Directions

1. Combine water, yeast and sugar and set aside in a warm place until it begins to foam (4-5 minutes). Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour. Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. If you’re using a mixer, now is the time to switch to the dough hook. Knead (either by turning on your machine or by hand) for 2-3 minutes. Set the dough aside in an oiled bowl, covered with a dish towel for 30 minutes. After dough has doubled in size, punch down and allow to rise for another 30 minutes.
2. While the dough rises, heat 2 tbsp olive oil over medium-low heat in a medium-sized frying pan. Add the onions and caramelize very slowly, stirring occasionally. This should take about 20 minutes. Remove from heat and set aside
3. Once the dough has finished rising, preheat oven to 475 degrees F. Dust a clean, flat surface with flour. Using a floured rolling pin (or a wine bottle, in a pinch), roll the dough out into a 12" circle--it should be very thin. Transfer the pizza onto a floured cookie sheet, pizza pan or a hot pizza stone, if you have one. Using a pastry brush (or your clean fingers), brush the dough with 1 tbsp of olive oil and scatter it with the pears, onions, and crumbled gorgonzola. Bake for 12-15 minutes or until the crust is golden-brown, the cheese has melted and the top of the pizza is browned in spots.
4. While the pizza bakes, toss the greens and cranberries with 1 tbsp olive oil, 2 tbsp balsamic vinegar, and salt and pepper to taste.
5. To serve, heap the dressed greens over the hot pizza. Cut into wedges.