This Pear, Prosciutto, and Gorgonzola No-Knead Pizza is a masterpiece of sweet, salty, and tangy flavors in every bite. Juicy pear slices mingle with rich, creamy Gorgonzola, while delicate prosciutto adds a savory depth that’s simply irresistible. The crust, effortlessly crisp and chewy, comes together with minimal effort, making it perfect for a cozy night in or an impressive dinner party centerpiece. Ready in just over an hour, it’s a fuss-free way to enjoy gourmet pizza at home.
Each slice offers a delightful contrast of textures—soft pears, velvety cheese, and the slight crunch of golden crust. The combination of flavors is both sophisticated and comforting, making it a dish that feels special yet approachable. Whether you’re a pizza enthusiast or just looking for something new, this recipe promises to be a crowd-pleaser. With its balance of elegance and ease, it’s a meal that will leave everyone asking for seconds.
Ingredients for Pear, Prosciutto, and Gorgonzola No-Knead Pizza
- 3½ cups (18oz/ 525g) all-purpose flour
- 2 teaspoons salt
- ¼ teaspoon instant dried yeast
- 1⅓ cups (12floz/ 300g) water (at blood temperature, about 98°F/37°C)
- 3 slices prosciutto
- 1 pear, thinly sliced
- 1 cup (4oz/120g) gorgonzola, crumbled
- 1 cup (4oz/120g) cheddar cheese, grated
- Olive oil (for drizzling)
- Flour or fine semolina (for dusting)
Step-by-Step Instructions
- Prepare the dough: In a large bowl, combine the flour, salt, and yeast. (Tip: Avoid placing the yeast and salt directly on each other, as this can deactivate the yeast.) Mix the dry ingredients well.
- Add water: Pour in most of the blood-temperature water and stir with a wooden spoon until the dough forms a ball and all the flour is hydrated. (Note: You may not need all the water. The dough should not be soggy.)
- Ferment the dough: Scrape down the sides of the bowl with a spatula, cover tightly, and let the dough ferment at room temperature for 12-18 hours. (Tip: If not baking immediately, refrigerate the dough for up to 3 days. The flavor will deepen over time.)
- Shape the dough: After fermentation, dust your hands and a surface with flour. Gently turn out the dough and divide it into 4 pieces. Lightly knead each piece into a ball and let rest on a floured board, covered, for 20 minutes.
- Stretch the dough: Dust a baking tray or pizza peel with flour or semolina. Gently stretch each dough ball to 10 inches. (Tip: If the dough springs back, let it rest for 10 minutes before continuing.)
- Add toppings: Sprinkle the stretched dough with gorgonzola, cheddar cheese, prosciutto, and pear slices. Drizzle lightly with olive oil. (Note: Avoid overloading the pizza to make it easier to transfer.)
- Bake: Preheat the oven to 450°F (225°C). Bake the pizza for 8-10 minutes, or until the base is crisp and golden brown.
- Serve: Slice and enjoy immediately. (Tip: Any unused dough can be refrigerated for up to 3 days.)
Perfect Pairings: Sauce and Topping Ideas
While this pizza shines with its classic combination of pear, prosciutto, and Gorgonzola, feel free to experiment! A drizzle of balsamic glaze adds a sweet-tart contrast, or try a smear of fig jam for a luxurious twist. For a fresh finish, top with a handful of arugula after baking.
Serve It Right: Presentation and Pairings
Slice this pizza into wedges and serve it as a show-stopping appetizer or a light main course. Pair it with a crisp white wine like Pinot Grigio or a refreshing sparkling water with a slice of lemon. For a complete meal, add a simple mixed greens salad with a tangy vinaigrette.
Storage and Reheating Tips
Leftover pizza? Store it in an airtight container in the fridge for up to 2 days. To reheat, place it on a baking sheet in a preheated 350°F (175°C) oven for 5-7 minutes until warm and crispy. Avoid the microwave to keep the crust from getting soggy!
Time-Saving Tricks for Busy Cooks
Short on time? Prepare the dough ahead of time and refrigerate it for up to 3 days. When ready to bake, let it sit at room temperature for 30 minutes before shaping. Alternatively, use store-bought pizza dough for a quicker version without sacrificing flavor.
Equipment Essentials for Pizza Success
For the best results, use a pizza stone or cast iron skillet to achieve a crispy crust. A pizza peel dusted with semolina makes transferring the pizza to the oven a breeze. Don’t forget a sharp knife for slicing the pear and prosciutto thinly!
Pear, Prosciutto, and Gorgonzola No-Knead Pizza
Ingredients
Dough Ingredients
- 3½ cups all-purpose flour
- 2 teaspoons salt
- ¼ teaspoon instant dried yeast
- 1⅓ cups water at blood temperature
Toppings
- 3 slices prosciutto
- 1 pear sliced
- 1 cup gorgonzola crumbled
- 1 cup cheddar cheese grated
Instructions
- In a large bowl add in the flour, salt, and yeast. Do not add the yeast and salt directly on each other as this can deactivate the yeast.
- Mix all of your dry ingredients together well.
- Pour the majority of the blood-temperature water in and stir with a wooden spoon until your dough comes together and forms a ball. Mix it until all of the flour is incorporated into the dough and is hydrated. Note: You don’t want a soggy, very wet dough. You may or may not need all of your water so don’t worry If your dough requires a different amount.
- With a spatula scrape the dough down the sides of the bowl and cover tightly keeping air off it. Allow the dough to sit at room temperature and ferment for about 12-18 hours. Note: After the 18 hours if you are not planning on baking off the dough you can refrigerate the dough. The dough can be kept in the fridge for up to 3 days at this stage and baked off at any time. While in the fridge the flavor will deepen over that time, developing sourdough characteristics.
- The next day the dough will have more than doubled in size with lots of the bubbles on top. Also, it will smell boozy and fermented. This is exactly what you want.
- Dust your hands and the surface of the dough with a little flour, just enough to prevent it from sticking to your hands. Gently turn out the dough onto a floured surface. Cut the dough into 4 pieces and using extra flour to handle if needed.
- Lightly knead each portion of dough just to form a ball. Allow resting on a floured board covered for 20 minutes. Your pizza dough is ready to use!
- On a flat baking tray or pizza peel, dust it with flour or fine semolina. With floured hands gently stretch your pizza dough to 10 inches. You can also use a rolling pin to stretch it out. If you find the dough is springing back and is hard to stretch then let it rest for 10 minutes on the board.
- Once you have gotten your desired thickness, add your cheeses, prosciutto, and pear. Drizzle over some olive oil before putting it into the oven. Important note: Less is more. You don’t want to add too many heavy topping on your pizza otherwise you won’t be able to slide it off the baking tray onto the cast iron tray.
- Bake at 450°F (225°C) for roughly 8-10 minutes or until the base is crisp and golden brown.
- Any dough that does not get used can be refrigerated for up to 3 days.
