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1
Put the water in a warm bowl and sprinkle the yeast and brown sugar on top.
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2
Stir to dissolve and set aside.
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3
Combine the rye flour, all-purpose flour, salt and olive oil in a mixing bowl and blend well.
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4
Add the yeast mixture and blend.
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5
Turn the dough out onto a lightly floured board and knead about 10 minutes.
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6
The dough should not be sticky.
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7
Add a litle more flour if necessary.
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8
Shape the dough into a ball.
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9
Lightly oil the inside of a mixing bowl, place the dough in it and cover closely with a sheet of clear plastic wrap.
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10
Let the dough stand in a reasonably warm place until it is doubled in bulk, 45 minutes to an hour.
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11
Punch the dough down, shape into a ball and return it to a clean, lightly oiled bowl.
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12
Let stand again until doubled in bulk, 30 minutes or so.
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13
Meanwhile, peel the pears and rub them with the lemon to prevent discoloring.
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14
Cut the pears in half lengthwise and remove the cores with a melon-ball cutter.
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15
Cut the pear halves into the thinnest possible slices.
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16
There should be about six cups.
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17
Preheat the oven to 500 degrees.
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18
Punch the dough down and divide it into thirds.
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19
Roll out each third into a 10- to 11-inch circle.
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20
Sprinkle three pizza tins or baking sheets lightly with cornmeal and place a circle of dough on each.
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21
Arrange a first layer of pear slices close together in concentric circles on each round, leaving a margin of about one inch from the outer rim of dough.
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22
Scatter a third of the grated Gruyere over each.
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23
Cover with a slightly smaller portion of pear slices and sprinkle with crumbled blue cheese.
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24
Brush the rim of each pizza with melted butter.
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25
Place the pizzas on a rack in the oven and bake 10 to 12 minutes.
