Pear and Prosciutto Pizza with Spring Green Gorgonzola and Beet Salad

Thursday: Pear and Prosciutto Pizza with Spring Green Salad of Gorgonzola, Beets, Glazed Walnuts and Citrus Vinaigrette

I was so excited for this meal, but when it came time, I was sick. I came down with a little stomach bug of some sort and didn't have the energy to go to the store...visions of crisp pizza topped with fresh produce and creamy cheese almost went out the window. Then I looked in my pantry and realized I had most of the items canned...not quite the same lure as a fresh succulent pear, but what the heck? So I forged ahead. I asked the hubby to grab pre-prepared thin pizza crust from the store and bring home some thinly sliced prosciutto from the deli (family business...yes, it is a charmed life for this tummy of mine).

The good news is that this meal tasted FANTASTIC even after I reworked the recipes and used mainly (canned) items on hand.

For the Pizza:
1 pizza crust (homemade or store bought)
1 can halved Bartlett pears, sliced into quarters
8 oz thinly sliced prosciutto
5-6 cherry tomatoes, halved
1tbsp extra virgin olive oil
4 oz gorgonzola, crumbled
4 oz provolone, sliced or broken into rough chunks
2 oz feta, crumbled
1/8th medium onion, very finely sliced
Pesto spread
red pepper flakes
sea salt, black pepper

Pre heat oven to 425 degrees (or follow directions on pizza packaging)

Prepare the crust by rubbing well with the olive oil (both for flavor and so it doesn't burn) and sprinkle lightly with dash of salt, pepper, and red pepper flakes. Spread a very thin layer of pesto leaving about 1/2 inch around the crust clear. Place the cheese randomly over the top of the pizza. Top with sliced pears, prosciutto strips, onions, and halved tomatoes. Drip VERY slightly with olive oil (so cheese doesn't burn). Place in oven for about 7 minutes, watching closely so the edges don't burn. Let cool slightly, cut, and serve! Top with fresh arugula drizzled with balsamic vinegar if you want to get a little fancy (this I did not have on hand, but wished that I had!).

For the Salad:
Hearts of Romaine or Spring Greens
1/4 can cubed beets
1/4 c glazed walnut bits
1/4 c gorgonzola, crumbled
1 small can of mandarin oranges
Newman's Own Low fat Sesame Ginger dressing
Orange juice
Ground pepper to taste

Combine all together in a large bowl (equal parts Newman's Own and orange juice), mix, and serve.