Pera Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Mix with a wooden spoon or dough hook until the dough comes together. If too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water at a time.

Knead by hand on a lightly floured surface about 8–10 minutes (or 5–7 minutes in a mixer) until smooth and elastic.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

While the dough rises, prepare the pears: core and thinly slice them (about 1/8-inch thick). Toss slices lightly with a pinch of salt and the lemon zest to prevent browning and brighten flavor.

Prepare the ricotta mixture: in a small bowl combine ricotta, half of the grated Parmesan, chopped rosemary, a pinch of salt, and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning.

When dough has risen, punch it down and transfer to a lightly floured surface. Divide into two if you prefer two thinner pizzas (this recipe yields one large 12–13-inch pizza or two medium). Let rest 5 minutes.

Stretch or roll the dough into a roughly 12–13-inch round (or two 9–10-inch rounds). Transfer to a pizza peel dusted with semolina/flour or to a prepared baking sheet.

Brush the dough lightly with 1 tablespoon olive oil, leaving a small border around the edge for the crust.

Spread the ricotta mixture evenly over the dough, leaving the border. Sprinkle shredded mozzarella evenly over the ricotta base.

Arrange pear slices in a single layer over the cheese. Scatter the remaining Parmesan over the top and sprinkle remaining 1/4 tsp black pepper and a light pinch of salt if desired.

Bake the pizza in the preheated oven for 8–12 minutes on the pizza stone or 10–14 minutes on a baking sheet, until the crust is golden and cheese is bubbling and lightly browned at the edges. Rotate once halfway through for even browning.

Remove pizza from oven. Immediately drizzle the tablespoon of honey evenly over the hot pizza and sprinkle the toasted nuts (if using).

If using arugula, toss it briefly with a tiny pinch of salt and a drizzle of olive oil, then scatter on top of the pizza for a fresh peppery contrast.

Slice and serve warm. Optionally add an extra 1 tsp honey drizzle over individual slices for added sweetness before serving.