I like to end a pizza dinner with a fruit pizza: pecorino with grapes in the summer, gruyere with pear in the winter. I recommend a chestnut honey, but you can vary this with a light drizzle of truffle oil.
Crust for one pizza using Pizza Dough recipe (*see below)
6ounces gruyere cheese in thin slices or coarsely grated
1large ripe, Bosc pear, peeled, seeded, and cut into approximately 12 thin slices, lengthwise