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This recipe is my own spin on the baked pear and Brie sandwich served at The Farm of Beverly Hills. I first ate at The Farm with my husband when we were dating and, while I'm sure we had fun on the date, what I really remember about our outing was the baked pear and Brie! My recipe replaces Brie with lactose-free Monterey Jack and adds flavors courtesy of bacon, fig butter, and OJ. Serve this dish to wow guests from any zip code, including 90210.

Caramelized Pear And Fig Pizza

lactose-free butter

brown sugar or palm sugar

Bosc pears cut into 14-inch thick

slices

sweet yellow onion

orange juice

honey

ground black pepper

Pinch of salt

Fig butter

gluten-free pizza crusts

oz. lactose-free Monterey Jack

slices bacon

handful chopped walnuts

handful arugula

Warm butter in a large non-stick skillet over medium heat. Once butter has melted, add brown/palm sugar. Stir until sugar has dis- solved, about 2 minutes. Add sliced pears to skillet and cook until pears are slightly softened, about 2 minutes, then add onion and cook for another 5 minutes, stirring occasionally

Add orange juice, honey, black pepper, and salt to skillet. Con- tinue cooking mixture over medium heat, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Remove skillet from heat and set aside.

Spread a thin layer of fig butter on each pizza crust, leaving about 1 centimeter around the perimeter of the crust unbuttered. Top buttered portion of crust with evenly-spaced slices of cheese.

Place pizzas on top rack of oven and bake for 7 minutes or until edges of crust and cheese are slightly browned.

When about 2 minutes of cooking time remain, sprinkle bacon and walnuts atop pizzas, then continue baking. Once pizzas are ready, remove from oven, sprinkle with arugula leaves and then spread pear and onion mixture on top of pizzas. Slice and serve immediately.