The dough recipe below can be used for a savory flatbread such as the pear-fig flatbread I mention above. Simply substitute olive oil for the butter in the dough, let the dough rise as described below, form it into rounds or rectangles, brush lightly with olive oil, and layer each one with 3 ounces of crumbled goat cheese, ½ c. coarsely chopped figs, ¼ c. sliced almonds or chopped walnuts, and 1 large Bosc pear, cored and thinly sliced. Bake as directed below. Drizzle lightly with honey before serving.

Dough:

11/3 c. warm water (about 110 degrees)

1 tbsp. granulated sugar

2½ tsp. active dry yeast (1 packet) or 2¼ tsp. instant yeast (1 packet)

3 c. (16.5 oz.) all-purpose flour

1 tbsp. unsalted butter, at room temperature, plus 1 tbsp. for buttering bowl or bag

1½ tsp. salt 

Topping:

Finely grated zest of 1 lemon

1/3 cup granulated sugar

3 tbsp. unsalted butter, at room temperature, divided

To finish: 

1 c. dried apricots, snipped or cut into ¼-inch pieces

1 c. fresh strawberries, thinly sliced

1 c. toasted walnuts, coarsely chopped

1½ cups whipping cream

3 tbsp. granulated sugar

3 tbsp. mascarpone cheese

Directions:

Make dough: 

Combine water, sugar and yeast in a small bowl. Mix well and let rest for 5-10 minutes, or until fit begins to foam.

Place flour, butter and salt into the bowl of a food processor (if not using a food processor, put these ingredients into a large mixing bowl). Turn processor on for 30 seconds to mix ingredients together (or mix by hand in bowl). With machine running, slowly pour yeast mixture through feed tube. Once dough forms, let machine continue processing for 20 seconds. 

(To complete dough in bowl, make a well in center of flour mixture and pour water-yeast mixture into the center. Use a wooden spoon to mix everything together until it is evenly moistened. Turn dough out onto a lightly floured countertop. Dust dough lightly with flour and knead it until smooth, 5-10 minutes. Sprinkle lightly with flour, as needed, to keep dough from sticking too much. When completed, dough should be smooth and just a bit sticky).

For both methods, use a tablespoon of butter to oil a bowl or zip-lock bag; transfer dough to bowl or bag, turning it so that all sides are lightly coated with butter. Cover bowl tightly or seal bag. Let dough rest for 1-1½ hours at room temperature. (Alternatively, dough may be refrigerated for up to three days. Remove from refrigerator 30 minutes before continuing with recipe.)

Heat oven to 500 degrees. Cover two baking sheets with parchment paper.

Make topping: 

In a small bowl, stir together sugar and lemon zest; set aside. 

Cut dough into two pieces and roll out on a lightly floured countertop, or stretch over lightly floured hands. Place on parchment-lined pans. 

Smear half of the softened butter onto each piece of dough and then sprinkle each with half of the sugar/lemon mixture. Place the pizzas in the oven and bake for 8-10 minutes, or until sugar is caramelized and dough is golden brown.

Transfer pizzas from pans to a cooling rack. 

Place whipping cream and sugar in a small bowl. Whip for 30 seconds, then add mascarpone cheese. Continue to whip until soft peaks form. Spoon mixture onto cooled pizzas and arrange fruit over topping in wedges.

Makes two 9-12 inch pizzas.