Ingredients

1 Each Fully Baked Lavash Flatbread 8 X 11 In
1 tbsp. Butter
2 oz Red Onion, Thinly Sliced
6 tbsp. Pear Jam
4 oz Mozzarella Cheese, Shredded
2 oz Prosciutto Ham Sliced
1 Each Pear, Medium Size
2 oz Arugula
2 tbsp. Balsamic Viniagrette
2 oz Gruyere Cheese, Shaved
Kosher Salt And Ground Black Pepper, To Taste

Directions

1
 Melt Butter in sauté pan. When butter foams, add onions, and sauté until caramelized, reserve.
2
 Cut Pear in half and remove core, place cut side down on a sheet pan, and roast at 325° F until just soft. Let cool then peel, and slice.
3
 Break lavash Flatbread along perforation to make 2 equal pieces.
4
 Place lavash on a pizza screen or sheet pan.
5
 Spread each half of lavash with 3 tbsps. of Pear jam.
6
 Distribute 2oz. of shredded mozzarella cheese over pear jam, and top with half of the caramelized onions.
7
 Place in 400°F oven until Cheese is melted.
8
 Remove from oven, and layer 1oz. of prosciutto slices, and slices of roasted pears on top of the cheese.
9
 Toss Arugula with Balsamic Vinaigrette and then place evenly over pizza.
10
 Finish by shaving gruyere cheese directly on top of Arugula
2 Pizzas