Preheat oven to highest setting. Scatter two baking trays with semolina.
Cut pears 0.5 cm slices.
Heat half the butter, sugar and rosemary in a large pan and cook half the pears until golden, flip pears over and add half the masala, cook for a moment and remove (reserving any pan juices). Repeat with remaining pears.
Divide dough into two and roll both pieces into a thin oblong pizza base.
Scatter cheeses evenly over bases. Drizzle with oil and season with black pepper.
Dot with pear slices and bake briefly until pizza base is crisp and cheese has melted.
Scatter over rocket and pinenuts. Serve drizzled with reserved pan juices.
Pears ripen from the inside out, so don’t be deceived by a pear that feels too firm, it is probably perfectly ripe for eating.
You can substitute polenta for semolina.
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