Thread by @Cajsa

I feel like giving my followers a gift: my recipe for caramelized pear pizza. It may sound weird, but it the most amazing thing. Seriously, it's easy and to die for.
So here goes:

First, make the dough. I use this recipe because it requires no kneading and no work. It makes a chewy dough with a crispy crust. I make it ahead, but you don't have to. This recipe makes 4 pizzas or 4 breads, whatever you want.
leitesculinaria.com/93789/recipes-…

So, about an hour before you want to put the pizza in the oven, you want to caramelize an onion. I make a small pizza using 1/4 of the dough above, but you can double for a large pizza. The secret is caramelizing the onion with patience, because that is your 'sauce'

I melt 2 tsp of butter on low heat with 1/2 tsp of thyme. While that melts and heats the herb, I slice my onion super thin on a mandoline. I add the onions to the butter, leave the heat low and read a book for 30 minutes, I stir.

Now I add 1/2 tsp of molasses to deepen and make the sweetness of the onions a bit more complex. I add a pinch of baking soda to precipitate the Maillard reaction meaning it caramelizes about twice as fast. A PINCH!!! Let it keep cooking until it's a gorgeous brown, no char!

Turn the oven on to 400° before doing the rest which is super easy. Spread 1/4 of that dough you made into a pizza onto a lightly oiled sheet, spread it thinly with a bit of a rolled back edge.

Spread the caramelized onions over it. I use the back of a spoon and even use the onions to help spread the dough thinner. Then I peel and slice a pear, spread it out over the entire pizza. Then add 1/2 cup of shredded mozzarella over that. Sprinkle with chopped pecans

Bake 20 minutes, let rest 5-10 minutes and slice into four huge and delicious pieces. I use about 1/4 cup of pecans. I have tried with Blue Cheese, it's okay, but I don't much like Blue Cheese. Those who love that cheese prefer it to mozzarella