Grilled Pear, Prosciutto and Brie Flatbread


Serves 4–6

2 tablespoons white balsamic vinegar
1/2 cup honey
1/2 teaspoon fresh rosemary leaves, finely chopped
1 lb fresh pizza dough
Olive oil, for brushing
Kosher salt
Ground black pepper
2 pears, cored, sliced
8 oz brie cheese, sliced
6 pieces thinly sliced prosciutto, cut into strips
2 cups baby arugula


Heat grill on high.

Place honey and vinegar in a saucepan and bring to a boil over high. Reduce heat to low and add rosemary. Simmer 2–3 minutes, then remove from heat and set aside.

Let dough sit out at room temperature for 15 minutes. Flour and flatten dough into an oblong shape, about 1/4-inch-thick. Lightly oil one side of dough and season with salt and pepper. Place dough directly on grill and cook 45 seconds to 1 minute per side.

Top with pears, brie and prosciutto and place on top rack of grill or pizza stone with lid closed until heated through. Remove from grill and top with arugula. Drizzle with infused honey. Slice and serve.