Prosciutto and Pear Pizza

In a small bowl add warm water and sprinkle the yeast over the top. Let the yeast bloom for 5-10 minutes until it becomes foamy.

While the yeast is blooming, combine the flour, salt, rosemary and garlic in the bowl of your stand mixer fitted with a hook attachment. With the mixer on low, pour in the oil until combined. Next, slowly pour in the yeast/water until the dough starts to come together. Turn the mixer onto medium once the dough starts to form then knead until smooth. Cover the bowl with plastic wrap and place in a warm, dark place to rise for 1- 1 ½ hours.

Preheat oven to 450 F. On a piece of parchment, sprinkle heavily with cornmeal. Using your hands, press dough out onto the parchment until very thin and even.

In a small dish, whisk together the Dijon and honey until smooth then spread it evenly over dough as a sauce.

Top with remaining ingredients: mozzarella cheese, thinly sliced pear, caramelized onion, prosciutto, and Gorgonzola cheese. Pull the parchment paper and pizza onto a baking sheet and bake for 11-12 minutes or until the crust is golden brown and cheese is bubbly and browning. Remove from oven, set pan on a rack and let pizza rest 2-3 minutes before slicing. Serve immediately.