Grilled Pizza with Pears, Fresh Pecorino, and Walnuts

Pour 1 1/4 cups warm water intolarge bowl.

Add sugar; sprinkle yeast evenlyover and stir to blend.

Let stand until yeastdissolves and mixture looks spongy, about10 minutes.

Mix in salt, then 2 1/2 cups flour.Stir until shaggy-looking dough forms.

Sprinkle work surface with 1/4 cup flour; turndough out onto work surface. Knead doughuntil smooth and only slightly sticky, addingmore flour if very sticky, about 8 minutes.Dust dough all over with flour.

Place in cleanlarge bowl. Cover with plastic wrap andtowel.

Let dough rise in warm draft-free areauntil doubled in volume, about 1 1/2 hours.For toppings:Thinly slice cheese; arrangeatop crusts, leaving 1/2-inch plain border.Cover cheese with single layer of pear slices(there may be some pear left over), thenscatter walnuts over.Prepare barbecue (medium heat).Working in batches if necessary, transferpizzas to grill. Cover and cook until cheesesoftens and crust is golden on bottom, 4 to5 minutes.

Transfer pizzas to work surface.

Sprinkle with pepper; drizzle with oil.

Cutinto wedges and serve.Ingredient tip: This recipe callsfor Brinata, a specific kind of pecorinofresco. Pecorino fresco is a fresh sheep' smilkcheese that is milder in taste andsofter than Pecorino Toscano or Pecorino

Romano. Look for pecorino fresco at yourlocal cheese shop or purchase it onlinefrom murrays cheese.com or agferrari.com.Manchego cheese, which is also madefrom sheep’s milk, is a good substitute.What to drink:In keeping with thespirit of this menu, pour Tuscan wines.Try a Tuscan white with the pizza. We likethe citrus and floral notes of the 2006Bibi Graetz "Casamatta" Bianco ($9).

Knead dough down. Dust lightly withflour. Divide into 4 equal pieces.

Place onwork surface. Cover dough with kitchentowel and let rest 30 minutes.

Prepare barbecue (medium-high heat).Working with 1 dough piece at a time, stretchand roll out on lightly floured surface to 9-to 10-inch round. Grill until beginning to color,about 1 1/2 minutes per side.

Transfer cruststo baking sheets. DO AHEAD: Pizza crustscan be made 6 hours ahead.

Let crusts standat room temperature.

Thinly slice cheese; arrangeatop crusts, leaving 1/2-inch plain border.Cover cheese with single layer of pear slices(there may be some pear left over), thenscatter walnuts over.

Prepare barbecue (medium heat).Working in batches if necessary, transferpizzas to grill. Cover and cook until cheesesoftens and crust is golden on bottom, 4 to5 minutes.

Transfer pizzas to work surface.

Sprinkle with pepper; drizzle with oil.

Cutinto wedges and serve.

This recipe callsfor Brinata, a specific kind of pecorinofresco. Pecorino fresco is a fresh sheep' smilkcheese that is milder in taste andsofter than Pecorino Toscano or Pecorino

Romano. Look for pecorino fresco at yourlocal cheese shop or purchase it onlinefrom murrays cheese.com or agferrari.com.Manchego cheese, which is also madefrom sheep’s milk, is a good substitute.

In keeping with the spirit of this menu, pour Tuscan wines.Try a Tuscan white with the pizza. We like the citrus and floral notes of the 2006 Bibi Graetz "Casamatta" Bianco ($9).