Happy Wednesday night/Thursday morning, friends. That’s the right day, right? It’s busier than usual here in House Hubbard, and it’s not even Thanksgiving yet. So it should be an interesting couple of months! Thank goodness this weekend shouldn’t be too crazy. I’m looking forward to a lot of cooking at home.

I am the kind of person will fall into a rut of ordering or making the same kind of pizza every time. Pepperoni and pineapple, in case you were wondering. Thank goodness Dave is always pushing me to try new, fun things…

…because this pizza with pear, prosciutto, gorgonzola, walnuts and balsamic reduction turned out to be AMAZING. Salty, sweet, and a little crunchy from the walnuts and crispy prosciutto – it hits all of my favorite notes.

1 pizza crust (check out my favorite recipe or buy one!)
1 cup balsamic vinegar
1 ripe pear
6-8 slices prosciutto, cut into 1 1/2 inch strips
1/4 cup gorgonzola crumbles
3/4 cup shredded mozzarella
1/2 cup chopped walnuts
salt and pepper

Preheat the oven to 425 degrees. I recommend baking this pizza on a stone. You will want to put it in the oven when both are cold, and use a pizza peel to move the pizza to the stone.

In a small saucepan, reduce the balsamic vinegar by 2/3.

Roll out the pizza dough. Drizzle the balsamic reduction over the crust, then scatter the pear, prosciutto and chopped nuts over the pizza. I recommend putting the prosciutto pieces down in a little squiggle, rather than laying them out flat. Sprinkle the gorgonzola and the mozzarella over the top.

Bake for 15-20 minutes, or until the crust is lightly browned. Salt and pepper liberally before serving.