Restaurants›Emigration Brewing Co.›Pear & Jamon Recipe

Pear & Jamon Recipe

Inspired by Emigration Brewing Co.
Time45m
Serves2

Garlic oil, Mozzarella, Grilled Pears, Jamon Serrano, Arugula, Parmesan, Balsamic reduction

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Ingredients

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Dough & Base

Cheeses

Fruit & Greens

Cured Meat & Garnish

Seasoning & Finishing

Method

Prepare garlic oil & pears

1

Make garlic oil

In a small saucepan over low heat combine 2 tbs extra-virgin olive oil and minced garlic. Warm gently for 2–3 minutes until fragrant but not browned. Remove from heat and let infuse while you prepare other components. Strain if desired.

2

Grill pears

Preheat a grill pan or outdoor grill to medium-high. Brush pear slices lightly with a little of the garlic oil (reserve remaining garlic oil for the dough). Grill pears 2–3 minutes per side until grill marks appear and they are just tender. Remove and set aside to cool slightly.

Assemble & bake pizza

3

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. If using a home oven that won’t reach 500°F, preheat to the highest temperature (475–500°F / 245–260°C).

4

On a lightly floured surface, stretch or roll the pizza dough into a 12" (30 cm) round. Transfer to a piece of parchment or a well-floured peel.

5

Brush the dough surface evenly with the reserved garlic oil, leaving a small rim for the crust. Scatter the torn or sliced mozzarella over the dough in an even layer. Season lightly with a pinch of sea salt and freshly ground black pepper.

6

Arrange the grilled pear slices over the cheese, spacing them evenly. Sprinkle the grated Parmesan lightly over the top.

7

Slide the pizza onto the preheated stone or baking sheet and bake 8–12 minutes until the crust is golden and cheese is bubbling and slightly blistered. Oven times vary; check at 8 minutes.

Finish & serve

8

When the pizza is out of the oven, immediately drape the Jamon Serrano slices over the hot pizza so they warm and relax but do not fully crisp. Scatter the arugula over the pizza.

9

If desired, toss the arugula first with 1 tsp lemon juice, a drizzle of olive oil, and a pinch of salt to lightly dress it, then add on top of the pizza.

10

Shave or grate the remaining small amount of Parmesan over the pie, then drizzle 2 tbs balsamic reduction evenly over the pizza. Finish with a light grinding of black pepper and an extra pinch of sea salt if needed.

11

Slice and serve immediately.