized pears. Cover the cheese and sauce with the entire skillet of pears and onions until the crust is completely coated. After adding the pears and onions, top the pear mixture with chopped prosciutto. Add 2 tablespoons of balsamic drizzle over the top of the mixture, and bake in the oven for 15 minutes.
Once the pizza is ready, cover the top with chopped arugula or micro arugula, to taste! Feel free to add more balsamic drizzle... Eat up and enjoy!