1. Preheat your oven to 250°C on bake or convection mode, with no fan force. If you are using a pizza stone, place it in now so it can preheat fully.

2. Open your Based Pizza base and spread a thin layer of thickened cream across the surface. Add sliced or shredded mozzarella or scamorza, then drizzle lightly with olive oil.

3. Once the oven is at temperature, place the base straight on the rack so it can breathe underneath. Bake for 5-6 minutes.

4. Thinly slice your spear with a mandolin or by hand.

5. After about five to six minutes, when the cheese has melted and the base is golden and crisp, take it out. If your oven cooks unevenly, give the pizza a turn halfway through.

6. Top the hot base with the sliced pears, crumbled gorgonzola, a sprinkle of grated pecorino, and a drizzle of honey. Serve immediately.

• 1 Based Pizza sourdough base
• 2 tablespoons thickened cream
• 80 g mozzarella or scamorza, sliced or shredded
• 1 tablespoon olive oil
• small pear, thinly sliced
• ½ ripe pear, thinly sliced
• 40 g gorgonzola, crumbled
• 15 g pecorino, finely grated
• 1 tablespoon honey
• A small handful of walnuts, lightly crushed (optional)