Pear, prosciutto, rocket and gorgonzola flatbread pizzas

Sweet, crispy pears and salty, creamy gorgonzola make a fabulous partnership on top of this quick midweek pizza.

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 2


1 tbsp olive oil, plus extra to serve

4 essential Waitrose red onions, thinly sliced

1 tbsp balsamic vinegar

2 essential Waitrose large tortilla wraps

100g gorgonzola, crumbled

1 conference pear, quartered and thinly sliced

4 slices prosciutto

2 handfuls rocket


Heat the olive oil in a large frying pan. Add the onions with a pinch of salt. Cook over a low-medium heat for 10 minutes until softened. Add the balsamic vinegar and allow to bubble for another 3-4 minutes.

Preheat the grill to high. Put the tortilla wraps on a foil-lined tray (you may need two). Scatter over the balsamic onions.

Arrange the gorgonzola and ½ the pears on top. Slide the pizzas under the grill for 2-4 minutes each, until the cheese has melted and the pears are beginning to caramelise. Top with the remaining pears, tear over the prosciutto, scatter with the rocket and serve with a drizzle of olive oil on top.