- Crust:
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup butter, softened
- 1/2 cup white sugar
- 3 tablespoons confectioners' sugar
- Icing:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup confectioners' sugar
- 1 tablespoon vanilla extract
- Topping:
- 3 very firm Bartlett pears, cored and sliced 1/8-inch thick
- 5 tablespoons brown sugar, divided
- 1/4 cup dry red wine
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 pinch freshly grated nutmeg
- Sift flour and salt together together in a bowl.
- Whisk egg and 2 teaspoons vanilla extract together in a small bowl.
- Combine butter, white sugar, and 3 tablespoons confectioners' sugar in a large bowl; beat with an electric mixer until fluffy. Beat in egg mixture. Add flour and salt gradually, beating until dough comes together.
- Turn dough out on a large piece of plastic wrap; wrap and chill until firm, at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper; spread dough in an even layer on top.
- Bake in the preheated oven until center is firm and edges are golden, 10 to 15 minutes. Let cool completely.
- Whisk cream cheese, 1/4 confectioners' sugar, and 1 tablespoon vanilla extract in a bowl until smooth. Spread icing over the cooled crust.
- Cover icing with sliced pears, overlapping slices slightly.
- Combine 3 tablespoons brown sugar and red wine in a small saucepan over low heat; stir until brown sugar is dissolved, 3 to 5 minutes. Add cinnamon and ginger. Bring to a boil; reduce heat and simmer until reduced to a syrup, 3 to 5 minutes.
- Coat pear slices with syrup using a pastry brush. Sprinkle remaining 2 tablespoons brown sugar on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil pizza until brown sugar melts and browns, about 3 minutes. Grate fresh nutmeg over pizza; cut into squares.