Ingredients:
For the Dough:
1 tsp yeast
3/4 cup warm water, between 100-105 degrees
2 and 1/2 cups flour
1/2 tsp salt
1 tsp rosemary, dried or fresh
1 clove garlic, minced
3 Tbs olive oil
Cornmeal for rolling dough
For the Pizza Toppings:
Fresh Mozzarella, sliced thinly
1 Pear, thinly sliced
1/3 cup Gorgonzola, crumbled
1/4 cup caramelized onion
2 ounces Prosciutto, thinly sliced and fried
2 Tbsp quality Dijon mustard
2 Tbsp honey
Directions:
In a small bowl add warm water and sprinkle the yeast over the top.
Let the yeast activate for 5-10 minutes.
Meanwhile, combine flour, salt, rosemary and garlic in a large mixing bowl fitted with a hook attachment.
With the mixer on low, pour in olive oil until combined.
Next, slowly pour in the yeast/water until the dough starts to come together.
Turn the mixer to medium once the dough starts to form and knead until smooth.
Cover the bowl with plastic wrap and place in a warm, dark place to rise for 1- 1 and 1/2 hours.
Preheat oven to 450 degrees.
Sprinkle a piece of Parchment Paper heavy with cornmeal.
On lightly floured counter-top, press the dough out until very thin and even.
In a small dish, whisk together Dijon and honey until smooth.
Spread evenly over the dough as a sauce.
Top with remaining ingredients, mozzarella cheese, thinly sliced pear, caramelized onion, prosciutto, and Gorgonzola cheese.
Place the parchment paper and pizza onto a baking sheet.
Bake for 11-12 minutes or until the crust is golden brown and cheese is brown and bubbly.
Remove from oven.
Let rest 2-3 minutes before slicing.