Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, at room temperature
- 2 tbsp extra-virgin olive oil, divided
- 4 slices thick-cut bacon (about 3 oz / 85 g), chopped
- 1 medium ripe but firm pear, thinly sliced
- 1 1/4 cups (5 oz / 140 g) shredded low-moisture mozzarella
- 1/3 cup (1.5 oz / 45 g) crumbled blue cheese
- 1–2 tsp honey (optional, for drizzling)
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt + black pepper, to taste
- Pinch red pepper flakes (optional)
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 20 minutes.
- 2. Cook chopped bacon in a skillet over medium heat until just crisp; drain on paper towels.
- 3. Toss pear slices with 1 tsp olive oil, lemon juice, a pinch of salt, and black pepper.
- 4. Stretch dough on a floured surface to a 12-inch round; transfer to parchment. Brush with 1 tbsp olive oil and season lightly with salt and pepper.
- 5. Top with mozzarella, bacon, and pear slices. Sprinkle blue cheese and red pepper flakes (if using) over the top.
- 6. Slide pizza (on parchment) onto hot stone or baking sheet; bake 10–13 minutes until crust is golden and cheese is bubbling with browned spots.
- 7. Drizzle with remaining olive oil and honey (if using). Let rest 2 minutes, slice, and serve hot.
Why You’ll Love This Recipe
- Bold sweet–salty flavors: smokiness from bacon, creamy tang from blue cheese, and juicy sweetness from ripe pears.
- Olive-oil base keeps the pizza light while still feeling rich and satisfying.
- Comes together quickly with store-bought dough but looks and tastes restaurant-worthy.
- Easy to customize with your favorite pears, blue cheeses, and garnishes.
Grocery List
- Produce: 1 medium ripe but firm pear, 1 lemon (for juice)
- Dairy: Low-moisture mozzarella cheese, blue cheese (crumbled)
- Pantry: Pizza dough, extra-virgin olive oil, honey (optional), kosher salt, black pepper, red pepper flakes (optional)
- Meat: Thick-cut bacon
Full Ingredients
For the Pizza Base
- 1 lb (450 g) pizza dough, at room temperature for 30–45 minutes (store-bought or homemade)
- 2 tbsp extra-virgin olive oil, divided
- 1/4 tsp kosher salt
- Freshly ground black pepper, to taste
For the Toppings
- 4 slices thick-cut bacon (about 3 oz / 85 g), cut into 1/2-inch pieces
- 1 medium ripe but firm pear (such as Bosc or Anjou), cored and thinly sliced (about 1/8–1/4 inch thick)
- 1 tsp fresh lemon juice (to keep pears from browning and to brighten flavor)
- 1 tsp extra-virgin olive oil (for tossing the pear slices)
- 1 1/4 cups (5 oz / 140 g) shredded low-moisture mozzarella cheese
- 1/3 cup (1.5 oz / 45 g) crumbled blue cheese (Gorgonzola, Roquefort, or similar)
- Pinch red pepper flakes (optional, for gentle heat)
For Finishing
- 1 tsp extra-virgin olive oil, for drizzling after baking
- 1–2 tsp honey, for drizzling (optional but highly recommended)
- Optional garnish: a few small arugula leaves or thyme leaves for freshness
Step-by-Step Instructions
Step 1: Preheat the oven and stone
Place a pizza stone or an inverted, heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C), or as hot as it safely goes if it does not reach 500°F. Let the stone heat for at least 20 minutes so it is thoroughly hot; this is key for a crisp, nicely browned crust.
While the oven heats, take the pizza dough out of the fridge if you have not already and let it rest at room temperature for about 30 minutes. Relaxed dough is much easier to stretch without springing back.
Step 2: Cook the bacon
Place the chopped bacon in a cold skillet and set it over medium heat. Cook, stirring occasionally, for 6–8 minutes until the fat has rendered and the bacon is just crisp but not overly dark. It will crisp a little more in the oven, so do not let it get too hard or dry.
Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. Let it drain and cool slightly while you prep the rest of your ingredients. Discard excess bacon fat or save it for another recipe.
Step 3: Prepare the pear and cheeses
Core the pear (you can leave the peel on for color and texture) and slice it into thin wedges, about 1/8–1/4 inch thick. Place the slices in a small bowl and toss with 1 tsp fresh lemon juice, 1 tsp olive oil, a small pinch of kosher salt, and a few grinds of black pepper. This keeps the pear from browning and lightly seasons it.
