Pear-fect Prosciutto and Raisin Flatbreads

  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 10 minutes


5teaspoons extra-virgin olive oil, divided
4 pocketless pita breads
1/4cup balsamic vinegar
1tablespoon honey
1cup chopped peeled and cored firm pear
1/2cup chopped red onion
2ounces chopped paper thin prosciutto
1teaspoon minced garlic
1/2teaspoon allspice
1/2cup California golden raisins
1/2cup crumbled Gorgonzola or Blue Cheese


  1. Set oven rack about 6 to 8 inches from boiler’s heat source. Preheat broiler to high.
  2. Brush both sides of  pitas with 3 teaspoons olive oil. Place pitas on a large baking sheet and lightly toast each side under broiler.
  3. Combine balsamic vinegar and honey in a small saucepan. Cook over  medium-high heat until reduced and syrupy thick. Keep warm.
  4. Heat remaining oil in a large nonstick skillet  over medium-high heat. Add pears and onions and saute 5 minutes. Add prosciutto, garlic and allspice; saute 1 minute more. Stir in raisins.
  5. Spoon pear mixture on top of pitas, sprinkle with cheese and place under broiler until cheese is melted, about 2 minutes. Drizzle warmed balsamic vinegar mixture over each.