Crank up your oven to its highest setting, around 500°F (260°C). If you’re using a pizza stone, place it in the oven as it preheats, so it’s piping hot when ready to bake.

Start by lightly flouring your work surface. Roll out the pizza dough to your preferred thickness. I like a thin, crispy crust, but feel free to go thicker. Once rolled out, transfer the dough onto a pizza peel or a cornmeal-dusted baking sheet.

Drizzle olive oil generously over the surface of the dough. Use a pastry brush (or the back of a spoon) to spread it evenly. This creates a light, flavorful base for the toppings.

Now the fun begins! Lay the pear slices evenly across the dough. Add the prosciutto slices on top, letting them overlap for a rustic look. Sprinkle the crumbled Gorgonzola cheese and chopped walnuts all over the pizza.

Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 10–12 minutes, or until the crust is golden, the cheese is bubbly, and the prosciutto has crisped up slightly.

Once baked, drizzle honey over the hot pizza for a touch of sweetness that brings everything together. If you’re using arugula, scatter it on top for a peppery zing and a burst of color.