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Inverted Pizza with Pears, Goat Cheese and Pistachios

Inverted Pizza with Pears, Goat Cheese and Pistachios

By Rose HattabaughOctober 17, 2023

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Rating

For this inverted pizza, we call on a winning ingredient combination of contrasting flavors: sweet, subtly floral pears and rich, tangy goat cheese. Roasting the pears with shallots balances their sweetness, while pistachios add nutty notes and salty crunch to each bite. Store-bought refrigerated pizza dough makes this pie a breeze to prepare, but for easiest shaping, be sure the dough is at room temperature, not chilled. As a final but optional flourish, sprinkle the savory-sweet pizza with crushed fennel seeds and minced fresh thyme or rosemary.

Ingredients
  • 3

    medium ripe but firm pears, stemmed, halved, cored and cut into ¼-inch wedges

  • 2

    medium shallots, halved lengthwise and thinly sliced

  • 3

    tablespoons extra-virgin olive oil, divided

  • 1

    tablespoon honey, plus more to serve

  • Kosher salt and ground black pepper

  • All-purpose flour, for dusting

  • 1½

    pounds store-bought refrigerated pizza dough, room temperature

  • 4

    ounces fresh goat cheese (chèvre) OR blue cheese, crumbled (½ cup)

  • ½

    cup roasted salted pistachios, roughly chopped

Step 1

Heat the oven to 450°F with a rack in the lowest position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss together the pears, shallots, 2 tablespoons oil, honey and ½ teaspoon each salt and pepper. Distribute the mixture in an even layer on the prepared baking sheet and bake without stirring until the pears and shallots begin to brown and soften, about 15 minutes.

Step 2

Meanwhile, on a well-floured counter, use a rolling pin to roll the dough into a 12-by-16-inch rectangle (the same dimensions as the baking sheet); work from the center outward to help ensure the dough is even. If it is resistant or shrinks after rolling, wait 5 to 10 minutes before trying again; if it is very elastic, you may need to give it a few rests. It’s fine if the dough rectangle is slightly smaller than the baking sheet.

Step 3


When the pear mixture is ready, remove the baking sheet from the oven; leave the oven on. Being careful not to touch the hot baking sheet, lay the dough over the pear mixture, gently stretching and tucking in the edges as needed so the dough fills the baking sheet. Brush with the remaining 1 tablespoon oil, then use a fork to poke holes every 2 to 3 inches all the way through the dough. Bake until the surface is well browned, 15 to 17 minutes.

Step 4

Remove from the oven and immediately invert a wire rack onto the baking sheet. Using potholders or oven mitts, hold the baking sheet and rack together and carefully invert. Lift off the baking sheet, then slowly peel away the parchment. Using a spatula, scrape off any toppings that cling to the parchment and return them to the pizza. Scatter on the goat cheese and sprinkle with the pistachios, then drizzle with additional honey.

Step 5

Optional garnish: Crushed fennel seeds OR minced fresh thyme OR rosemary OR a combination