Recipe: Pear, Walnut and Stilton Dessert Pizza (grilled)

PEAR, WALNUT AND STILTON DESSERT PIZZA

1/3 cup chopped walnuts
2 ripe pears, cored and sliced thin
1 tablespoon cinnamon sugar
1/4 cup all-purpose flour, for rolling dough
1 (4-inch) ball prepared dough* (or purchased frozen crust at room temperature)
2 tablespoons vegetable oil
2 tablespoons orange marmalade
4 ounces Stilton or blue cheese, crumbled

Preheat oven to 250 degrees F. Toast nuts on baking sheet for 12 to 15 minutes, or until lightly browned. Set aside. Next, toss pear slices in cinnamon sugar and set aside.

If using homemade dough: Lightly sprinkle work surface with cornmeal or flour. Place dough directly in middle of the work surface. Roll out gently into either a 12-inch rectangle or circle, 1/4-inch thick. Brush both sides of homemade or frozen crust with remaining 2 tablespoons olive oil and set aside until ready to grill.

Gently place dough in the center of the cooking grate, over direct medium heat for 2 to 4 minutes, until the crust is well marked and browned.

Remove from grill and spread with orange marmalade on cooked side of pizza crust. Arrange pear slices in spoke fashion on top. Sprinkle cheese and toasted nuts evenly over crust.

If using a gas grill, cook using indirect heat (not directly above flame). Cook with the lid closed until the bottom is well browned and cheese is melted, about 5 to 10 minutes. Remove from grill. Slice and serve immediately.

*BASIC PIZZA DOUGH

1 1/2 cup lukewarm water
1 package active dry yeast
4 cups unbleached all-purpose flour, plus extra if needed
1/4 teaspoon salt
2 tablespoons olive oil, plus extra for oiling bowl

Place water in large mixing bowl, sprinkle yeast on top and let sit until foamy, about 5 minutes.

Combine flour and salt; add to water, 1 cup at a time, until well incorporated. If very sticky, add extra flour, 1 tablespoon at a time, until soft and slightly sticky. Add 2 tablespoons oil; mix well until dough feels elastic. Turn the dough out onto a well-floured surface. Knead, adding extra flour to your work surface as necessary to prevent the dough from sticking, for 10 minutes or until smooth and easy to work with. Clean and oil the bowl and place the dough in it. Cover with plastic wrap and let rise until it more than doubles in volume, about 1 hour.

Punch dough down and knead on a lightly floured surface for several minutes or until smooth. Divide dough into 4 (4-inch) and proceed with pizza-making instructions.

Note: Dough may be made ahead and frozen until needed. Thaw at room temperature.

Source: Weber's recipe booklet