Mochi Pizza Crust With Pear, Prosciutto, and Pecan

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)
• 1/4 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
• 1/4 cup chopped pecans or walnuts
• 1/2 to 1 tsp. finely chopped rosemary

Directions

1. Preheat the oven to 450 degrees F.
2. 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.
3. Divide the mochi mixture into four equal portions and press into 6-inch circles.
4. Bake the crusts until lightly browned on the edges, about 10 to 12 minutes.
5. Add the toppings and bake until the prosciutto and pecans are toasted.