Breads & Doughs

Pear, Prosciutto, and Gorgonzola No-Knead Pizza

4.72 from 7 votes
Easily make my Pear, Prosciutto and Gorgonzola No-Knead Pizza recipe, which has a lovely sweet and salty flavor for any pizza fan.
Pear, Prosciutto, and Gorgonzola Pizza (No Knead) - Make pizzeria pizzas at home easily!

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Hi Bold Bakers!

Thankfully, pizza is in season all year round so there is no question as to when I can eat it.

I love to pear (sorry but I had to) pizza with something a little sweet, because tangy cheese compliments it so well. Using blue cheese also brings a salty flavor to balance out the sweet pear. On this no-knead pizza, I also added some prosciutto on there for the same reason — it’s all about salty-sweet with this pizza.

This pizza dough is my tried and tested pizza dough. And when I say “tested,” I mean “I-have-made-it-300-times” tested. I love it because it’s a no-knead pizza, so there’s “No Knead” (again, sorry not sorry) for a machine to work your dough. You simply mix everything up by hand and let the dough ferment overnight. During this time it develops amazing flavor and texture.

Tools For Making Pizza

Now, I’m no stranger to pizza making. It is my favorite thing to bake. I do it so often I have to have good equipment to yield the best results. I usually cover my doughs with cling wrap and a towel, but in my old age I’m trying to go greener and reusable so I got a Now Design Bake Shop Dough Riser to cover my doughs, but you can choose from many on Amazon. Your doughs will rise happily under these cover until you are ready to use them, and you can reuse them to your heart’s content.

[ Try this recipe with my 15-Minute Pizza Dough, too! ]

I was also in need of an oil bottle as free pouring from the bottle hasn’t always been successful for me. I have this lovely Tag Bubble Glass Oil Bottle to drizzle olive oil over your pizza to give it a golden brown color.

When it comes to pizza making, we are generally always aiming for the same goal… a crispy crust! How do we achieve this? A hot oven and a base that retains heat. I love this Picnic Time Margarita Pizza set because you top your pizza on it and then place this straight into the oven. It very smart as it’s its own serving platter, so you get two for one.

Baking your pizza in an extra hot oven, you also need good quality oven gloves. I like these Now Design Flamegaurd Mitts because they are incredibly heat resistant.

Pear, prosciutto, and gorgonzola pizza, baked off and ready to eat.

What Toppings are Best on Pizza?

Seasonality is really important when it comes to cooking, so you should use what mother nature has on offer at that period — and when I created this recipe, it was loads of pears. I’ve learned from experimenting that the correct pairing of sweet and savory can be just bliss in your mouth. For this no-knead pizza, it’s sweet pears, salty blue cheese, and of course, the sprinkle of prosciutto doesn’t hurt.

Why do Pears and Blue Cheese Work so well Together?

Great question! Glad you asked. With blue cheese being both salty and creamy it is just the perfect serving partner for sweet fruit — like pears. We combine these two ingredients on a cheese board or with charcuterie platters, so why not bring them together on a delicious blank canvas like a homemade no-knead pizza?

How do I Re-heat Pizza?

To re-heat pizza place it on a tray and cover in foil. Place in a warned oven at 300°F (150°C) for roughly 12-15 minutes. This will crisp the base and warm the pizza through without drying it out because the foil will create moisture.

Top-Down view of an easy pizza recipe, with a no-knead dough, pears, gorgonzola (blue cheese), and prosciutto.

Pear, Prosciutto, and Gorgonzola No-Knead Pizza Recipe

4.72 from 7 votes
Easily make my Pear, Prosciutto and Gorgonzola No-Knead Pizza recipe, which has a lovely sweet and salty flavor for any pizza fan.
Author: Gemma Stafford
Servings: 2 people
Easily make my Pear, Prosciutto and Gorgonzola No-Knead Pizza recipe, which has a lovely sweet and salty flavor for any pizza fan.
Author: Gemma Stafford
Servings: 2 people


  • cups (18oz/ 525g) all-purpose flour
  • 2 teaspoons salt
  • ¼ teaspoon instant dried yeast
  • 1⅓ cups (12floz/ 300g) water (at blood temperature)
  • 3 slices prosciutto
  • 1 pear , sliced
  • 1 cup (4oz/120g) gorgonzola, crumbled
  • 1 cup (4oz/120g) cheddar cheese, grated


  • In a large bowl add in the flour, salt, and yeast. Do not add the yeast and salt directly on each other as this can deactivate the yeast.
  • Mix all of your dry ingredients together well.
  • Pour the majority of the blood-temperature water in and stir with a wooden spoon until your dough comes together and forms a ball. Mix it until all of the flour is incorporated into the dough and is hydrated. Note: You don't want a soggy, very wet dough. You may or may not need all of your water so don't worry If your dough requires a different amount.
  • With a spatula scrape the dough down the sides of the bowl and cover tightly keeping air off it.
  • Allow the dough to sit at room temperature and ferment for about 12-18 hours. Note: After the 18 hours if you are not planning on baking off the dough you can refrigerate the dough. The dough can be kept in the fridge for up to 3 days at this stage and baked off at any time. While in the fridge the flavor will deepen over that time, developing sourdough characteristics.
  • The next day the dough will have more than doubled in size with lots of the bubbles on top. Also, it will smell boozy and fermented. This is exactly what you want.
  • Dust your hands and the surface of the dough with a little flour, just enough to prevent it from sticking to your hands. Gently turn out the dough onto a floured surface.
  • Cut the dough into 4 pieces and using extra flour to handle if needed
  • Lightly knead each portion of dough just to form a ball. Allow resting on a floured board covered for 20 minutes. Your pizza dough is ready to use!
  • On a flat baking tray or pizza peel, dust it with flour or fine semolina. With floured hands gently stretch your pizza dough to 10 inches. You can also use a rolling pin to stretch it out. If you find the dough is springing back and is hard to stretch then let it rest for 10 minutes on the board.
  • Once you have gotten your desired thickness, add your cheeses, prosciutto, and pear. Drizzle over some olive oil before putting it into the oven. Important note: Less is more. You don’t want to add too many heavy topping on your pizza otherwise you won’t be able to slide it off the baking tray onto the cast iron tray.
  • Bake at 450°F (225°C) for roughly 8-10 minutes or until the base is crisp and golden brown
  • Any dough that does not get used can be refrigerated for up to 3 days.
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3 years ago

Hi what his purpose flour please.

4 years ago

Is blood temperature the same as in room temperature?

4 years ago

Put these toppings along with some chopped fresh tomatoe and it was absolutely delicious. I used a thin crust that I already had.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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