Preheat oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while preheating. Lightly flour your work surface and stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker 1/2-inch edge for the crust.

Brush the top of the stretched dough lightly with the melted unsalted butter to promote even browning and subtle richness.

Assemble Pizza

Add cheese base

Scatter the shredded fior di latte evenly over the dough leaving the outer 1/2-inch border bare. The fior di latte creates a mild, melty base that balances the salty blue cheese.

Add Roquefort

Crumble the Roquefort evenly over the fior di latte. Try to distribute it in small pieces so the blue flavor is present in every bite without overpowering the pizza.

Top with pear and walnuts

Arrange the thin pear slices in a single layer over the cheeses. Scatter the coarsely crushed walnuts evenly across the pie so they will toast slightly in the oven.

Bake

Transfer the assembled pizza to the preheated pizza stone or a baking sheet (use a peel or an inverted baking sheet to slide it). Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheeses are bubbling and beginning to brown slightly. Baking time will vary with oven temperature and whether you're using a stone.

Finishing

Honey drizzle

Warm the 2 tablespoons of honey briefly in a small microwave-safe bowl or in a small saucepan over low heat for 10–20 seconds until runny but not boiling. Drizzle the warm honey over the hot pizza in a thin, even stream.

Season and oil

Lightly drizzle 1 teaspoon of extra-virgin olive oil over the pizza and grind about 1 teaspoon of fresh black pepper across the top. If desired, sprinkle about 1/4 teaspoon flaky sea salt sparingly — taste first, as Roquefort is already quite salty.

Let the pizza rest 1–2 minutes so the honey settles, then slice and serve warm.