Odd combination but insanely delicious. The part that really makes this pizza rock is the red wine reduction. You can also make a balsamic reduction for other pizzas (when wine or vinegar are reduced they take on a natural sweetness in a syrupy form). Unfortunately, this is not a pizza you make in a hurry, the pear poaching and reduction sauce take time (especially when you have to make it twice). When making a reduction sauce be sure to watch it and stir frequent until it reaches a syrup consistency. If you don't you'll end up with a sticky mess burnt to the bottom of your pan. This pizza goes best on your favorite flatbread style dough recipe.
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