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Poached Pear & Prosciutto Pizza
- Peel and halve the pears. Place them in a pan with white wine, sugar, lemon zest, and a cinnamon stick.
- Gently heat, stirring until the sugar dissolves, then simmer over a low boil for around 45 minutes until the pears are tender and infused with flavour.
- Remove from the heat and allow to cool slightly before slicing for topping.
- Stretch out the pizza dough and spread a generous layer of garlic cream cheese as your base.
- Arrange the poached pear slices evenly over the dough and top with Arla Pro Large Diced Mozzarella for an even melt.
- Bake in a deck oven at 300°C for 2–3 minutes, or until the crust is crisp and the cheese is perfectly melted.
- Once cooked, finish with fresh rocket, Parma ham, and a drizzle of balsamic glaze. Slice and serve immediately.
