Artisan Pear & Prosciutto Pizza with a Balsamic Glaze

  • Author: TKWAdmin
  • Prep Time: 60
  • Cook Time: 9-12 minutes
  • Total Time: 75 minutes
  • Category: Pizza
  • Method: Oven
  • Cuisine: Artisan Pizza

A tender flatbread topped with herbed oil, salty prosciutto, shallots, pears, creamy brie, thyme and finished with balsamic glaze. It’s the perfect artisan pizza!

Artisan Pear & Prosciutto Pizza with a Balsamic Glaze
Did you make this recipe?
Leave a review


For the 5×15” flatbread pan

  • 1 Simple Pizza Dough ball mixed through the first rise
  • 1 1/2 Tbl olive oil, divided
  • 2 tsp canola oil
  • 1/2 tsp red pepper flakes, divided
  • 57 slices prosciutto
  • 1 medium shallot, sliced thin
  • 1/2 tsp fresh ground black pepper
  • 34 fresh thyme sprigs, leaves removed, divided
  • 4 ounces of brie, roughly chopped
  • Balsamic oil (really good quality) for a drizzle


  1. Mix the dough per the Simple Pizza Dough instructions and let it perform the first rise. Once risen, bring the dough to room temperature if it was in the fridge.
  2. Add the canola oil to flat pizza pan and, using a pastry brush, brush the bottom and sides with the canola oil.
  3. Place the dough ball on a lightly floured board and stretch out to a 12-13″x3-5″ rectangle. it’s OK if it doesn’t stretch out first. You just want to stretch it out into a rectangle.
  4. Place the lightly stretched dough to the oiled pizza pan and gently press it out towards the edges as much as possible without ripping it. If the dough springs back it’s ok. Cover the pan and dough with sprayed plastic wrap and set aside for 30 minutes to an hour or until the dough has puffed and spread out more towards the edges.
  5. Preheat the oven to 550F placing the rack on the lower third of the oven with a pizza stone on it. Add one more rack to the upper third. As the oven is heating up, uncover the pizza and gently push the dough out towards the edges of the flatbread pan.
  6. Drizzle 1 Tbl of olive oil on top of the dough followed by half of the red pepper flakes and half of the thyme leaves. Place the prosciutto, shallots, and pears on the pizza. Add pieces of the brie around the pear, the black pepper, and the rest of the red pepper flakes. Drizzle with the remaining olive oil.
  7. Place the flatbread pan on the pizza stone  (lower third rack) and bake for 7-9 minutes or until the crust has turned golden brown. Move the pizza to the upper rack if the cheese has not melted and bake for 1 minute more.
  8. Remove the pizza from the oven, carefully remove the pizza from the pan to a cutting board (or cooling rack if not serving immediately). Drizzle on balsamic oil and the rest of the thyme leaves. Cut with a Pizza Rocker (it’s the easiest) and serve.


*Prep time does not include making the pizza dough

Using a Standard Size 18×13” rimmed baking sheet

  • You have 2 choices, you can use a single dough ball and stretch the dough out to a 5×15” rectangle OR double the recipe (2 dough balls, 3 Tbl oil, etc) and stretch the dough out to cover the whole pan.
Recipe Card powered byTasty Recipes