Spinach Pear Prosciutto Pizza with Honey and Walnuts might be a mouthful to describe but it’s worth it!
This year began some different holiday traditions. We normally spend Thanksgiving and Christmas on a rotating basis between my family and Bryan’s. However, this year Bryan had to be on call for Christmas which meant no traveling to the suburbs and definitely no traveling to Minnesota, so his parents came down to celebrate Christmas with us. It started fun conversations of what Christmas would really look like in our house as we move forward and establish our own family traditions.
After this year, I think homemade pizzas on Christmas Eve is going to become a new tradition for us when we are at home. We love Stonefire flatbreads, which means pizza making really is easy. I make anything needed ahead of time (mainly cook the chicken or any other meat ahead of time) and then just pull it all out of the fridge or pantry and layer on. I made four different pizzas in about 15 minutes of time. The winner for the night? I definitely say this Spinach Pear Prosciutto Pizza with Honey and Walnuts.
When I told a couple people about this pizza, they made a face when I said the world “pear”. If pineapple has become a staple on pizza, why shouldn’t pear? The combination of flavors pairs so well together (pun intended). While I love my Buffalo Chicken Flatbread and my BBQ Chicken Flatbread, this one feels more special. A bit more of an artisanal pizza recipe.
- Stonefire flatbread
- Olive Oil
- Sliced Prosciutto
- 1 Pear, thinly sliced
- Fresh Spinach, roughly sliced
- Chopped Walnuts, to taste,
- Honey to drizzle
- Put a thin layer of olive oil over the whole flatbread.
- Top with mozzarella, then spinach, prosciutto, sliced pears, and walnuts.
- Top with just a little sprinkle more of mozzarella and a drizzle of honey.
- Bake at 425 for 12-15 minutes.
My best suggestion for making a good flatbread pizza is to use a Crisper Pan. Crisper Pans have little holes in the bottom of the pan that allows for better air circulation which then leads to the flatbread getting nice and crispy. I’ve cooked these on both parchment/a cookie sheet and the crisper pan, and it makes a huge difference! We also use it for frozen foods like fries or chicken tenders. I currently only have the round version so upgrading to a Crisper Baking Sheet is definitely on my must buy list.