• 1 teaspoon active dried yeast
• 3 tablespoons tepid milk
• 80 g (2 ½ oz) brown sugar
• 1 egg plus two yolks
• 300 g (10 ½ oz) flour
• pinch salt
• 150 g (5 oz) butter, softened but not melted
• 150 g (5 oz) bitter chocolate, roughly chopped
• 3 pears, cores removed and cut into 8 wedges each
• 100 g (3 ½ oz) quince paste, cut into ½ cm (¼ in) cubes

Dissolve yeast in the milk with 2 teaspoons of the brown sugar and leave in a warm place. When it begins to froth, whisk in the egg and yolks.

Sift flour with salt and remaining brown sugar and put three-quarters of it into a bowl. Add the yeast mixture and bring together either by hand or with a dough hook.

Add butter in four equal batches, mixing well between each addition. Knead in remaining flour mixture. Cover bowl with plastic wrap and leave in a warm place until doubled in size — about 1 hour.

Knock dough back with your fist and knead briefly then divide into six balls. Press each ball between your hands to make a disc about 10 cm (4 in) in diameter. Place on a lightly buttered baking tray.

Divide chocolate between bases, then pear wedges and lastly quince paste. Leave in a warm spot for 10 minutes then place on the middle shelf of the oven and bake at 200°C/400°F/Gas Mark 5 for about 20 minutes. The pizzas are cooked when the bases are golden and crusty and the tops golden.