Bonne Bouche, Sherry Caramelized Onion & Honeyed Pear Pizza
Servings:
1 Pizza
prep time:
1 hour 30 mins
cook time:
15 mins
Total time:
1 hour 45 mins
Ingredients
Shallot Pear Sauce
-
Vermont Creamery Unsalted Cultured Butter
2 tablespoons
-
1 medium shallot, chopped
-
1 ripe pear, peeled, cored and chopped
Toppings
-
Vermont Creamery Unsalted Cultured Butter
2 tablespoons
-
1 medium sweet onion, chopped
-
1 tablespoon cream sherry
-
2 tablespoons honey
-
2 tablespoons water
-
1 ripe pear, peeled, cored and thinly sliced
-
18 ounces pizza dough
-
4 ounces 1/4" thick slices of prosciutto, chopped into 1/4-inch cubes.
-
Vermont Creamery Bonne Bouche, cold and cut into roughly 1/2-inch chunks
1
-
2 teaspoons fresh thyme leaves
Directions
- Place pizza stone in oven. Heat oven to 500°F.
for the shallot pear sauce
- Melt the butter in a medium skillet over medium low heat. Add shallot, sauté 5-7 minutes or until softened and translucent. Add pear; sauté, stirring every 5 minutes, 15-20 minutes or until shallots turn lightly golden. Remove from heat; let cool 10 minutes.
For the sherry caramelized onion topping
- Melt the butter in a medium skillet over medium-low heat. Add onion; stir to coat in the mixture. Cook, stirring every 5 minutes for 20 minutes. Add sherry; stir to incorporate. Reduce heat to low; continue cooking, stirring every 3-5 minutes, 15-20 minutes or until onion is lightly golden. Remove from heat; set aside.
For the honeyed pear topping
- Heat the water and honey in a medium frying pan and bring to a low boil over medium heat. Add the pear slices and stir gently to coat in the syrup. Continue cooking 10-15 minutes or until the mixture is bubbly and the pears are golden. Strain; set aside.
to make the pizza
- Using lightly floured hands, spread out the pizza dough on a lightly floured working surface using your fingertips to push the edge of the dough ball out into a roughly circular or oval shape. Transfer the shaped crust to a sheet of parchment paper on a flat baking sheet.
- Spread the pear and shallot puree onto the crust with a rubber spatula, leaving 1-inch bare around the edge for the crust. Top with the sherry caramelized onion, honeyed pears, prosciutto, and Bonne Bouche.
- Open the oven and pull out the rack with a baking stone. Hover the baking sheet over it and pull the parchment paper with the pizza on it off, sliding it onto the hot stone. Push the rack with the stone back into the oven and close the door. Bake until the crust is golden and the toppings are bubbly and lightly golden at the edges, about 15 minutes. Remove from the oven and allow to cool for 5 minutes before topping with the fresh thyme leaves, slicing, and serving.
