1 ripe Bartlett, Bosc OR D'Anjou pear, cored, quart ered and thinly sliced lengthwise
1/2 cup crumbled gorgonzola cheese
1/2 cup chopped walnuts
Combine flour, undissolved yeast, sugar and salt in a mixing bowl.
Add very warm water (120° to 130°F) to flour mixture and mix on low speed of electric mixer for 1 minute. Add olive oil and mix until thoroughly combined; mix until dough forms a ball and does not stick to sides of bowl. Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes.
Shape the dough into a ball, and trasfer to a lightly oiled bowl; turn once to coat. Cover loosely and let rest in a warm place until doubled in size; about 45 to 60 minutes.
Combine vinaigrette ingredients and set aside.
Preheat oven to 400°F. Punch down the dough and cut into two pieces and spread onto a lightly floured work surface.
Press or roll dough into 8 x 10-inch ovals approximately 1/2-inch thick. Place side by side on a large oiled baking sheet. (Sprinkle sheet with cornmeal for added texture, if desired.)
Evenly distribute the toppings leaving a 1/2-inch border around the edges. Drizzle each pizza with some of the vinaigrette.
Bake for 20 to 25 minutes, or until edges are browned. (Pizzas can also be baked on a pizza stone or grill.)