• 3 cups (750 mL) all-purpose flour
  • ​1 tsp (5 mL) salt
  • 1 1/3 cups (325 mL) hot water
  • 1/2 tsp (2 mL) granulated sugar
  • 4 tsp (20 mL) traditional active dry yeast 
  • 2 tbsp (30 mL) butter, melted
  • 1/2 cup (125 mL) mascarpone cheese
  • 1/4 cup (60 mL) 35% whipping cream
  • ​Pinch each salt and pepper
  • 2 ripe but firm Bartlett pears, cored and thinly sliced 
  • 8 oz (227 g ) blue cheese, crumbled
  • 1/3 cup (75 mL) chopped walnuts 
  • 2 cups (500 mL) baby arugula Balsamic Glaze

A blue cheese pizza served on a pizza board.


  • In a bowl, whisk together flour and salt; set aside.
  • In a large bowl, pour in water and dissolve sugar. Sprinkle with yeast and let stand for about 10 minutes or until frothy. Stir in butter.
  • Gradually stir in flour mixture until ragged dough forms. Turn out onto lightly floured work surface and knead dough for about 4 minutes or until dough is smooth and no longer sticky. Place in clean oiled bowl; cover and let stand for about 1 hour or until doubled in size.
  • Preheat oven to 425 F (220 C).
  • Divide dough in half and roll each out into abut 12 inch (30 cm) rounds. Place each on a pizza pan or baking sheet.
  • In a bowl, beat together mascarpone, cream, salt and pepper. Spread among both pizza rounds. Top each with pear slices, blue cheese and walnuts.
  • Bake for about 10 minutes or until edge is crisp and cheese is golden. Remove from oven and sprinkle with arugula to serve. Drizzle with balsamic glaze. 

Dairy Inspiration

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