Pear, Beet & Lemon White Pizza

 A white pizza with sliced pear, lemon, and red beets, topped of with white cheddar cheese and fresh parsley. Pairs well with a bright and crisp canned SIP Certified wine.
A Jerry James Stone Recipe


Dinner, Lunch, Pizza


  • 1 pound chewy pizza dough
  • ½ cup white sauce
  • 4 ounces white cheddar cheese, sliced
  • 6 lemon slices, paper thin
  • 1 Anjou pear, sliced
  • cup Julienne beets
  • 2 tablespoons chopped parsley
Jump to instructions
Yields 8
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • Preheat the oven to 500 degrees F.
  • Shape the 1 pound of pizza dough by pressing it out into a disc, pressing the thicker parts towards the edge, then pick it up and holding the thicker edges, turn it like a steering wheel until it slowly stretches into about 12-inches in diameter or so.
  • Spread the white sauce around the dough. You can use a cream sauce or even an alfredo.
  • Add the 4 ounces of sliced cheddar, the 6 paper thin lemon slices, 1 sliced pear, ⅓ cup sliced beets and then transfer the pizza to the oven.
  • Bake for about 10 minutes, until the edges are golden brown and the cheese is bubbling. Check on it every few minutes after its been baking for 5 minutes.
  • Remove from the oven and top off with 2 tablespoons of chopped parsley.
  • Slice, slam, and enjoy it with a can of SIP certified wine!