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1
In a small bowl add warm water and sprinkle the yeast over the top.
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2
Let the yeast bloom for 5-10 minutes until it becomes foamy.
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3
While the yeast is blooming, combine the flour, salt, rosemary and garlic in the bowl of your stand mixer fitted with a hook attachment.
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4
With the mixer on low, pour in the oil until combined.
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5
Next, slowly pour in the yeast/water until the dough starts to come together.
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6
Turn the mixer onto medium once the dough starts to form then knead until smooth.
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7
Cover the bowl with plastic wrap and place in a warm, dark place to rise for 1- 1 1/2 hours.
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8
Preheat oven to 450 F. On a piece of parchment, sprinkle heavily with cornmeal.
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9
Using your hands, press dough out onto the parchment until very thin and even.
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10
In a small dish, whisk together the Dijon and honey until smooth then spread it evenly over dough as a sauce.
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11
Top with remaining ingredients: mozzarella cheese, thinly sliced pear, caramelized onion, prosciutto, and Gorgonzola cheese.
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12
Pull the parchment paper and pizza onto a baking sheet and bake for 11-12 minutes or until the crust is golden brown and cheese is bubbly and browning.
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13
Remove from oven, set pan on a rack and let pizza rest 2-3 minutes before slicing.
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14
Serve immediately.
