4 servings

Try pizza without the tomato sauce. You can also replace the pear-honey topping with a potato-garlic version and keep the recipe otherwise unchanged. This recipe will make one baking tray sized pizza or four smaller ones.


  • 25 g fresh yeast
  • 2 dl water
  • 3 tbsp oil
  • 1 tsp salt
  • 1 tsp sugar
  • Approx. 5 dl of wheat or pizza flour
  • 240 g of Pulled Oats® Nude
  • 2 dl crème fraiche
  • 3-4 pears
  • 2–3 mozzarella cheese
  • Fresh rosemary
  • Honey or agave syrup
  • Black pepper


  1. Preheat oven to 250°C.
  2. Crumble the yeast into a bowl with lukewarm water and stir until the yeast dissolves. Gradually add the salt, sugar and flour. Knead the dough until it is soft and elastic. Add the oil. Cover the dough with a cloth and set it aside to rise for 30-60 minutes.
  3. Wash and thinly slice the pears. Using a rolling pin make a thin pizza base. Remember to sprinkle a little flour on the table so that the pizza dough does not stick to it. Spread crème fraiche all over the centre of the dough. Sprinkle evenly with pear slices, Pulled Oats® and mozzarella. Sprinkle over the honey, rosemary and black pepper. Bake the pizza in the oven for 10 minutes, or until the crust turns slightly golden brown.
  4. Bake a crispy pizza by heating the empty baking tray in the oven and then baking the base for 5 minutes before adding the toppings.