Balsamic-Glazed Caramelized Pear & Prosciutto Pizza

In a large bowl, combine flour, salt, sugar, and paprika. Make a well in the middle. Add the yeast and a bit of warm water to the well, mixing the yeast and water.

Slowly add the remaining water to the well, mixing the flour on the sides inward. Knead dough until it becomes an elastic ball, adding more flour if necessary.

Place dough into a separate large bowl and thinly coat dough with some olive oil. Let rise for at least 2 hours. Meanwhile, prepare balsamic reduction by heating balsamic vinegar in a pan on low-medium heat until volume has reduced by half and become viscous. Prepare pears by deseeding them, halving them, slicing them, and sauteing them on medium-high heat with butter and brown sugar until lightly caramelized.

After rising, preheat oven to 450 degrees and place dough on a lightly floured surface. Cut dough in half (to make two thin pizzas). Roll out dough into a thin circle using a rolling pin.

Coat a pizza dish with a thin layer of oil and sprinkle with a bit of cornmeal. Add pizza dough to pizza dish and crimp edges to create crust.

Precook dough in oven for ~4 minutes. Remove from oven and add toppings: start with a generous layer of ricotta, then some shredded mozzarella, then pear slices and prosciutto. Sprinkle with Italian herbs.

Place back in oven for another 5-7 minutes before switching to broil mode and broiling for a few minutes until cheese has started to turn golden and toppings starting to crisp.

Finally, top with basil and a drizzle of balsamic reduction sauce.