Pear, gorgonzola and pickled walnut pizzettes

Method

• step 1

  In a small jug, whisk together the sugar, oil and 175ml of warm water until the sugar has dissolved. In a bowl, whisk together the flours and 1 tsp of fine salt.

• step 2

  Put half the flour mixture into the bowl of a stand mixer, then whisk in the yeast. Using the dough hook, begin the mixer at a slow speed and gradually trickle in the liquid, scraping down the sides as needed. When incorporated it should form a very loose dough.

• step 3

  With the stand mixer still going slowly, add the rest of the flour a couple of tablespoons at a time until a tacky dough has formed as one ball. Empty onto a well-floured worksurface and knead for 8-10 mins or until smooth and elastic. Shape into a ball, brush with oil, cover and leave to prove for 2 hrs.

• step 4

  Meanwhile, cut the pears into 1cm slices and brush with a little oil. Heat a griddle or frying pan over a medium-high heat and sear the slices on one side for 4-5 mins or until they take on a colour or char marks. Take off the heat.

• step 5

  Heat the oven to 220C/200C fan/gas 7. Punch down the dough, knead for 1 min, then divide and roll into four 110g dough balls.

• step 6

  Drizzle two baking sheets generously with olive oil, and using your fingers and knuckles to form the pizzettes into four 15cm diameter circles. Spread each base with the sundried tomato paste, add the pear slices, walnut slices and gorgonzola.

• step 7

  Bake for 18-20 mins or until fully risen and golden brown on top. Drizzle with honey and top with basil before serving, hot or cold.