Mochi Pizza Crust With Pear, Prosciutto, and Pecan

Gluten-Free

Sugar-Free

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.

By Betsy Nelson | Experience Life

Makes
Prep Time
Cook Time

Ingredients
Directions

Ingredients

Directions

Nutritional information

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

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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