For the pizza dough, combine the water, yeast and sugar in a jug, stir to combine. Sift flour into a large bowl. Add salt, yeast mixture and oil. Mix to form a soft dough. Turn onto a lightly floured surface, knead for 8-10 minutes or until elastic (alternately knead with dough hooker in an electric mixer). Cut the dough into four. Shape into even rounds.
Preheat oven 220°C fan forced. Lightly grease two large baking trays. Roll each piece of dough out to 18cm round. Place onto trays. Brush lightly with oil, cover with wrap and tea towel and set aside 15 minutes in a warm place to rise.
Pear, prosciutto and onion jam Pizza
For the onion jam, combine olive oil, halved and thinly sliced onions, finely chopped red chilli and maple syrup in a non-stick frying pan over medium heat. Press a sheet baking paper onto the surface, cook 20 minutes, stirring every 5 minutes until golden and sticky. Place two trays into the oven. Preheat trays and oven 220°C fan forced.
Spread 1/3 cup of onion jam over each pizza base. Top with pears. Season with salt and pepper, drizzle with a little olive oil. Cook 10 minutes. Remove from the oven, top with torn prosciutto and marinated goats feta. Cook a further 3-4 minutes or until cheese is soft and melty. Scatter over leaves and finely grated pecorino. Serve.
Pear, ricotta and balsamic onion pizza
For the balsamic onion; peel and cut red onions into wedges, leaving the root intact. Place into a greased roasting pan. Drizzle with olive oil and caramelized balsamic. Scatter over fresh thyme. Cover with foil, cook 15 minutes. Remove the foil, cook further 15 minutes, uncovered until soft and sticky. Place two trays into the oven. Preheat trays and oven 220°C fan forced.
Spoon balsamic onions over 2 pizza bases. Divide cherry bocconcini (6 on each) and fresh ricotta between each pizza. Cook 12-15 minutes until base is golden and crisp. Quarter, core and thinly slice pears, toss with baby rocket, toasted walnuts and a little extra virgin olive oil. Top pizzas with pear salad. Season with salt and pepper and serve.
Pear, sriracha chicken and haloumi pizza
Place two trays into the oven. Preheat trays and oven 220°C fan forced. Combine sriracha sauce and Greek yoghurt. Spread over 2 pizza bases. Shred cooked chicken. Grate haloumi. Quarter, core and slice pears. Top pizzas with chicken, haloumi and pear. Drizzle with a little olive oil, season with salt and pepper. Cook 12-15 minutes until base is golden and crisp. Top with baby spinach leaves. Drizzle with a little extra sriracha yoghurt. Season and serve.