This has been on my to-make list for over a year! I got the inspiration from a foie gras pizza I had at a restaurant here in Baltimore. You may have seen it on House of Cards actually... it's a beautiful spot on the water called Wit & Wisdom that has amazing, harbor-side outdoor seating in the summer and cozy warm wood-burning fireplaces crackling in the winter. Not to mention some amazing food and drinks! This foie gras pizza was by far the most amazing thing I've eaten there. I've only had it once last fall, but I thought about ordering it probably ten times. It was one of those instances where I didn't want to ruin the magic of it by ordering it too often, so I told myself that I had to wait until after the holidays last year (meaning.. early 2015) before I could order it again. Sure enough, by the time 2015 had rolled around, I had missed my chance and they had taken it off the menu. I was literally heartbroken! What I would give to have one more bite! At least the memory of how impressive it was still lingers on my tongue. But it was definitely a lesson regarding making moves... sometimes you just gotta make them because if you wait too long you'll miss your opportunity! This is a majorly adjusted attempt at recreating this pizza given that I wasn't brave enough to attempt cooking with foie gras, but as long as I try to wipe the rich, buttery flavor of foie gras out of my mind, it compares pretty well! You really can't go wrong with mascarpone, ricotta, and honey, can you? Plus it's cute served in a mini cast iron skillet:)

mascarpone, ricotta, and honey skillet pizza with roasted pear and arugula

1 red anjou pear (aren't they beautiful?!)
1 teaspoon olive oil
3/4 teaspoon sugar
1/4 cup ricotta
1/8 cup mascarpone
dough for one pizza
honey for drizzling

Slice the pear very thinly and coat with oil and sugar. Bake at 425 for 15 minutes, flipping halfway, until nicely browned and beginning to caramelize. Press your pizza dough into an 8" cast iron skillet. It should be a relatively thick crust. Bake at 375 for 15 minutes. Carefully remove from the oven and dollop the ricotta and mascarpone over the crust. Place the roasted pears on top and then drizzle with honey. Bake for another 30 minutes until the cheese begins to bubble and brown. Top with arugula and serve warm!

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