- recipe -

MOCHI CRUST WITH PEAR, PROSCIUTTO, AND PECAN

Traditional mochi, which is glutinous rice, creates a thick crust that is crunchy on the outside and gooey on the inside. (This preparation makes it thin and crispy.) Adding pears to a pizza may seem unusual, but the fruit’s sweetness pairs wonderfully with the salty ham. Avoid overloading the delicate mochi crust.

Mochi Crust

Makes four 6-inch pizzas

Preparation time: 40 minutes

Crust

  • 1 block (12.5-oz.) plain brown rice mochi (found in the refrigerated section of Asian markets and most natural markets)
  • 1 tbs. Italian seasoning
  • 1/2 tsp. salt (if your herb seasoning is salt-free)
  • ¼ cup warm water
  • 1 tbs. extra-virgin olive oil

Toppings

  • 2 ripe Anjou pears, cored and thinly sliced
  • 2 slices prosciutto, cut into small pieces
  • 1/2 cup crumbled blue cheese
  • ¼ cup chopped pecans or walnuts
  • 1/2 to 1 tsp. finely chopped rosemary

Preheat the oven to 450 degrees F. Make the crust: Coarsely grate the block of mochi and toss with the seasonings and the warm water. Drizzle a parchment-lined sheet pan with the olive oil. Divide the mochi mixture into four equal portions and press into 6-inch circles. Bake the crusts until lightly browned on the edges, about 10 to 12 minutes. Add the toppings and bake until the prosciutto and pecans are toasted.

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