Johann Christian Berndt was a German copper engraver who worked in Frankfurt in the late-18th and early-19th century. He contributed to the botanical book Vollständige pomologie (Complete Pomology) by Johann Ludwig Christ. Pomology refers to the study and classification of fruit (the word poma from the Latin root meaning tree fruit). Pomologic writings date back to the 18th century but it was not until the 19th century that a real interest in breeding new varieties and producing richly illustrated books developed. The plate of pear illustrations by Berndt depicts 15 different varieties of fruit with one revealing a cross section and exposing the pitt. The variations between each fruit are meticulously detailed and demonstrate the way in which the botanical art of this period was an aesthetic climax – the scientific and artistic enthusiasm evident in natura sospensa paintings from the Renaissance manifested in the botanical books of the 19th century.
Pear, Goat Cheese & Prosciutto Pizza
2 red onions, thinly sliced
2 TB olive oil
black pepper
sea salt
1/2 tsp thyme
1 1/2 TB balsamic vinegar
lemon-rosemary pizza crust, divided into three balls
goat cheese
pear, thinly sliced
prosciutto, torn into small pieces
Slice the onions and place in a small pot with the oil, salt, pepper, and thyme. Sweat the onions until they are soft and add the balsamic vinegar. Cook on a very low heat with the lid on the pot for 30 minutes.
Roll out the pizza dough and top first with the onion and thin slices of pear. Add half of the goat cheese and bake until toasted, about 20 minutes. Remove from oven and top with remaining goat cheese and torn pieces of prosciutto.
Lemon-Rosemary Pizza Crust
2 cups flour
1/4 tsp salt
1 tsp yeast
1/2 tsp sugar
1 TB olive oil
3/4 cup + 1TB warm water
1 tsp lemon zest
1 tsp rosemary
Pour all of the dry ingredients onto a large countertop. Make a small well in the center of the dry ingredients and add the olive oil and warm water. Begin incorporating the dry ingredients into the wet and continue handling and kneading the dough until it is quite elastic. Cover with a towel and let sit for 1 hour.
Punch out the air from the dough and separate into three portions. Roll out on a floured surface with a floured pin and place on an oiled baking sheet. Top with ingredients and bake in a 350°F/180°C oven for about 20 minutes until golden and toasted. Slice and serve.
20 comments
Kitchen Butterfly says:
Jan 22, 2010
I love the unique food/art combo! And you always have inspiration :-). This pizza must have been supreme!!!!!!!!!!!!!!! How delish!
Amanda@Brilliant Sulk says:
Jan 22, 2010
I really love the idea of rosemary lemon pizza crust. I actually have pizza on the menu for tonight (funny how my kids don’t eat pizza though) It’ll be their loss!
Love the site redesign…
Belle@OohLook says:
Jan 22, 2010
Oh gosh, you read my mind – Friday is pizza night at my place, so I’m going to give this a go tonight.
Aimee says:
Jan 22, 2010
I keep emphasizing, please make sure you pursue a publisher. I would pay so much money for this cookbook. You are brilliant.
Julie says:
Jan 22, 2010
Another lovely post Megan. Did you know your great-great grandparents spelled their last name like the artist – Berndt. They later changed it to Burns.
Joanne says:
Jan 22, 2010
I’ve never heard of this painter before but if he inspired this rosemary lemon pizza crust then I’m sure I would like him. What an original idea!
The site looks awesome.
Heavenly Housewife says:
Jan 22, 2010
That pizza looks absolutely lovely.Another work of art :). Have a wonderful weekend daaaaaahling.
*kisses* HH
hungry dog says:
Jan 23, 2010
Fabulous combination. True, I will eat prosciutto with just about everything, but it is especially good with sweet pears and tang goat cheese. Lovely!
justcooknyc says:
Jan 23, 2010
i like the sound of that pizza
erin says:
Jan 23, 2010
I love the botanical illustration! And lemon-rosemary pizza crust sounds so fancy! I’ll have to try it. :-)
sheena says:
Jan 23, 2010
anything with goat cheese and I’m there……this looks perfect!!
love your blog:)
deana says:
Jan 24, 2010
The illustration is great… but the pizza… true to your title… art! really gorgeous recipe and photo.
Pear, Goat Cheese & Prosciutto Pizza – Feasting on Art | Happy Happy Joy Joy says:
Jan 24, 2010
[…] Berndt’s Pear, Goat Cheese & Prosciutto Pizza »Feasting on Art. […]
liz@zested says:
Jan 24, 2010
I’m a huge fan of sweet/savory pizzas, and I love the idea of a lemon-rosemary crust! Fantastic illustration as well – I love that you’re branching out into all different kinds of art that I’d never normally run across.
shaz says:
Jan 26, 2010
Fabulous combination on this stunning looking pizza. I love botanical illustrations!
Lauren says:
Jan 27, 2010
Okay, that is so cool! I love the flavour combination and how you meshed the art with the food (which you always do so beautifully!).
Sophie says:
Jan 27, 2010
A lovely & apart combination of the pears & red onions!!!
MMMMM,…a lovely pizza & grand pizza crust!!
Jeanne @ Cooksister! says:
Feb 10, 2010
Oh, I am in love with this recipe! What a sonderful flavour combination – I adore salty meat and sweet fruit together. And what an inspired crust!
Cherie Block says:
Mar 7, 2010
I love the botanical drawing of pears by Johann Christian Bernard, and would like to add it to my collection of botanical art, but have been unsuccessful in finding it. Could you kindly refer me to the right source so that I can purchase a copy of it? Thank you very much.
ziegen kaufen says:
Apr 2, 2010
I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?