Pizza Bianca

• La Bella Romana prepared crust

• 2-3 ripe but firm Bartlett pears

• 2 tablespoons olive oil, plus more for brushing

• Salt, pepper, granulated garlic to taste

• 2-3 Caputo ovolini sliced

• 10 slices thinly sliced prosciutto

• 1/2 cup grated Parmigiano-Reggiano cheese for garnish (optional)

• 1-2 tablespoons balsamic glaze

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Grill the Pears:

• Wash and core the pears, then slice them into 1/4-inch thick slices

• Toss in olive oil, salt, pepper, and red pepper flakes (optional)

• Grill the pear slices for 2-3 minutes per side, until grill marks appear and the pears are slightly softened but not mushy. Set aside.

Assemble the Pizza:

• Preheat your oven to 450°F

• Put the crust on a parchment-lined baking sheet

• Brush the dough with a thin layer of olive oil

• Season with salt, pepper, and granulated garlic

• Distribute the torn fresh mozzarella evenly over the dough.

• Arrange the grilled pear slices on top of the mozzarella.

Bake the Pizza:

• Bake for around minutes or until the crust is golden brown and the cheese is melted and bubbly (remember this dough is par baked already!)

Finish and Serve:

• Once the pizza is out of the oven, arrange the slices of prosciutto over the hot pizza. The heat from the pizza will slightly warm the prosciutto.

• Drizzle with balsamic glaze and finish with a bit of parmesan

• Slice and serve

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