Pear and Prosciutto Pizza Recipe

Hold the pepperoni (yes, we said it)! Prosciutto is much leaner and provides the same meaty satisfaction without the added grease. This whole-wheat pizza also trades mozzarella for goat cheese, so you still get creamy goodness but with 11 percent fewer calories. Pear and arugula give the pie a flavor punch — and some serious health benefits, including iron, phytonutrients, and vitamins A, C and K.

Pear Prosciutto Pizza

Photo by Perry Santanachote

Serves 8

Prep time: 8 minutes
Cook time: 12 minutes

The Skinny

Per slice:

  • 198 cal
  • 4.5 g fat (3 g sat)
  • 28 g carbs
  • 495 mg sodium
  • 5 g fiber
  • 11 g protein


1 pound whole-wheat pizza dough
1 tablespoon olive oil
4 ounces low-fat crumbled goat cheese
3 cups fresh arugula
2 teaspoons chopped fresh thyme
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
3 ounces very thinly sliced prosciutto
1 ripe Bartlett pear, cored and thinly sliced


  1. Preheat oven to 450° F.
  2. Roll dough into a 14-inch circle on a floured surface. Transfer to a baking sheet or pizza stone. Brush dough evenly with oil and sprinkle evenly with cheese. Bake for 12 minutes or until crust is crisp and golden.
  3. In the meantime, toss arugula with thyme, lemon juice and black pepper.
  4. Arrange prosciutto, pears and salad over the crust. Cut into 8 slices and serve.