Mix together your olive oil, honey, 1 teaspoon of salt and ½ teaspoon of pepper. This is the glaze for your grilled pears; brush it liberally onto the pear slices and grill each slice for about a minute per side until they have nice grill marks, but watch them closely because the sugar in the honey can burn easily.
Stretch out your pizza dough as thin and into whatever shape you like: we use a rectangle about the size of a cookie sheet (18in x 12in), about ¼ of an inch thick. Brush the dough with olive oil.
At this point you can choose to transfer your dough to a cookie sheet to cook in the oven (350°F for 15 minutes until dough is cooked through), or you can cook it on the cookie sheet on the grill with the grill closed for about 10-15 minutes until your dough is cooked through. But my favorite way to cook the dough is by putting it directly onto the grill, olive oil side down. Cook the dough for about 3 minutes on the first side, using tongs to turn it occasionally to make sure it is not getting too dark in any one place. Flip the dough and cook for another two minutes on the other side, until the dough is cooked through.
Any way you chose to cook it, now that your dough is cooked we can start topping the grilled pizza. Smear an even layer of ricotta cheese over the pizza, and top with the grilled pears. Put the pizza back on the grill (or in the oven) for another 1-2 minutes, until the cheese is melted and bubbly.
Toss the arugula with the crumbled gorgonzola cheese. Top the hot pizza with the fresh arugula and gorgonzola, and serve!
Recipe by The Two Bananas at https://thetwobananas.com/grilled-pizza-with-ricotta-and-glazed-pears/