1 3/4 cups all-purpose flour
1 envelope Fleischmann's RapidRise Yeast
1 tablespoon sugar
3/4 teaspoon kosher salt, divided
1 teaspoon basil
1/2 teaspoon Italian herb seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried lemon peel
1/4 teaspoon onion powder
1 tablespoon Mazola Extra Virgin Olive Oil
3/4 cup very warm water (120 to 130°F)

Topping:

1 tablespoon Mazola Extra Virgin Olive Oil
1/2 cup (2 ounces) shredded Italian blend cheese
1/3 cup crumbled Gorgonzola cheese
1/2 cup sliced black olives
1 Bosc pear
1/2 cup chopped walnuts

For bread: Mix flour, undissolved yeast, sugar, 1/2 teaspoon salt and spices in a large bowl. Add 1 tablespoon olive oil and water. Stir until well mixed. Cover and let rise in a warm, draft-free place for 30 minutes (will not double in bulk).

Pat dough into a circle with oiled fingers on a greased pizza pan. Dough should be about 14-inch thick.

Poke holes into the dough about 2 inches apart, using fingers or the handle of a wooden spoon. For topping: Drizzle bread with 1 tablespoon olive oil. Sprinkle evenly with cheeses and olives.

Slice pear into fourths; core. Cut each fourth into thin slices. Place pears evenly on the dough and top with walnuts and remaining 1/4 teaspoon kosher salt.

Bake in preheated 375°F oven for 35 minutes or until golden.

Serve warm.

Makes: 8 servings

Source: ACH