Roman Style Pizza with Pear, Prosciutto, and Goat Cheese August 12, 2013 by Jill Foucre Leave a Comment Roman Style Pizza with Pear, Prosciutto, and Goat Cheese 2013-08-12 21:34:21 Print Ingredients 1 ½ t. Rapid rise yeast ½ Cup Warm water (105-110) 1 teaspoon Sugar 1 Tablespoon Olive Oil 1 ½ teaspoon Whole wheat flour 1/2 teaspoon Table salt 1 Cup Bread flour 4 Tablespoons Olive oil 3 Cloves garlic ¼ teaspoon Crushed red pepper flakes 2 Firm-ripe pears, diced 1/4th Large red onion, thinly sliced 4 Slices prosciutto, cut in half lengthwise 6 oz. Grated Fontina cheese 6-8 oz. Crumbed goat cheese 2 Cups Baby arugula leaves Juice of ½ lemon 1 Tablespoon Olive oil Salt to taste Instructions Pour the yeast into the work bowl of a food processor or stand up mixer. Add half the water and a pinch of the sugar, and whisk. Let stand 5 minutes to proof the yeast. When the mixture looks foamy, add the remaining water, sugar, oil, wheat flour and salt, stirring to blend. Whisk in half the flour, then stir in the remaining flour. Process the dough (or blend with dough hook) for 1 minute, or until the dough begins to clear the sides of the work bowl, adding more flour as needed. Remove the dough, knead a few more times, then place in an oiled bowl and let rise, covered for one hour. Punch dough down, cut into quarters and let rise again. Roll each dough piece into a 6” round and stack between sheets of parchment or waxed paper. Refrigerate until ready to use. Meanwhile, bring the olive oil to a slow simmer in a saucepan and add the garlic and crushed red pepper flake. Immediately remove from heat and let cool to room temperature. Have all the topping ingredients prepped and ready to go. Combine the lemon juice and olive oil in a small bowl. Season with salt and pepper to taste. Add the arugula and toss to coat. Preheat a grill or grill pan over medium-high heat. Add the dough rounds and grill until marked and golden, about 4 minutes. Turn and brush with the garlic-olive oil. Strew each round with some of the diced pears, sliced onion, prosciutto slices and the cheeses. Close the grill or cover the grill pan with a large pan. Cook 3 minutes longer, or until the cheese begins to soften and the pizza is crispy. Remove the pizzas from the grill and top each with a handful of the dressed arugula. Serve the pizzas whole and cut at tableside into fourths. Notes Romans make ultra thin, crispy pizzas with unique, seasonal toppings. This version celebrates the flavors of autumn. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/