Pear and Gorgonzola Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">1 tsp fine sea salt</li><li class="ingredients-single-item">1 tbsp olive oil (plus extra for drizzling)</li><li class="ingredients-single-item">200ml warm water</li><li class="ingredients-single-item">2 ripe pears, thinly sliced</li><li class="ingredients-single-item">120g Gorgonzola cheese, crumbled (or any blue cheese)</li><li class="ingredients-single-item">50g walnut pieces</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">30g rocket/arugula leaves</li><li class="ingredients-single-item">2 tbsp balsamic glaze</li><li class="ingredients-single-item">Freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking tray</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transferring)</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a large bowl, combine the flour, yeast, and salt. Make a well in the center and add the olive oil and warm water. Mix together until it forms a soft, slightly sticky dough. The warm water activates the yeast while the oil adds flexibility to the dough structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when you can stretch a small piece without it tearing immediately (the window pane test). This kneading develops gluten strands that create that perfect chewy-yet-crisp pizza crust texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave to rise in a warm place for about 1 hour, or until doubled in size. This slow fermentation develops flavor in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Meanwhile, preheat your oven to its maximum temperature (usually 240-250°C) with your pizza stone or heavy baking tray inside. The preheated surface mimics a professional pizza oven by providing immediate intense heat to the bottom of the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Once risen, gently punch down the dough to release excess air, then shape it into a ball. On a floured surface, roll or stretch it into a 30cm circle, creating a slightly thicker rim around the edge for the crust. Don't worry if it's not perfectly round – handmade shapes add rustic charm!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> If using a pizza stone, dust a pizza peel (or the back of a baking sheet) with flour and carefully transfer your shaped dough onto it. If using a baking tray, remove the hot tray from the oven, dust with flour, and carefully place your dough on it.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Working quickly, drizzle the dough with a little olive oil, then arrange the pear slices evenly across the surface, leaving a 2cm border. Sprinkle the Gorgonzola cheese between the pear slices and scatter the walnuts over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Slide the pizza onto your preheated stone (or place your tray back in the oven) and bake for 12-15 minutes, until the crust is golden and the cheese is bubbling and slightly browned. The high heat will create those coveted charred spots on the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Remove from the oven and immediately drizzle with honey while still hot – the heat helps the honey to spread and infuse into the toppings. Let the pizza rest for 2 minutes; this brief resting period allows the cheese to set slightly so toppings don't slide off when cutting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Top with fresh rocket/arugula leaves, drizzle with balsamic glaze in a zigzag pattern, and finish with a light grinding of black pepper. The peppery rocket provides a fresh contrast to the sweet pears and rich cheese, while the balsamic adds a tangy complexity.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Slice into 8 pieces and serve immediately while the contrast between the crisp base and the melted cheese is at its peak. A side of extra honey can be offered for those who enjoy a sweeter finish.</li></ol>