Equipment
* optional
Ingredients
Pizza Dough
- 300 g 00 flour
- 195 ml water
- 9 g fine sea salt
- 2 g instant yeast
Toppings
- 100 g mascarpone cheese, softened at room temperature
- 150 g black pudding, casing removed and crumbled
- 1 bosc pear, cored and thinly sliced
- 30 g pine nuts, toasted
- 2 g fresh rosemary, finely chopped
- 15 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1245 kcal
- Protein
- 32 g
- Carbohydrates
- 145 g
- Fat
- 57 g
- Fiber
- 8 g
- Sugar
- 13 g
- Sodium
- 2358 mg
- Saturated Fat
- 20 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 7 g
- Potassium
- 429 mg
- Calcium
- 156 mg
- Iron
- 5.9 mg
- Magnesium
- 90 mg
- Phosphorus
- 264 mg
- Zinc
- 3.2 mg
- Vitamin A
- 270 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.16 mg
- Niacin
- 3.1 mg
- Folate
- 74 mcg
- Water
- 179 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the 00 flour, lukewarm water, instant yeast, and fine sea salt in a mixing bowl until a shaggy dough forms.
Transfer the dough to a clean work surface and knead for 10 minutes until it becomes smooth, elastic, and passes the windowpane test.
Divide the dough into two equal portions, shape into tight balls, cover with a damp cloth, and let rest at room temperature for 2 hours until doubled in size.
Place a pizza stone in the lower third of the oven and preheat to 250C/480F. Allow the stone to heat for at least 45 minutes.
Transfer one dough ball to a lightly floured pizza peel. Gently press and stretch the dough outward from the center to form a 25-centimeter circle, leaving a slightly thicker rim.
Dollop and gently spread half of the softened mascarpone cheese evenly across the stretched dough, leaving the rim bare.
Evenly distribute half of the crumbled black pudding and half of the thinly sliced bosc pear over the mascarpone base.
Slide the pizza directly onto the preheated pizza stone. Bake for 8 to 10 minutes until the crust is blistered and dark golden brown, and the pears are tender.
Remove the pizza from the oven. Immediately scatter half of the toasted pine nuts and fresh rosemary over the top, then finish with a drizzle of extra virgin olive oil. Repeat shaping, assembling, and baking for the second dough ball.
Chef's Notes
- Use a firm but ripe pear variety like Bosc or Anjou; overly soft or overripe pears will release too much moisture during baking and result in a soggy crust.
- If your black pudding is particularly dry or leans crumbly, gently pan-fry the crumbles in a tiny drop of oil for one minute before assembling to release its natural fats and amplify the savory notes.
- Toasting the pine nuts beforehand is crucial to draw out their essential oils. Do this in a dry skillet over medium-low heat, tossing constantly until golden brown, then immediately transfer to a cool plate.
- Applying the fresh rosemary after baking rather than before ensures its volatile oils remain vibrant and aromatic instead of turning bitter in the intense oven heat.
- For an extra layer of complexity, a very light drizzle of hot honey right before serving pairs beautifully with the earthy pudding and sweet pear.
Storage
Refrigerator: 2 days — Store in an airtight container to prevent the crust from drawing moisture from the fridge.
Reheating: Reheat in a 200C/400F oven directly on the rack for 5 minutes until the crust is crisp. Do not microwave.
Troubleshooting
Dough springs back and resists stretching
Cause: Gluten network is too tight and has not relaxed sufficiently
Fix: Cover the dough with a damp cloth and let it rest for 15 minutes before attempting to stretch again
Prevention: Ensure the dough rests undisturbed in a warm, draft-free area for the full proofing time
Pizza sticks to the peel and will not slide into the oven
Cause: Insufficient flour on the peel or the dough sat too long after being topped
Fix: Gently lift the stuck edges, blow a pocket of air underneath, and toss a little extra flour under the base before shaking
Prevention: Work quickly once the dough is stretched and ensure the peel is dusted with flour or semolina
Cultural Context
This recipe bridges traditional British and Italian culinary philosophies, utilizing black pudding a staple of the full English breakfast as a savory counterpart to Italian pizza fundamentals. The pairing of cured or blood-based meats with sweet orchard fruits is a classic European flavor profile dating back to medieval times, updated here in a modern, accessible format.
