Black Pudding And Pear Topping

• 1 10-inch pizza shell already prepared (see above)
• 1/4 cup mascarpone cheese
• 2 black pudding sausages, cut in paper-thin slices
• Approximately 1 1/2 soft ripe pears, cored and cut in thin slices
• 2 sprigs rosemary
• Olive oil for sprinkling
• 1/4 cup pine nuts

1. Preheat oven to 500 degrees for one hour.
2. Spread the mascarpone on the dough in the pizza shell.
3. On top, alternate paper-thin slices of black pudding sausage with slices of ripe, peeled pear.
4. Place the rosemary sprigs on top.
5. Sprinkle with olive oil and pine nuts and bake for 10 minutes.
6. Remove the pizza from the oven, take off the rosemary sprigs and serve the pizza.

mascarpone cheese, black pudding sausages, rosemary, olive oil, pine nuts

Taken from cooking.nytimes.com/recipes/7511 (may not work)