Step 1: In a large bowl mix warm water, honey, yeast, and one cup of spelt flour. Cover the bowl with a clean tea towel and leave to stand for 20 minutes, until the mixture has small bubbles on the surface.

Step 2: Stir in the remaining flour, Extra Virgin Olive Oil, and salt. Pour the mixture into the bowl of an electric mixer fitted with a dough hook, and mix on medium for 5 to 6 minutes or until the dough is soft but still loose.

Step 3: Remove the dough and place it into a clean bowl, lightly oiled with Extra Virgin Olive Oil. Cover the bowl with a tea towel and leave until the dough has doubled in size, this should take about 1 1/2 hours.

Step 4: Knock back the dough with your fingers until it collapses to its original size.

Step 5: Roll the dough into two equal-sized balls and roll each ball into flat circles on floured baking paper, rolling them as thinly as possible.

Step 6: Leave the rolled pizza dough covered with a tea towel for 5 to 10 minutes to rest. The dough will rise again to about 5 mm thick.

Step 7: Preheat a fan-forced oven to 230C.

Step 8: Place a pizza stone or baking tray in the preheated oven for 10 minutes to heat up.

Step 9: Spread half the Tomato & Basil Sugo over each pizza base using the back of a spoon, leaving a small gap at the edge of each pizza.

Step 10: Sprinkle the mozzarella over the base. Core and thinly slice the pears and brush them lightly with Verjuice to stop any discolouration before placing them on the pizzas.

Step 11: Crumble the gorgonzola onto the pizzas, drizzle with Extra Virgin Olive Oil and season with cracked black pepper.

Step 12: Carefully transfer the pizzas onto the preheated pizza stone or baking trays and bake for 10 to 15 minutes, or until the bases are crisp and golden.

Step 13: Remove from the oven and add some flat leaf parsley, gently crumble over the walnuts and drizzle with Extra Virgin Olive Oil.