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Mascarpone and Poached Pear Pizza

Servings: 16


1 quart white wine
1 cup sugar
4 whole cloves
6 pears, cored, peeled, cut into 1/8-inch slices
4 cups flour
1/4 teaspoon salt
1 package rapid rise yeast
1 1/2 cups water (120° F)
1 tablespoon honey
1 tablespoon olive oil
1/3 cup flour
1/3 cup sugar
1 1/2 teaspoons cinnamon
1/4 cup butter
1/2 cup (4 ounces) Wisconsin mascarpone cheese
1 tablespoon sugar
1/2 teaspoon cinnamon
1 tablespoon pear poaching liquid

Cooking Directions:

In a large saucepan, place wine, sugar, cloves and pears; cook 5 to 7 minutes, or until pears are tender. Remove pears; reserve 1 tablespoon poaching liquid.

In a large mixing bowl, combine flour, salt and yeast. In a small bowl, mix water, honey and olive oil; add to flour mixture. Mix with a large spoon until a ball forms. On a floured surface, knead for about 7 minutes, until a smooth dough forms; use extra flour if needed. Cover; let stand for 10 minutes at room temperature. Roll dough into four 10 inch circles; place circles on pizza screen. Pre-bake at 400°F for 4 minutes; cool to room temperature.

In a mixing bowl, combine flour, sugar, cinnamon and butter; mix until fine crumbs are formed. Set aside. Combine cheese, sugar, cinnamon and 1 tablespoon poaching liquid; blend until smooth. Spread 1 ounce of cheese mixture onto each pizza crust; fan pear slices over cheese mixture. Sprinkle with flour-sugar topping; bake at 400°F for 5 minutes or until golden brown. Cut pizzas into quarters; serve.

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