Serve with a glass of Poachers Tempranillo.
2 tsp (7 g sachet) dried yeast
1 cup (250ml) lukewarm water
2 2/3 cup (400g) plain flour, plus extra to dust
2 tsp salt
3 tbsp (1/4 cup) olive oil
Pizza sauce (store bought recommended for convenience)
2 firm pears, e.g. Corella or Packham variety
1/4 cup caster sugar
1 pkt 70 g Poachers classic pork prosciutto
120 g Gorgonzola
40 ml balsamic reduction
30 g wild roquette
Whisk yeast and water in a heatproof jug. Stand for 5 minutes or until bubbly.
Place flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil.
Using your hands, mix the dough until it comes together and is smooth. Turn out onto a lightly floured work surface and knead briefly.
Place dough in a slightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes to an hour until it doubles in size.
Turn dough out onto a lightly floured surface and knead gently for another 5 minutes or until smooth. Divide dough and roll out pizza bases to size.
Sprinkle a little flour on the bench before rolling to prevent dough from sticking.
To prepare the pears, wash, core and peel. Cut each pear into eight even-sized wedges. Set aside in acidulated water (lemon juice and water) enough to cover.
Heat a large, stainless-steel pan over high heat.
While the pan is heating, place the sugar into a flat bowl (or plate). Lightly coat the pears with the sugar.
Once the pan is hot, place the pears, flat-side-down, into the pan. Let cook until the bottom begins to caramelise and brown. Swirl the pan a bit to slide the pears around. The juices from the pears will help prevent the sugar from overheating and burning.
Note: If you are using a gas stove, just make sure the flame isn’t coming up the sides of the pan, or the sugar can burn and make bitter a taste.
Once the first side is golden and caramelised gently turn each wedge over. Continue to cook until both sides are golden and caramelised.
In a hot oven at least 215 degrees preheat a heavy-based tray or pan, assemble pizza all except the roquette and balsamic reduction.
Reduce heat to 180 degrees and bake for 12-15 mins, finish with wild roquette and balsamic reduction.