Sweet and fruity on a crispy base, this pizza is perfect as part of an antipasto platter or with a cheese board to finish.
By Sarah Heeringa. Photography Amanda Reelick
Dough for 1 medium-sized thin crust pizza base
200g ricotta cheese
1-2 firm pears, peeled and sliced
3 slices of free-range streaky bacon, chopped (optional)
1/4 cup honey
1 onion, sliced
drizzle of onion oil
1 tbsp butter
Preheat oven to 240°C. If using a pizza stone, place it in the cold oven to heat.
Heat a medium-sized heavy-based pan to moderate heat. Add a dash of olive oil and fry the bacon pieces in a pan until just cooked. Use a slotted spoon to remove the bacon and set aside.
Next, add the onions and cook until they turn lightly golden brown. Add the honey and bring to the boil, stirring often as the liquid reduces and thickens. Add the pear and cook for several minutes more. Remove from the heat and set aside.
Meanwhile, roll pizza dough out on a lightly floured surface.
Spread the bacon and honey mixture over the base. Arrange the pear slices and sprinkle with ricotta, crumbled.
Place in the oven and bake for 15-20 minutes, or until the crust is golden.