The last one of the pizzas I made in Sweden in the summer is this one with pears and my favourite blue cheese St Agur. It’s a very classic flavour combination that works really well on the bianco base. And I can assure you it was as yummy as it looks!

But, as I always strive towards perfection, I do think it would be even nicer with some added crunch in the form of chopped walnuts and an extra hint of sweetness with a drizzle of Acacia honey. I tried to find both these ingredients in the beach house but as it’s not as well stocked as our regular kitchen I came out empty. As you can tell I didn’t really plan all the pizza toppings beforehand, but got carried away mid-baking.

Edit 4 February 2019: I made this again on New Year’s Day, this time with the chopped walnuts and acacia honey. And it really elevated the pizza! I highly recommend it. The honey contrasted nicely against the salty cheese and the walnuts added another dimension with their crunch and bitterness. Yum! See last picture. 

Pizza bianco with pears and Saint Agur, makes 1 pizza

1/4 pizza dough 

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Präst cheese (mature cheddar works too) 

2 pears, thinly sliced lenghtways

40 g Saint Agur, broken into smaller pieces

sea salt and black pepper

To serve:

chopped walnuts and a drizzle of acacia honey 

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Präst cheese. Add the pear slices and distribute the Saint Agur. Season. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown. Remove from oven, add walnuts and honey and cut into slices.