A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. Prepare the topping while the Dutch baby rests. The honey-butter pistachios will harden when cool, which is why we prepare them just before serving. We like the crisp, delicate sweetness of a Bosc pear here, but a Bartlett can be used instead. Arugula can be substituted for frisée. This is best eaten with a knife and fork.

FOR THE DUTCH BABY: Whisk flour, sugar, and salt together in large bowl. Whisk milk and eggs together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.

Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes. Gently transfer Dutch baby to cutting board. Let cool for at least 5 minutes. (Dutch baby will deflate.)

FOR THE TOPPING: while Dutch baby rests, combine lemon juice and ¼ teaspoon salt in bowl. Whisking constantly, slowly drizzle in oil. Add frisée and toss well to coat; set aside.

Arrange prosciutto evenly on top of Dutch baby. Arrange pear on top of prosciutto. Mound frisée in center of Dutch baby. Sprinkle with goat cheese.

Heat butter, honey, cayenne, and remaining ¼ teaspoon salt in small skillet over medium-high heat. When butter is melted, add pistachios and cook, stirring frequently, until nuts are lightly browned, 1 to 2 minutes. Immediately spoon pistachios and any extra honey-butter mixture in skillet over Dutch baby. Cut into wedges and serve.

For a Lush, Custardy Dutch Baby, Start in a Cold Oven