Pear, fennel, walnut and goat’s cheese white pizza

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Pear, fennel, walnut and goat’s cheese white pizza

Suitable for vegans
Category Main course
Serves 4
Preparation 35 mins
Cooking 25 mins

Rating: Rated 4 / 5 (2 ratings)

GO VEGAN: Vegan varieties of the dairy ingredients in the béchamel sauce can be used. Make a quick roux with a dairy-free spread and the flour before adding soya milk, heating and whisking the mixture slowly. Top with vegan cheese of your choice.


  • For the dough: 300g strong white flour
  • 1½ tsp salt
  • 3 tbsp extra-virgin olive oil
  • 50g butter
  • 1 level tsp mustard powder
  • sea salt and freshly ground black pepper
  • 2 pears, skin on, cored and cut into quarters
  • 100g vegetarian goat’s cheese
  • handful of fresh rocket
  • 7g sachet fast-action yeast
  • 175ml warm water
  • For the béchamel sauce: 500ml milk
  • 50g plain flour
  • pinch of nutmeg
  • For the pizza toppings: 2 tbsp olive oil
  • 1 medium fennel, sliced
  • handful of walnuts, quartered
  • sea salt and freshly ground black pepper


Stage 1

Preheat the oven to 220C/fan 200C/gas 7. Heat the oil in a large frying pan, add the pear and fennel and sauté for about 5 minutes. Season with salt and pepper and set aside.

Stage 2

To make the dough, add the flour, yeast and salt to a large bowl and stir to combine. Make a well in the centre and pour in the warm water and olive oil. Mix together, initially with a wooden spoon then use your hands, as the mixture comes together to form a soft ball of dough.

Stage 3

Lightly flour a work surface and knead the dough for 8–10 minutes, or until it's no longer sticky and is smooth and springy to touch. Add more flour to your surface and roll the dough until large and thin. Use your fingertips to press the dough all over to prevent it rising too much during cooking. Place on a baking tray and set aside while you make the sauce.

Stage 4

Put all your béchamel sauce ingredients in a pan and, using a wire whisk, stir continuously as you slowly bring the sauce
to the boil. Once boiling, cook for a further 2 minutes, continuing to whisk. Remove from the heat.

Stage 5

Add a thick layer of sauce to the pizza base, then arrange the fennel and pears
on top. Place in the oven and cook for 8 minutes.

Stage 6

Add the goat's cheese and walnuts, then cook for a further 8 minutes, or until the cheese is melted and the base browning. Add a handful of rocket, slice and serve.


Pear, fennel, walnut and goat’s cheese white pizza


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Catherine Frawley

Nutritional info

Nutritional values are per serving.

  • Calories: 792g
  • Fat: 42.6g
  • Saturated fat: 16.9g
  • Protein: 20.4g
  • Carbohydrates: 83.2g
  • Sugars: 16g
  • Fibre: 7.5g
  • Salt: 4.9g

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