1 20-ounce ball of pizza dough, room temperature (store bought or homemade)
3 tablespoons butter
1 ½ tablespoons fresh garlic, minced (about 2–3 cloves)
4 tablespoons all-purpose flour
1 cup whole milk
1 cup half and half
1 teaspoon kosher salt
¼ teaspoon white pepper
¼ teaspoon dry mustard
Few grinds fresh nutmeg
1 Bosc pear, unpeeled and cut into thin large slices (discarding core)
½ cup Gorgonzola cheese, crumbled
A few very thin slices of red onion
2 cups fresh arugula
3–4 tablespoons ranch dressing
Flour for counter
Corn meal for pizza peel
Place a pizza stone in the bottom of your oven and heat the oven to as high as it will go.
In a small sauce pan, melt butter over medium heat and add garlic.
Cook for 2-3 minutes or just until the garlic starts to brown and add flour.
Stir and cook for three minutes and add milk and stir with a wire whip.
The mixture will be thick.
Add half and half and stir again to a smooth consistency.
Add salt, pepper, dry mustard and nutmeg and stir one last time. Remove from heat and set aside.
Flour your counter and cut the dough balls in half to form two balls.
Flatten each to about 12-14 inches round.
Sprinkle corn meal on the pizza peel and place one pizza dough over the corn meal.
Use a small ladle and cover the top with the cream sauce, going to about a half inch from the edge. Be generous on the sauce but save at least half for the second pizza.
Place the sliced pears around the pizza. (We put six large slices on each pizza so when cooked and sliced, each slice will have one pear slice).
Sprinkle half the thin sliced onion over the pears.
Crumble half the Gorgonzola over the pizza and slide onto the stone.
Depending on your oven, the pizza should be ready between 5-7 minutes.
Remove to a cutting board and cut into six slices then top with half the arugula and drizzle ranch dressing over the top.
Repeat for the second pizza.