Sheet Pan

Savory PearĀ Flatbread

September 13, 2011
5 Ratings
  • Serves 1 Large Pizza or 6 Individual Pizzas
Author Notes

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

What You'll Need
  • For Pizza Dough
  • 1 1/4 cups Warm Water
  • 2 packets Yeast
  • 3 tablespoons Olive Oil, plus some for oiling bowl
  • 1 teaspoon Honey
  • 3 1/2 cups Flour
  • 1 teaspoon Salt
  • For the Topping
  • Olive Oil
  • 1 Caramelized Onion
  • 1/4 cup Toasted Pinon Nuts
  • 2 Ripe Bosc Pears, Peeled and Diced
  • 1/2 cup Crumbled Goat Cheese
  • 1 cup Grated Mozzarella Cheese
  • 8 ounces Baby Arugula
  • 1/4 cup Freshly Squeezed Lemon Juice
  • 1/2 cup olive oil
  • Sea Salt
  • Freshly Ground Black Pepper
  1. 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.
  2. Preheat oven to 450 degrees.
  3. 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.
  4. 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.
  5. Bake in 450 degree oven for about 30 minutes until crust is crisp and cheese has melted.
  6. Whisk lemon juice and olive oil together to create vinaigrette. Toss arugula with vinaigrette and pile on pizza.

See what other Food52ers are saying.

  • pauljoseph
  • aargersi
  • Katie

3 Reviews

pauljoseph April 26, 2012
very good recipe
aargersi September 13, 2011
YUM on this! Perfect fall pizza (pie) !!!
Katie May 24, 2012
Thank you!