Wisconsin 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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.