PEAR, GORGONZOLA, & ROSEMARY GRILLED PIZZA

Wild Rosemary Infused Olive Oil

Servings: 6 • Prep Time: 10 mins • Cook Time: 10 mins

Pizza:

1 Ball Raw Pizza Dough

3 Tbsp Wild Rosemary Infused Olive Oil — also available in 100ml, 500ml, 750ml

2 tsp Mediterranean Rosemary Rub & Seasoning

½ cup Gorgonzola Cheese, crumbled

1 Ripe Pear, thinly sliced

6 Slices Prosciutto

Garnish:

2 cups Arugula

1 Tbsp Wild Rosemary Infused Olive Oil

1 tsp Sriracha Flake Sea Salt

2 Tbsp Crispy Anjou Pear Barrel Aged Balsamic, to finish

Directions:

1. Preheat the grill to medium-high heat.

2. On a floured surface, roll the pizza dough out to about ¼" thickness.

3. Prepare all pizza toppings so they’re ready to go once the dough hits the grill.

4. Drizzle one side of the dough with 1 Tbsp Wild Rosemary Infused Olive Oil. Place oiled-side down on the hot grill. Cook for 2-3 minutes until golden brown.

5. Drizzle the uncooked side with another 1 Tbsp Wild Rosemary Infused Olive Oil. Flip the dough and immediately sprinkle with Mediterranean Rosemary Rub and an additional 1 Tbsp oil. Arrange Gorgonzola, pear slices, and prosciutto on top. Remove from the grill.

6. Toss arugula with 1 Tbsp Wild Rosemary Infused Olive Oil and Sriracha Flake Sea Salt. Arrange in the center of the pizza.

7. Finish with a drizzle of Crispy Anjou Pear Barrel Aged Balsamic. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.