This recipe was a huge hit at the Tasting Party on June 12th. We won't need to edit it as it works just the way it is. Please try it and enjoy!

Best,
Holly

Pizza with Prosciutto, Poached Pear, Gruyère and Spring Greens

yield: Makes (3) 7” Diameter Pies

Ingredients

Pizza dough

• 1 1/3 cups warm water (85-110°F)
• 1 tablespoons active dry yeast (from 1 envelope)
• 1 teaspoon sugar
• 1 tablespoon salt
• 4 cups all purpose flour (plus 1 cup for rolling out dough)
• 2 tablespoons olive oil

Pizza topping

• 6 tablespoons olive oil, divided
• 4 teaspoons water
• 3 cups thinly sliced Port Poached Pears
• 6 ounces sliced prosciutto, torn into strips
• 3 cups (packed) grated Gruyère cheese
• 2 cups Spring Greens

Preparation

Pizza dough:
Pour warm water into small bowl; sprinkle yeast over and sugar. Let stand until yeast dissolves, about 20 minutes. Put flour and salt in large bowl and add yeast. Stir until dough forms. Knead dough until smooth, adding more flour if very sticky, about 6 minutes.

Coat large bowl with olive oil; add dough to the center of the bowl. Cover bowl with damp kitchen towel. Let dough rise in warm draft-free area until doubled, about 1 hour.

Divide dough into 3 equal portions. Transfer to floured surface and roll out each to 7-inch round. Transfer to prepared baking sheets. Brush dough with olive oil. Let stand while preparing topping.

Meanwhile, preheat oven to 450°F.

Pizza topping:
Poach Pears in Port. (follow recipe)

Divide sliced poached pears, prosciutto, and Gruyère among pizza crusts. Bake until golden and beginning to crisp, about 17 minutes. Divide Spring Greens among pizzas.

Pears Poached in Tawny Port

Yield: Serves 6

Ingredients

Pears

• 1 750-ml of tawny port
• 1 cup water
• 1 cup sugar
• 4 whole cloves
• 4 2x1-inch lemon peel strips
• 1 vanilla bean, split lengthwise
• 6 firm ripe pears, peeled

• Vanilla ice cream

Preparation

Combine first 5 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve sugar. Add pears, reduce heat, cover and simmer until pears are tender when pierced with knife, about 20 minutes. Cool pears completely in syrup. Cover; chill in syrup overnight.

Transfer pears to medium bowl. Cover and refrigerate pears. Boil poaching liquid in heavy large saucepan until reduced to 1 cup, about 35 minutes. Mix in remaining 1 tablespoon anisette. Cover and refrigerate liquid until cold, about 4 hours.

Arrange pears on plates. Place scoop of ice cream on one side of each plate. Drizzle poaching liquid over pears. Garnish with cookies and serve.