1. Stretch the Aria Dough Ball into a 60cm x 40cm blue steel Roman pan. Drizzle with Olitalia TuttOlio or Extra Virgin Olive Oil and let it rest for 30 minutes. 

2. Slice the pears into thin slices lengthwise until you reach the core, then flip it over and do the same on the other side. With the remaining pear, remove the core and finely dice it. Place the diced pear in a mixing bowl and set aside. 

3. Next, add 750g ricotta and 30g sugar into a food processor with the diced pears and mix until well combined. 

4. Spread the ricotta mixture onto the dough, then shingle the pear slices on top, covering the entire tray. 

5. Sprinkle with the remaining 60g of sugar, then drizzle with Olitalia TuttOlio or Extra Virgin Olive Oil and bake at 610F for 9 minutes, rotating the pan 180 degrees halfway through the cook time. 

6. Let the pizza cool for 5 minutes, then drizzle on the balsamic and honey. 

7. Cut the pizza into 16 equal sized slices. After, use a pastry bag with a star tip to pipe ricotta onto the top of each slice. 

8. Place a mint leaf on top of each dollop of ricotta, then sift powdered sugar on top. 

9. Serve and enjoy!