I love the combination of sweet and savory which is why I think pears are the perfect "sweet" to this, otherwise savory, pizza. If pears are out of season, dried figs are a nice substitute. While my favorite pizzas are those cooked in a brick oven, my humble indoor oven doesn't disappoint. —Katie
1 large pizza or 6 individual pizzas
For Pizza Dough
1 1/4 cups
Olive Oil, plus some for oiling bowl
3 1/2 cups
For the Topping
Toasted Pinon Nuts
Ripe Bosc Pears, Peeled and Diced
Crumbled Goat Cheese
Grated Mozzarella Cheese
Freshly Squeezed Lemon Juice
Freshly Ground Black Pepper
In This Recipe
Make the dough:
Combine the water, yeast, honey and 3 T. olive oil in the bowl of a mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour and 1 tsp. salt. Mix on medium speed to form a soft dough; about 10 minutes. Add up to 1/2 c. more flour while mixing to keep dough from sticking to sides of bowl (the crust comes out best when the dough is sticky and not loaded down with flour so I try to use as little of the extra 1/2 c. flour as possible).
Once dough is formed, knead by hand a couple of times then put in oiled bowl and cover with kitchen towel. Let rise for about 30 minutes.
Preheat oven to 450 degrees.
Once dough has risen, take out of bowl and place on a sheet pan. Cover with damp towel and let rise for 10 more minutes. Form into a rectangle by hand or roll out with rolling pin. Place back on sheet pan for assembly.
Assemble the Pizza:
Drizzle crust with olive oil and sprinkle with salt and crushed black pepper. Scatter grated mozzarella cheese over crust. Next, add caramelized onion, pinon nuts, goat cheese, and pear to pizza.
Bake in 450 degree oven for about 30 minutes until crust is crisp and cheese has melted.
Whisk lemon juice and olive oil together to create vinaigrette. Toss arugula with vinaigrette and pile on pizza.