Fall Pizza

The Dough:

Put
1 3⁄4 cups warm water
1 tbsp traditional baking yeast
1⁄2 tsp sugar
in a bowl and let sit until foaming (5-10 minutes).

Add
spices (rosemary, oregano, basil, thyme, chili flakes, black pepper)
2 tsp. salt
1/4 to 1/3 cup olive oil
and mix.

Then work in
3 1/2 to 4 1/2 cups unbleached flour
And knead for 5-10 minutes (add flour to keep from sticking).

Let rise until doubled (about 1 to 1/2 hours).

This is enough dough to make two pizzas. If you only want one, put half in a ziploc and throw it in the freezer (to thaw, just put in the fridge the night before, or the morning of, the day you'd like to make pizza; bring to room temp in the afternoon; proceed as usual...).

Caramelized Onion, Pear, and Cheese Topping:

Caramelize 4-6 onions, or so in some olive oil (this takes probably a good 45 mins to an hour if you really want the onions to get sweet...shorter if you cheat). Add a bit of salt when they're done. A good dose of black pepper is good, too. When they're almost done, start coring some pears.

Spread the onions on top of the shaped pizza dough.
Slice the pears and lay them on top, nice and pretty (you'll need about 3-5 pears).

Dab some gorgonzola on top (maybe 2-3 tbsp altogether).
Grate a smidgeon of mozzarella on top, if you like. Ditto for parm-reg, if you like. Sprinkle with a bit of oregano, if you like.

Bake at 450F for 15-30 mins, or until it looks done (especially the dough!).

Grape and Gorgonzola Topping:

In a small pot put
1/3 cup white (sweet) wine
2 tbsp sugar
Simmer/boil until reduced to syrup (a tbsp or two's worth).

Halve a bunch of grapes (2-3 cups, pre-halving).
Toss with the syrup.
Mix in about 2/3 cup or so of small (1cm) cubes of mozzarella or fontina (something mildish).

Spread this mixture on top of the shaped (raw) pizza dough.

Dabble about 3-5 tbsp of gorgonzola all over the pizza.

Bake at 450F til done (about 15-30 minutes).