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1
In a large bowl, combine flour, 1/8 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
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2
Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
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3
Peel and seed pears, cut in half. Place into a small saucepan and cover with red wine and the balsamic vinegar and poach until soft. Cool completely and thinly slice. Reserve.
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4
Place a pizza stone (we use our trusty Chicago-land cast iron pizza pan) on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
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5
Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 18-inch circle. Or you can roll it out with a rolling pin.
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6
Roll dough onto the rolling pin and carefully unroll the dough to hot pizza stone.
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7
Working quickly, spread the onion confit on first, add thinly sliced poached pears and bake for 9 minutes. Add the cheese and bake an additional minute so the cheese does not completely melt.
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8
Remove from oven and add a handful of spinach and arugula.
