Smokey Pear and Zesty Olive Pizzas and Pizza Boppers

by Alexandra

Today we’re making….

Pizza and Pizza Boppers. Don’t ask what a pizza bopper is, because I don’t know. I just made it up on a whim.

Pear/Sage and Tomato/Olive Pizza and Assorted varieties of Pizza Boppers

And a LOT of this:
And Don’t forget to add a little of my friend Morton!
Thinly sliced  green pear
Thinly sliced yellow onion
Chopped pine nuts
Minced fresh garlic
Grated Smoked Gouda cheese
Grated Parmesan
Grated Muenster cheese
sage, parsley flakes and crushed red pepper.

Bake the pizzas at 425 F for 15-20 minutes, and the pizza boppers at 350 F for 10 minutes
Thin Crust Pizza Dough: (white)
2-3 cups Farina “00” flour
1 cup warm water
1 packet active dry yeast
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
Olive Oil for the pan, bowl, and your hands
Whole Wheat Thick Crust Pizza Dough:
1.5 cups Farina “00” flour
1.5 cups whole wheat flour
1 cup bread flour
2.5 cups warm water
1 packet active dry yeast
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons olive oil
Oilve Oil for the pan, bowl and your hands
(Prepare this dough the same way as the thin crust dough, but be sure to knead the dough for at least 10 minutes, or until smooth, elastic, and shiny!)
Zesty Red Pizza Sauce (with pears):
16 oz can whole, peeled plum tomatoes
1/3 green pear
2 tbs grated Parmesan cheese
2 tbs fresh parsley
2 tbs fresh basil
1 tbs salt
1 tsp minced fresh garlic
1 tbs pine nuts
1 tbs crushed red pepper flakes
2 tbs sugar
1/4 cup olive oil
black pepper