Caramelized Onion & Pear Pizza

Caramelized Onion & Pear Pizza
Take your homemade pizza to the next level with sweet caramelized onions, crispy prosciutto, and fresh, creamy mozzarella! The combination of sweet, salty, and savory has left us absolutely speechless. We are not asking you, we are begging you to try this recipe out for yourself and your family!  Recipe By Taylor MacDougall

Products used: Holiday Favorites Trio, Cranberry Pear Balsamic Vinegar, French Provençal Sea Salt, Mushroom & Sage Olive Oil


1 lb Pizza Dough
3 ½ Tbsp SOOC Wild Mushroom & Sage Olive Oil
2 cups Spinach, loosely packed
½ tsp SOOC French Provençal Sea Salt
½ tsp Black Pepper
1 large Vidalia Onion, sliced thin
2 Tbsp SOOC Cranberry Pear Balsamic Vinegar
⅓ cup Ricotta Cheese
1 tsp Garlic, minced
2 Tbsp Semolina Flour
4 oz fresh Mozzarella, cubed
½ Pear, sliced thin
2 slices Prosciutto, torn into smaller pieces
½ tsp Red Pepper Flakes (optional)


With your pizza stone inside, preheat your oven to 425℉. Remove the stone when the oven is ready. Remove your pizza dough from its packaging, and set on a plate to let rise (this could take up to 30 minutes).

In a large pan on the stove over medium high heat, heat 1 Tbsp Wild Mushroom & Sage Olive Oil. Add the spinach and saute until wilted, about 3 minutes. Season with ⅛ tsp French Provençal Sea Salt and ⅛ tsp black pepper. Set aside on a plate lined with a paper towel.

Heat another 1 Tbsp Wild Mushroom & Sage Olive Oil and add the sliced onions. Reduce heat to medium, and saute for 10 minutes, stirring occasionally. Season with ⅛ tsp French Provençal Sea Salt and ⅛ tsp black pepper, and continue to saute for another 10 minutes

Add the Cranberry Pear Balsamic to the pan with the onions. Continue to saute for an additional 5 minutes, until the onions have caramelized. Season with another ⅛ tsp French Provençal Sea Salt and ⅛ tsp black pepper. Remove from heat and set aside in a small bowl.

In a medium bowl, combine the ricotta cheese, spinach, remaining French Provençal Sea Salt, remaining black pepper, minced garlic, and ½ Tbsp Mushroom & Sage Olive Oil. Fold together and set aside.

Gently roll out your pizza dough into a 12” round on a large, lightly floured (use semolina) surface. Carefully transfer the dough to your heated pizza stone. Brush the dough with 1 Tbsp of Mushroom & Sage Olive Oil.

Using a large spoon, spread the ricotta and spinach mixture evenly on top of the dough. Top with the mozzarella, pears, and prosciutto. Sprinkle the red pepper flakes on top, if using.

Bake in the oven for 12-15 minutes, until the crust is golden brown and you can easily slide a spatula under the crust. Remove from the oven and let the pizza sit for at least 5 minutes before cutting and serving. Enjoy!