Jamon Serrano, Chorizo, Roasted Pears, Goat Cheese and Arugula Flatbread Pizza

Jamon Serrano, Chorizo, Roasted Pears, Goat Cheese and Arugula Flatbread Pizza

Over the weekend I was at Trader Joes and purchased their three pack of Spanish deli meat which included Jamon Serrano ham and Cantimpalo Chorizo. If you have never had either these are two delicious pork products that are an absolute pleasure to eat on their own so adding them to a flatbread pizza would make them even better. Jamon Serrano is similar to prosciutto with a slightly milder bacon and salty taste, so if you can only find prosciutto it will do perfectly. Cantimpalo Choriz is a one of a kind and not to be confused with Mexican-style Chorizo, which is not dry cured.

I had a pizza recently with prosciutto and roasted pears so I wanted to do something similar but expand upon this. I used a goat cheese infused with garlic, oregano and marjoram as the cheese to enhance the flavor profile and arugula, parmigiano reggiano and scallions (not photographed) on top to add depth and brightness to the final pizza. All of this baked on a flatbread/cracker style pizza crust.

Quality meats, cheeses and toppings are what makes a pizza. Choosing those toppings that work together in perfect harmony is key but not something you have to be a Michelin stared chef to create. The trick for creating healthy pizza that is fresh and tasty while still keeping that succulent flavor we know as pizza and not becoming dry is to not overdo any of the ingredients and always use a nice drizzle of olive oil some where.Yes olive oil is a fat but aside from the added calories it is a very good fat to consume and is also one of the few that is anti inflammatory. It is truly delicious as well.


Flatbread Pizza Dough Recipe



2-3 oz of Goat cheese, infused with garlic, oregano and marjoram
Drizzle of Olive oil
1 bartlett pear, cut in thick slices tossed in a light mixture of lemon juice and sugar then roasted
3 slices of Jamon Serrano (or Prosciutto)
1 oz Cantimpalo Chorizo, thin sliced
Parmigiano Reggiano, shredded
Scallions, 1″ pieces (not pictured)

With a knife spread the goat cheese over the partially baked crust, add drizzle of olive oil, evenly space out the slices of pear then Jamon Serrano, and Cantimpalo Chorizo and bake on baking stone at 450°F until color starts to appear more on the edges but don’t let anything burn, about 5 minutes or less.

Remove and add a handful of arugula and put back in the oven for 15-30 seconds. Not enough to wilt the arugula but just to warm it so it gently lays down. Top with shredded parmigiano reggiano cheese and scallions. Cut with a knife and enjoy.

I served this with a simple arugula, raisin and pink lady apple salad. Toss the apple slices with a bit of lemon juice (keeps them from turning brown), add arugula and raisins and toss with Italian dressing and black pepper.


  • Bill A

    Awesome pizza, looks delicious! Look forward to making it soon, thanks for the recipe.

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