White Pear Pizza with Burrata, Speck and Pistachios

There’s something quietly luxurious about a white pizza—no tomato, no sharp acidity—just a soft, creamy canvas that invites layers of flavor to unfold. This white pear pizza leans fully into that idea with a base of thyme-infused white sauce, topped with buttery fontina, jammy caramelized onions, juicy crisp pears, creamy burrata and salty speck. A light drizzle of honey adds a glossy sweetness that ties into the pears, while fresh lemon zest cuts through the richness with a bright, citrusy lift. A dusting of freshly grated Grana Padano brings a final layer of savory depth.

I love the balance of flavors here -- sweet, savory and nutty. I brought this to a local tavern where they are cool with people bringing in their own food and shared it with a friend who was wowed after her first bite, amazed at how well the flavors work together without feeling fussy.

I’m a fan of white pizza and this is my “go-to” sauce. (It was also the sauce used on my grand prize-winning pizza in the Sebastiani Wines “Pizza Your Way” competition!) It starts with sautéed shallots and garlic and a wine reduction, followed by the addition of heavy cream and thyme. This freezes really well and oftentimes double the recipe so that I have it on hand. I do the same thing with caramelized onions and pack them into freezer bags to use for all kinds of things like burgers, eggs, quesadillas – and pizza!

This is the kind of pizza one might expect from a restaurant, but it works just as well for a relaxed dinner at home or cut into smaller pieces or squares for entertaining. It feels a little unexpected – and elevated enough to stand out from standard pizza fare.

Pizza Stones

A pizza stone is great, but it’s definitely not a requirement—you’ve got a few solid options that can get you surprisingly close.

The easiest swap is a heavy baking sheet. Simply turn it upside down and preheat it in the oven just like you would a pizza stone. The flat, hot surface will help the crust start cooking immediately, which is important for getting crispness. Just build your pizza on parchment and slide it right onto the hot sheet.

If you happen to have a baking steel, that’s actually even better than a stone. It gets hotter and transfers heat more efficiently, so you’ll get a beautifully blistered crust. Same idea—preheat it thoroughly before baking.

Or, you can use a regular baking sheet without preheating. You’ll still get a good pizza—the crust might just be a bit softer. One small trick that helps regardless of what you use: bake your pizza on the lower rack of the oven. That extra bottom heat makes a noticeable difference in how the crust cooks.

Ingredients

Pear Pizza

White Pizza Sauce with Thyme

• prepared pizza dough
• fontina cheese
• pears (Bosc, Anjou, Comice or Bartlett)
• burrata cheese
• speck ham
• pistachios
• lemon
• Grana Padano cheese
• honey
• olive oil
• yellow onion
• balsamic vinegar
• sugar
• shallot
• garlic
• white wine
• heavy cream
• fresh thyme
• salt
• fresh ground black pepper

See recipe card for quantities.

Instructions

Pear Pizza

One hour prior to baking, place a pizza stone in the oven set to 450 to 500°F. Cut a piece of parchment the size of the pizza stone and spray with oil, sprinkle with cornmeal and gently shape the dough to the size of the parchment either by using one’s fist and stretching, tossing, rolling or just forming it to a diameter the size of a pizza stone. (16" to 18")

Top pizza evenly with half of the White Pizza Sauce with Thyme.

Evenly cover with fontina cheese.

Dab caramelized onions over the cheese.

Arrange pear slices to cover the pizza.

Top with dabs of burrata.

Transfer the pizza to the pizza stone and bake for 10 to 12 minutes. Remove from oven and top with torn pieces of speck ham and return to the oven for 4 minutes or until crust is lightly browned.

Finish with a drizzle of honey. Sprinkle pizza with chopped pistachios, lemon zest and grated Grana Padano cheese. 

White Pizza Sauce with Thyme

Prepare White Pizza Sauce with Thyme: In a medium skillet over medium heat, cook shallots and garlic in olive oil until softened, about 5 minutes.

Add wine and reduce to about 2 tablespoons, about 10 minutes.

Add the cream and reduce by half, approximately 10 minutes to make approximately ½ cup. Stir in thyme. .

Season with salt and pepper to taste

Caramelized Onions

Hint: Whenever I make this creamy white pizza sauce, I make a double batch and freeze it in 4 ounce containers. It's great to have on hand when you are in the mood for pizza or flatbread. It's best to thaw it first and it is just fine to spread it over the pizza without reheating. If you reheat it on the stove top, it may have a tendency to break up. Make sure to reheat it "low and slow" whisking constantly to ensure that it emulsifies.

