It is no secret that I love some wacky pizza toppings (like blueberry jam). Fruit especially is one of my favorite toppings. While the pizza bakes, the fruit gets warm, soft, and sweeter than their raw counterpart, adding a great natural sweetness to any pizza (and I love me some sweetness with dinner). This particular pizza focuses solely on that sweet factor with a sweetened sour cream, pears, currants, and nuts. Really, this is a dessert masquerading as dinner.
The combination of pear and the sour cream topping is ahhhhh-mazing. Sweet sour cream may not sound like the most appetizing thing to put on top of your pizza, but trust me, it is delicious: sweet and tangy. The pears get sweet and soft while you bake, and the currants add an extra bite of sweetness. Although forgotten on this batch pictured above, nuts (walnuts or pecans- candied nuts even if you dare) add a great crunch.
Trust me when I say that you will want to make the entire pizza just for yourself. You will eat it all and love it. And you will love life because any life with pear and sour cream pizza in it is great.
For the Crust:
1 package active yeast
1/2 cup water, at 110°F
1/4 teaspoon granulated sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
For the Pizza:
1 pear, thinly sliced
1/2 cup sour cream
1 tablespoon honey
1 tablespoon light brown sugar
1/4 cup walnuts, pecans, or candied walnuts
1/4 cup currants
Preheat oven to 450°F.
In in small bowl, dissolve yeast in warm water with granulated sugar. Let sit about 10 minutes, until foamy. In a large bowl, combine flour and salt. Pour dissolved yeast over flour. Stir together with a wooden spoon until a soft dough forms.
Prepare your pizza stone or baking sheet. Roll dough out to desired consistency.
In a small bowl, combine sour cream, honey, and brown sugar. Spread a layer of the sour cream topping on pizza dough, leaving an edge for the crust. Fold pear slices in half and place in an overlapping layer on top of sour cream mixture. Sprinkle lightly with salt. Sprinkle with currants and nuts on top. Bake for 10-15 minutes, until crust is golden brown, and the edges of the pears begin to brown.