Shred the mozzarella if it is not pre-shredded, and crumble the blue cheese. Having everything ready makes assembling the pizza quick and stress-free.
Step 4: Stretch the dough
Lightly flour your work surface and your hands. Place the rested dough on the surface and gently press it into a disk. Using your fingertips, press from the center outwards, leaving a slightly thicker rim for the crust. Then pick up the dough and stretch it by letting gravity help: rotate it around your knuckles until it is about 12 inches in diameter.
Transfer the stretched dough to a sheet of parchment paper. If it springs back, let it rest for 5 minutes, then stretch again. Brush the surface of the dough (avoiding the outer 1/2 inch) with 1 tbsp olive oil. Sprinkle with 1/4 tsp kosher salt and a light grind of black pepper.
Step 5: Assemble the pizza
Evenly scatter the shredded mozzarella over the oiled dough, leaving a small border for the crust. Distribute the cooked bacon pieces on top of the mozzarella.
Arrange the pear slices in a circular pattern over the cheese, overlapping them slightly for a pretty look and even coverage. Sprinkle the crumbled blue cheese evenly over the top, making sure each slice will get some. If you like a touch of heat, add a small pinch of red pepper flakes.
Step 6: Bake until golden and bubbly
Carefully slide the pizza (still on the parchment paper) onto the preheated stone or baking sheet. Bake for 10–13 minutes, rotating the pizza halfway through if your oven has hot spots.
The pizza is done when the crust is deep golden brown, the bottom is crisp, and the cheese is melted and bubbling with a few browned spots. If the bottom is pale, give it another 1–2 minutes.
Step 7: Finish, slice, and serve
Use a pizza peel or the edge of the baking sheet to carefully slide the pizza (and parchment) out of the oven onto a cutting board. Immediately drizzle with the remaining 1 tsp olive oil and, if you like a sweet finish, 1–2 tsp honey in a thin zigzag over the top.
For a fresh touch, scatter a few small arugula leaves or fresh thyme leaves over the hot pizza. Let it rest for 2 minutes so the cheese can settle, then slice into 6–8 pieces and serve warm, enjoying the contrast of salty bacon, tangy blue cheese, and sweet pear in every bite.
Pro Tips
- Choose the right pear: Use a variety that stays fairly firm when heated, like Bosc or Anjou. Overly soft pears can turn mushy and watery.
- Balance the blue cheese: Blue cheese is strong, so measure it rather than guessing. You can always sprinkle a tiny bit more after baking if you want extra punch.
- Do not skip the hot preheat: A fully heated stone or baking sheet is essential for a crisp bottom crust, especially with moist toppings like pear.
- Keep bacon just shy of fully crisp: It will continue to cook in the oven; starting with super-crisp bacon risks drying it out.
- Work with warm dough: Cold dough is stubborn and tears easily. Room-temperature dough stretches more easily and bakes up lighter.
Variations
- Prosciutto instead of bacon: Skip cooking the bacon and bake the pizza with just cheese and pears. Lay thin ribbons of prosciutto over the hot pizza right after it comes out of the oven.
- Walnut crunch: Sprinkle 2–3 tbsp roughly chopped toasted walnuts over the pizza after baking for extra texture and a nutty note that pairs beautifully with blue cheese.
- Herb and greens finish: Add a handful of baby arugula or baby kale dressed lightly with olive oil and lemon juice on top of the hot baked pizza for a salad-on-pizza effect.
Storage & Make-Ahead
This pizza is best enjoyed fresh from the oven when the crust is crisp and the pears are just tender. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet in a 400°F (200°C) oven for about 8–10 minutes until hot and crisp again; avoid the microwave if possible, as it softens the crust.
To make ahead, you can cook the bacon, slice and season the pears, and shred the cheeses up to 1 day in advance. Store each component separately in the fridge. Let the pears come just to cool room temperature before baking so they do not chill the dough. The dough itself can usually be refrigerated (if using homemade or a dough that allows it) for up to 24 hours; let it warm at room temperature for at least 30 minutes before stretching.
Nutrition (per serving)
Approximate values per serving (1/4 of a 12-inch pizza): about 560 calories, 27 g fat, 20 g saturated fat, 50 g carbohydrates, 3 g fiber, 18 g protein, and 1,150 mg sodium. Exact values will vary based on the brands of dough, cheeses, and bacon you use, and how much honey you drizzle.
