Pear and Gorgonzola Pizzas
I call for long pepper below, and while you can substitute regular black pepper, this is worth seeking out; I found it in the bulk aisle at Whole Foods. It adds a perfumed complexity to any dish and marries well with the savory sweetness of this pizza. It can be ground in a spice grinder.
1 package Cup4Cup Pizza Crust Mix
3-4 bosc pears, washed and thinly sliced
Long pepper, ground
Honey, regular or truffle
Walnuts, toasted and chopped
Preheat oven to 500 degrees F. If using a pizza stone, place on bottom rack of oven.
Make Cup4Cup dough mix according to directions. Divide the dough into four balls, wrapping three in plastic wrap and setting aside as you make the first pizza.
Between two sheets of parchment paper, roll out dough to about 1/8 thickness. Remove top sheet of parchment and fold over the outer edges of the crust to make a lip, pinching well to seal. Brush crust with melted butter and prick the base of the crust with a fork. Slide the dough on the parchment into the oven and prebake for 8-10 minutes until crust is light golden brown.
Remove from oven, add pear slices and crumbled cheese, then sprinkle with ground long pepper. Slide pizza into the oven on the parchment and bake until cheese has melted. Top with toasted walnuts and drizzle with honey before serving.
Repeat with remaining dough.