Follow the baking instructions for your favorite pizza crust recipe. I used Ken Folkish’s Saturday Pizza Dough recipe in the Jul/Aug issue of Bake From Scratch. The pizza bakes at 550 degrees Fahrenheit for 5 minutes + 1 to 2 minutes under the broiler. I’ve included links to some of my favorite pizza crust recipes in the blog post and also in the recipe notes if you’re looking for some inspiration.
Once you’ve prepared your crust and have the dough laid out, drizzle some olive oil on top of the dough and use the tips of your fingers to spread it around. You don’t want pools of oil but enough that you can see it.
Sprinkle some Kosher salt or smoked sea salt onto the surface of the dough.
Spread out the slices of pears, summer sausage, and crumbled goat cheese in that order onto the pizza dough. Finish with a drizzle of balsamic vinegar.
Bake in the oven until the rim of your crust is golden (for me, 5 minutes at 550 degrees Fahrenheit).
Switch the oven to broil and broil until the cheese is melted and the crust has a few spots of darker brown as well as a few char spots.
Let the pizza cool for 5 minutes before slicing or serving.