Substitutions & Variations

• Onions: No shallots? Substitute finely diced yellow onion. 
• No wine? You can skip the wine and use a splash of chicken or vegetable stock with a squeeze of lemon for brightness. 
• Cheese: While fontina is ideal for its melt and mild nuttiness, but it’s not essential. Low-moisture mozzarella will give you a stretchier, more classic texture, while Gruyère leans more savory and slightly sharper. 
• Fresh Mozzarella / Ricotta: Instead of the burrata, use fresh mozzarella or even ricotta dolloped across the top.
• Apples: I love using pears here, but they are not the only fruit to consider. Thinly sliced apples, such as a Honeycrisp or Fuji, are great substitutes.
• Prosciutto: For the speck, prosciutto is the obvious substitute
• Vegetarian: Simply skip the speck. Consider replacing it with a handful of sautéed mushrooms for some savory umami depth.
• Nuts: Pistachios compliment pears so nicely and add a nice earthy crunch, but walnuts, hazelnuts, or even toasted almonds would all work. If you need a nut-free option, try toasted pumpkin seeds for a similar texture.
• Parmesan / Pecorino Romano: These are perfect substitutes for Grana Padano.
• Balsamic Glaze: Consider using this instead of the honey for something sweet and punchy.

Equipment

• pizza stone or baking sheet
• parchment paper
• medium and large skillet

Storage

Store leftover pizza by storing it in an airtight container, placing paper towels between slices or wrapping it in plastic wrap or aluminum foil.  Refrigerate for up to 4 days or freeze for up to 2 months.

Reheat pizza at 250°F for 15 minutes.

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Pear Pizza with Burrata, Speck and Pistachios

The Savory Tart

This quietly luxurious white pear pizza starts with a creamy base of thyme-infused white sauce, topped with buttery fontina, jammy caramelized onions, juicy crisp pears, creamy burrata and salty speck. Finish with a light drizzle of honey that adds a glossy sweetness that ties into the pears, while fresh lemon zest cuts through the richness with a bright, citrusy lift. A dusting of freshly grated Grana Padano brings a final layer of savory depth.

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Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 45 minutes mins

Course entree, Main Course, Snack

Cuisine American, Italian

Servings 4

Equipment

• pizza stone or baking sheet
• parchment paper
• large and medium skillet

Ingredients

  

• 1 pound prepared pizza dough
• White Pizza Sauce with Thyme (recipe follows)
• 8 ounces shredded Fontina cheese
• ⅓ cup caramelized onions (recipe follows)
• 1 or 2 pears (Bosc, Anjou, Comice or Bartlett), cored and sliced thin
• 4 ounces of burrata cheese, cut into small pieces
• 3 ounces speck ham torn into pieces, substitute prosciutto
• 2 tablespoons chopped shelled pistachio nuts
• zest from ½ lemon
• freshly grated Grana Padano cheese
• honey

Caramelized Onions

• 2 tablespoon olive oil
• 1 medium yellow onion, sliced thin
• 1 tablespoon balsamic vinegar
• ½ teaspoon sugar

White Pizza Sauce with Thyme

• 1 tablespoon olive oil
• 1 small shallot, diced
• 2 cloves garlic, minced
• ½ cup dry white wine
• 1 cup heavy cream
• 1 teaspoon minced fresh thyme
• salt and pepper to taste

Instructions

 

• One hour prior to baking, place a pizza stone in the oven set to 450 to 500°F. Cut a piece of parchment the size of the pizza stone and spray with oil, sprinkle with cornmeal and gently shape the dough to the size of the parchment either by using one’s fist and stretching, tossing, rolling or just forming it to a diameter the size of a pizza stone. (Mine is 16”.)
• Assemble Pizza: Top pizza evenly with half of the White Pizza Sauce with Thyme. Evenly cover with fontina cheese. Dab caramelized onions over the cheese. Arrange pear slices to cover the pizza. Top with dabs of burrata.
• Transfer the pizza to the pizza stone and bake for 10 to 12 minutes. Remove from oven and top with torn pieces of speck ham and return to the oven for 4 minutes or until crust is lightly browned.
• Finish with a drizzle of honey. Sprinkle pizza with chopped pistachios, lemon zest and grated Grana Padano cheese.
• Prepare Caramelized Onions: Add 2 tablespoons olive oil to a large skillet set over medium heat. Add onions and cook, stirring often, until softened and caramelized, Add vinegar and sugar and continue cooking until vinegar has been absorbed. Reserve.
• Prepare White Pizza Sauce with Thyme: In a medium skillet over medium heat, cook shallots and garlic in olive oil until softened, about 5 minutes. Add wine and reduce to about 2 tablespoons, about 10 minutes. Add the cream and reduce by half, approximately 10 minutes to make approximately ½ cup. Add thyme and season with salt and pepper to taste.