Equipment
* optional
Ingredients
Pizza Dough
- 300 g 00 flour
- 195 ml water
- 9 g fine sea salt
- 2 g instant yeast
Toppings
- 100 g mascarpone cheese, softened at room temperature
- 150 g black pudding, casing removed and crumbled
- 1 bosc pear, cored and thinly sliced
- 30 g pine nuts, toasted
- 2 g fresh rosemary, finely chopped
- 15 ml extra virgin olive oil
Nutrition (per serving)
Method
Combine the 00 flour, lukewarm water, instant yeast, and fine sea salt in a mixing bowl until a shaggy dough forms.
Transfer the dough to a clean work surface and knead for 10 minutes until it becomes smooth, elastic, and passes the windowpane test.
Divide the dough into two equal portions, shape into tight balls, cover with a damp cloth, and let rest at room temperature for 2 hours until doubled in size.
Place a pizza stone in the lower third of the oven and preheat to 250C/480F. Allow the stone to heat for at least 45 minutes.
Transfer one dough ball to a lightly floured pizza peel. Gently press and stretch the dough outward from the center to form a 25-centimeter circle, leaving a slightly thicker rim.
Dollop and gently spread half of the softened mascarpone cheese evenly across the stretched dough, leaving the rim bare.
Evenly distribute half of the crumbled black pudding and half of the thinly sliced bosc pear over the mascarpone base.
Slide the pizza directly onto the preheated pizza stone. Bake for 8 to 10 minutes until the crust is blistered and dark golden brown, and the pears are tender.
Remove the pizza from the oven. Immediately scatter half of the toasted pine nuts and fresh rosemary over the top, then finish with a drizzle of extra virgin olive oil. Repeat shaping, assembling, and baking for the second dough ball.
Chef's Notes
- Use a firm but ripe pear variety like Bosc or Anjou; overly soft or overripe pears will release too much moisture during baking and result in a soggy crust.
- If your black pudding is particularly dry or leans crumbly, gently pan-fry the crumbles in a tiny drop of oil for one minute before assembling to release its natural fats and amplify the savory notes.
- Toasting the pine nuts beforehand is crucial to draw out their essential oils. Do this in a dry skillet over medium-low heat, tossing constantly until golden brown, then immediately transfer to a cool plate.
- Applying the fresh rosemary after baking rather than before ensures its volatile oils remain vibrant and aromatic instead of turning bitter in the intense oven heat.
- For an extra layer of complexity, a very light drizzle of hot honey right before serving pairs beautifully with the earthy pudding and sweet pear.
Storage
Refrigerator: 2 days — Store in an airtight container to prevent the crust from drawing moisture from the fridge.
Reheating: Reheat in a 200C/400F oven directly on the rack for 5 minutes until the crust is crisp. Do not microwave.
