Ingredients
The following ingredients have 8 Servings
- 1 20-ounce ball of pizza dough, room temperature (store bought or homemade)
- 3 tablespoons butter
- 1 ½ tablespoons fresh garlic, minced (about 2-3 cloves)
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup half and half
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper
- ¼ teaspoon dry mustard
- Few grinds fresh nutmeg
- 1 Bosc pear, unpeeled and cut into thin large slices (discarding core)
- ½ cup Gorgonzola cheese, crumbled
- A few very thin slices of red onion
- 2 cups fresh arugula
- 3-4 tablespoons ranch dressing
- Flour for counter
- Corn meal for pizza peel
Instruction
- Place a pizza stone in the bottom of your oven and heat the oven to as high as it will go.
- In a small sauce pan, melt butter over medium heat and add garlic.
- Cook for 2-3 minutes or just until the garlic starts to brown and add flour.
- Stir and cook for three minutes and add milk and stir with a wire whip.
- The mixture will be thick.
- Add half and half and stir again to a smooth consistency.
- Add salt, pepper, dry mustard and nutmeg and stir one last time. Remove from heat and set aside.
- Flour your counter and cut the dough balls in half to form two balls.
- Flatten each to about 12-14 inches round.
- Sprinkle corn meal on the pizza peel and place one pizza dough over the corn meal.
- Use a small ladle and cover the top with the cream sauce, going to about a half inch from the edge. Be generous on the sauce but save at least half for the second pizza.
- Place the sliced pears around the pizza. (We put six large slices on each pizza so when cooked and sliced, each slice will have one pear slice).
- Sprinkle half the thin sliced onion over the pears.
- Crumble half the Gorgonzola over the pizza and slide onto the stone.
- Depending on your oven, the pizza should be ready between 5-7 minutes.
- Remove to a cutting board and cut into six slices then top with half the arugula and drizzle ranch dressing over the top.
- Repeat for the second pizza.
