Apple and Pear Dessert Pizza with Gruyere

FOR THE PIZZA DOUGH, IF MAKING YOUR OWN:

Proof the yeast (dissolve and let rise) in 1 cup warm water and 1/2 teaspoon sugar. I like to proof my yeast, just to make certain that it is going to work!

After the yeast has proofed for a few minutes, in the bowl of a stand mixer add the proofed yeast/water mixture, vegetable oil, salt, and 1 1/2 cups of the flour. With the dough hook attachment, mix the ingredients for 5 minutes.

With the mixer running, add enough additional flour, 1/2 cup at a time, just until the dough leaves the sides of the bowl. Let the mixer run for about 10 minutes or until the dough is smooth and elastic.

Remove dough from mixer and shape into a ball. Place the dough ball in a lightly oiled bowl, cover, and put in a warm place to rise while making the streusel and the apple-pear topping.

On a floured surface, roll dough into desired shape and thickness. Place on a pizza pan or pizza stone.

FOR THE STREUSEL:

Mix the flour and brown sugar together. Cut in the chilled butter to form small crumbles. Set aside.

FOR THE APPLE-PEAR TOPPING:

In a 4 quart heavy bottomed sauce pot mix together the apples, pears, sugar, salt, cinnamon, nutmeg, and butter. Cook, stirring frequently, over medium heat until the apples and pears have released their juices and have softened. This will take between 20-30 minutes. Some of the fruit will break down, no problem. The fruit will give up a fair amount of juice. Do not cook off the juice.

After the fruit has reached a softened stage and there are a fair amount of juices in the pot, mix together 1/4 cup water and the cornstarch until smooth, then stir this into the fruit mixture. The mixture will thicken. Cook stirring constantly for about 2 minutes more. Set aside.

Preheat oven to 425-degrees F.

Punch pizza dough down and turn out onto a lightly floured surface. Knead the dough for a minute or two to work out the big, yeasty gas bubbles that have formed. Shape into a ball. Cover and allow to rest for 10 minutes.

Roll dough out on a lightly floured surface into roughly the shape and size of your pizza pan or stone (use a 12-inch pizza pan or stone). Put the dough onto the pan and push the dough at the edges of the pan to form a ‘lip’. This will help to keep the filling from over-flowing the edge and burning to the bottom of your oven. Just a word to the wise.

Scatter the cheese on top of the dough.

Pour the apple-pear filling on top of the cheese. Note: There will probably be more filling than you need. Guess you’ll just have to get out a spoon and eat the rest of it yourself.

Sprinkle the streusel over the apple-pear filling.

Bake for about 30 minutes or until the crust edges are golden brown and the filling is hot and bubbly. Remove from oven and allow to cool to a slightly warm stage.

FOR THE GLAZE:

Mix together the powdered sugar, vanilla, and approximately 1 tablespoon milk. Drizzle glaze over slightly warm pizza.

Slice pizza and serve. Note: This is a rich, sweet dessert. I would recommend either cutting this into 16 slender wedges or into squares.