This beautiful summer pizza is a creation of ours and is very popular at the restaurant. We are honored to have been able to provide this recipe to the Pear Bureau Northwest organization so we thought it would be a good idea to forward it to our readers in Carson City. This is truely an adult pizza but I'm sure the kids will enjoy it as well.

Almost all of the ingredients can be bought at the Farmer's Market here in Carson City. That's where I suggest you go.

I would recommend a dry Reisling such as the one from Chateau St. Michelle from Washington which is stellar. A summer rosé is another excellent choice. We are serving the St.Michelle dry rosé as the recommended wine pairing at the restaurant with this pizza.

As a side note I am sorry for missing the July recipe. Karen and I along with my Dad (Stonehouse Cafe in Reno), sisters and cousin Jerry (Crackerbox Restaurant) went to Oregon for a family reunion. Speaking of family reunions the Reno Magazine (July issue) did a great story on our family's culinary influence in Northern Nevada. The article gives great insite into our family's restaurants --- Adele's, Stonehouse Cafe and Gridle of Winnemucca to name some of the restaurants our family is involved in in Nevada not to mention Arizona, Ohio and California. Don't miss the article.

As always enjoy, enjoy, enjoy!!!

Béchamel Sauce

2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper to taste

In a heavy saucepan melt butter over medium heat; do not allow to brown. Whisk in flour, salt and pepper to a smooth and bubbly consistency. Gradually stir in milk, continuing to stir. Cook until sauce thickens and comes to a boil. Remove from heat. Makes 1 cup.

Note: This recipe makes more sauce than you need so try to arrange to use the remainder for preparing another dish within three to four days. DO NOT FREEZE.

Pizza Dough

1 package regular yeast (not rapid rise)
1/4 cup warm water
1/2 teaspoon salt
1 teaspoon sugar
3 tablespoons olive oil
1 cup cool water
3 1/4 cups bread flour

Dissolve: yeast in quarter cup of warm water for 10 minutes
Mix the following: salt, sugar, olive oil, cool water and pour into mound of bread flour. Add yeast mixture.

Knead on a flat surface until elastic and smooth or use a food processor and pulse until dough forms a ball then knead by hand.

Place the dough in an olive oil coated, floured bowl and let rise for 30
minutes.

Roll into one large or 2 small circles and brush with olive oil. Make sure when rolling out dough you use lots of cornmeal on the surface where dough is being rolled and roll dough thin (approximately eighth inch to quarter inch thick). Form the edges of the dough into a half inch high rim.

Pizza Topping

1 sweet yellow onion (large enough to make 1 cup, thinly sliced)
3 tablespoons brown sugar
2 tablespoons sweet butter
1/4 cup pecan halves
2 red pears (D'Anjou)
1 lime
2 tablespoons Béchamel Sauce
1/4 pound Blue Shropshire English Cheese

Note: If you cannot locate the cheese you can use 2 ounces of a good sharp English-style cheddar
mixed with 2 ounces of a good blue cheese.

In a 6 inch saute pan melt 1 tablespoon of butter over medium heat, add onions and slowly cook approximately 10 to 15 minutes to a light translucent brown stirring occasionally. Add one and a half tablespoons brown sugar and cook, stirring occasionally, for 10 minutes or until the onions are a dark brown color. Remove from pan and set aside.

Melt the remainder of the butter in the pan, add pecan halves and cook 5 minutes over medium heat. Add the rest of the brown sugar. Stir and cook 3 minutes more or until sugar has dissolved. Place on parchment paper or foil. Make sure they are placed so as not to touch each other; let cool.

Slice pears thinly to about eighth inch to quarter inch thick, end to end (no core). Place in a glass dish and spritze with the juice of the lime.

To make pizza roll out the dough to eighth inch thickness. Spread the sauce over the dough (barely covering it; not too much sauce) and top with the carmelized onions (onions only; no sauce). Crumble half of the cheesse over the top and arrange the raw drained pear slices in a circular fashion. Leave a gap about half an inch between each pear slice. Sprinkle the pecan halves all over and then the rest of the cheese.

Place the pizza on a pizza stone or pan with plenty of corn meal or dry polenta on the pan. Place in a pre-heated 500 degree oven and cook approximately 10 to 12 minutes or until crust is a light golden brown. Each oven cooks differently so the baking time may vary.

The key to this dish is that the dough is dark to golden brown and the cheese is throughly melted.