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Pear, prosciutto, rocket and gorgonzola flatbread pizzas
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Sweet, crispy pears and salty, creamy gorgonzola make a fabulous partnership on top of this quick midweek pizza.
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.
Typical values per serving: