For Crust:
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bown lightly with olive oil. Mix 2 cups flour, shugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to a lightly floured surface. KNEAD dough until smooth, adding more flour by teaspoonfuls if dough is very sticky, about 1 minutes. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. ROLL/PUSH out dough working outward toward edges. If you’re feelin’ ballsy, spin that sucker in the air.
Toppings:
1 sweet or red onion (med/small), thinly sliced
1 pear, thinly sliced
2 tbsp balsamic vinegar
2 big handfuls of fresh baby spinach
1 cup shredded mild cheddar
2 ½ ounces gorgonzola, crumbled
2 ounces chopped walnuts
DIRECTIONS:
Saute onions for about 6 minutes until soft. Stir often. Add pears and sauté another 2 minutes, stirring often. Add vinegar and sauté until liquids evaporate (another 3-4 minutes). Remove from heat. Spread spinach on crust. Sprinkle cheddar on spinach. Spread onions and pears. Add gorgonzola, then walnuts. Bake at 350 for 15-20 minutes, then 400 for 5 minutes.
