Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey. Quality local ingredients, simply, but thoughtfully prepared.
The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear & Prosciutto Naan-Pizzas either as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.
- • 2 Ontario Bartlett Pears, halved, seeds removed, sliced into 1/4” thick slices
- • 2 tablespoons butter
- • 1 sprig of fresh rosemary, cut in half
- • 1/2 red onion, thinly sliced
- • 1 tablespoon finely chopped rosemary
- • Salt & pepper
- • Olive oil, enough to cover the onions 1/2-3/4 cup
- • 4 naan, approximately 8” rounds
- • 16 slices of Brie, 2” long x 1/4” thick (200-250 g)
- • 4 slices of prosciutto
- • 1 cup baby arugula
- • Smoked honey (or your favourite honey)
- Combine the onions and the chopped rosemary in a small bowl, sprinkle with salt & pepper, then pour the olive oil over the onions stir to combine the seasoning and set aside on the counter for at least 30 minutes up to 4 hours.
- Preheat your pizza oven, grill or oven. (Pizza oven 800°F/425°C, Grill to 450°F/230°C, Oven to 425°F/220°C)
- In a skillet over medium-low heat, add the rosemary sprigs and butter. Melt the butter and bruise the rosemary with a wooden spoon to bring out the flavour. Cook for 1 minute, then add the pears in a single layer. If your skillet is small you may have to do this in 2 batches. Cook until the pears are just barely beginning to soften, 5-7 minutes flipping once. Remove pears from the skillet to a plate until you are ready to assemble the naan.
- Brush the top of each naan with a little of the oil mixture from the onions. Add 6-8 onion circles, 4 slices of Brie and 7-8 pear slices to each naan. Cook until the Brie has melted (60-90 seconds in the pizza oven, turning frequently; 6-8 minutes on the grill or in the oven. After closing the grill lid, turn the heat directly under the naan off, so that it doesn’t burn).
- When the Brie has melted remove naan and finish each with a piece of prosciutto, 1/4 cup of arugula and a drizzle of honey.
- Serve hot and enjoy!
Recipe by: Zimmy’s Nook