This recipe is definitely one for those that like a bit of decadence in their life, and are not shy to top their pizza with some rich, salty and vibrant flavours that with pack a punch to the palate!
Sweet caramelised onion is topped with crisp pear, and draped with salty prosciutto, before being scattered with buttery blue cheese and walnuts. Once grilled to bubbling perfection, a handful of rocket is added to give an earthy freshness to this indulgent pizza!
Prepare grill for high heat indirect grilling. 300C
Place pizza stone in grill, and heat stone for a minimum 20 minutes.
If using fresh pizza dough, roll or stretch in to a circle slightly smaller than the size of the weber GBS pizza stone.
Spread pizza based with caramelised onion relish, then sprinkle with grated mozzarella
Place sliced pear over pizza, then scatter prosciutto strips roughly over the top.
Scatter crumbled blue cheese and chopped walnuts over the top.
Place pizza on cooking stone, close lid and cook for 10 minutes or until the pizza base is crispy and cooked through.
Scatter the cooked pizza with fresh rocked, and serve.
What do you need?
Recommended Tools
What do you need?
Recommended Tools
Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.
