Pear, Goat Cheese and Leek Pizza with Prosciutto

Remember when I asked you to come along with me to celebrate my cooking triumphs and laugh with me about my disasters?

Triumph: My first pizza!

Disaster: I bought the wrong ingredient!
I need to train my mind to distinguish between fennel and leek. I may type leek on my shopping list, but my mind thinks fennel and vice versa. Thus this leek pizza turned into a fennel pizza. No, I don't have to spill the beans to you, but I thought you should know. P.S. I ate it anyway. I liked it!

Here is the original recipe by the The Baking Barrister.

Pear, Goat Cheese and Leek Pizza with Prosciutto

Ingredients:
Dough for a 12-in pizza
1 medium leek, light parts only
1 ripe pear, thinly sliced
4-oz goat cheese
4 prosciutto, sliced
Olive oil
Sea salt

Directions:
Preheat oven to 450F, along with pizza stone if available. Stretch your dough into a 12-in. crust. Heat olive oil and add chopped leek. Cook until nice and browned, and then spread across crust. Don't pat off oil. Use a pastry brush to spread excess olive oil over crust. Use additional oil if necessary, and then sprinkle with a little bit of sea salt. Sprinkle pizza with half of the goat cheese and then layer with thin slices of pear. Sprinkle with the rest of the cheese, and then add the prosciutto. Bake for 12-14 minutes until browned and melted.

If it helps my case, I drove in this weather so I could prepare this recipe and post!