Pear & Goat Cheese Pizzetta

Make the pizza dough: In a large bowl, whisk together the All-Purpose Flour (3 cups), Kosher Salt (2 tsp), and Active Dry Yeast (1 tsp).

Add the Water (1 cup) and Olive Oil (2 tsp) and mix together until a shaggy dough forms.

Pour the dough onto a clean work surface and knead until smooth.

Place into a greased bowl, cover with a damp towel and let rest until doubled in size, about 90 minutes.

Make the caramelized onions: In a large skillet over medium heat, add the Blended Oil (3 Tbsp) and Red Onions (2) and cook, stirring occasionally until the onions begin to brown and caramelize, about 20 minutes.

Add the Sherry Vinegar (2 tsp) and continue cooking until the liquid has been absorbed, then season with Kosher Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp).

Make the rosemary oil: Whisk together the Olive Oil (3/4 cup), Fresh Rosemary (3 2/3 cups), and Garlic (1 Tbsp).

Make the garlic oil: Preheat your oven to 350℉. Place the Garlic (1 head) and Olive Oil (4 Tbsp) in a small, oven-safe dish. Cover tightly with aluminum foil and cook until aromatic, about 30 minutes. Let the oil cool to room temperature, strain and reserve the roasted garlic for another use.

Assembly: Preheat your oven to 450℉.

Divide the pizza dough in half. Working with one piece of dough, stretch on a lightly floured surface to ½-inch thickness.

Line a baking sheet with aluminum foil and drizzle with olive oil.

Place the stretched dough onto the pan and top with Brie Cheese (4 oz), Bosc Pear (1/3 cup), Prosciutto (5 pieces), and caramelized onion.

Bake until the crust begins to char and the cheese is melted completely.

Finish with fresh Lemon (1) and a drizzle of rosemary oil. Brush the crust with the garlic oil.