Pumpkin and Pear Pizza

This pizza is a unique combination of sweet and savory flavors that is perfect for fall.

It is also a great option for vegetarians.

The pizza may be too sweet for those who prefer traditional savory toppings.

It is also not a low calorie or low fat option.

The pumpkin in this recipe is a great source of Vitamin A and fiber.
It may also help in boosting the immune system.

	1/4 ounce dried yeast
	1 teaspoon sugar
	1 cup hot water
	6 ounces whole wheat flour
	6 ounces white flour
	1 teaspoon salt
	1 tablespoon olive oil
	14 ounces pumpkin , peeled and cubed
	1 tablespoon olive oil
	1 pear , cored , peeled , and sliced
	3 1/2 ounces gorgonzola
	1 sprig fresh rosemary

1.	Begin by preheating your oven to 425 degrees Fahrenheit.
2.	In a small bowl, combine the dried yeast, sugar, and hot water and let it sit for 10 minutes or until it becomes frothy.
3.	In a large mixing bowl, combine the whole wheat flour, white flour, and salt.
4.	Add the yeast mixture and olive oil and mix until it forms a dough.
5.	Knead the dough for 5 minutes and then set it aside to rise for 30 minutes.
6.	While the dough is rising, roast the pumpkin in a separate bowl with olive oil at 425 degrees Fahrenheit for 20-25 minutes or until it is soft.
7.	Once the dough has risen, roll it out onto a pizza stone or baking sheet.
8.	Add roasted pumpkin, pear slices, and gorgonzola cheese on top.
9.	Bake the pizza at 425 degrees Fahrenheit for 15-20 minutes or until it is golden brown.
10.	Garnish the pizza with fresh rosemary before serving.