2 oz dried pears (1 cup)
1/2 c. water
1/2 c. Riesling wine (or substitute unsweetened apple juice)
1/4 tsp freshly ground black pepper
1/4 tsp balsamic vinegar
2 oven ready pizza crusts, 7 inches in diameter
1 Bartlett pear, peeled, cored and thinly sliced
4 oz. Woolwich Dairy Chevrai goat cheese, crumbled
2 T. chopped walnuts
Combine dried pears, water, Riesling and pepper in a saucepan; bring to a boil. Reduce the heat to low and simmer, covered, for 25 minutes. Remove from the heat and cool slightly. Put pears and all of the liquid from the pan into food processor. Add vinegar and pulse until coarsely chopped.
Preheat oven to 375 degrees.
Place pizza crusts in large pizza pan sprayed with a non-‐stick cooking spray. Bake for 10 minutes.
Remove from the oven and spread 1/2 of the cooked pear mixture evenly over the top of each pizza, leaving a 1/4 inch border around the edges.
Arrange pear slices on top of sauce.
Sprinkle the cheese and walnuts evenly on top.
Bake for 14 minutes more, or until the cheese starts to melt and the walnuts are toasted. Remove from oven and transfer to a cutting board