Chicory and Pear Pizza

A great cake recipe for any occasion:

Crumble the yeast, mix with lukewarm water and the oil until smooth. Stir into the flour with the kneading picks, season with salt, season with pepper, knead together, cover and leave in a warm place for 20 min.

Knead dough again heartily, roll out on parchment paper to a circle and, except for 1 cm edge, prick a few times with a fork. Let rise for 20 min.

Cut the chicory into eighths lengthwise. Remove the skin from the pear and cut it in half, remove the core and cut it into 8 wedges (data based on 1 35cm pizza). Remove the rind from the gorgonzola and cut finely into cubes. Spread 2/3 of it evenly on the dough base. Place chicory and pears in a circle on the dough, alternating. Add nuts, sprinkle with the remaining Gorgonzola and Gruyère.

Bake the pizza in the heated oven on the 2nd rack from the bottom at 200 degrees for 30 to 35 min (gas 3, convection oven 20 min at 180 degrees ). Cover with aluminum foil if necessary.

Cut lemon balm into tender strips and sprinkle over the pizza before serving.

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