The Pacific Northwest Canned Pear Service’s CAN DO Challenge is a yearly recipe contest open to non-commercial foodservice operators. The challenge invites chefs to show how they use U.S.-grown canned Bartlett pears on their menus. Following is the winning recipe of the 2025 CAN DO Challenge, created by Danny Rodriguez, executive chef of Los Alamos Assisted Living in Los Alamos, New Mexico. Operators can enter the 2026 CAN DO Challenge until May 1.
YIELD: 4 (12-inch) pizzas; 8 servings, ½ pizza per person
INGREDIENTS
Flatbread Dough
4 ½ cups all-purpose flour
1 ¾ cups room temp water
1 tablespoon yeast
1 tablespoon extra-virgin olive oil, plus 1 tablespoon more for brushing
1 tablespoon kosher salt
Caramelized Pears
2 (15-ounce) cans Pacific Northwest Canned Pear halves in light syrup, drained, reserving syrup
4 tablespoons unsalted butter
2 tablespoons light brown sugar
Caramelized Onions
4 tablespoons unsalted butter
2 large yellow onions, sliced
1/4 teaspoon kosher salt
Pear & Rosemary Citronette
2 tablespoons reserved canned pear syrup
Zest of 1/2 lemon
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
1 1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon granulated garlic
Spiced Hazelnuts
1/2 cup chopped hazelnuts
1 tablespoon unsalted butter
1 teaspoon light brown sugar
1/2 teaspoon sweet paprika
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
Pizza and Tricolore Salad
1 cup mozzarella
1 cup smoked Gouda
1/4 cup freshly grated Pecorino Romano cheese
1/2 cup freshly grated Grana Padano cheese (divided)
1/2 cup crumbled Gorgonzola
1 small head radicchio, sliced
1 Belgian endive, sliced
1 quart baby arugula
METHOD
Dough
In a large bowl, mix all the ingredients into a ball. Divide and roll into 4 smaller balls. Place them in an oiled bowl and cover. Proof until doubled in size.
Heat a large griddle or 12-inch cast-iron skillet over medium-high heat. One at a time, stretch each dough ball out to a 12-inch round and brush with the olive oil. Cook on the griddle until light brown spots appear on each side, 1 to 2 minutes per side. (This can be done up to 1 day in advance.)
Caramelized Pears
Slice the pears into ¼-inch-thick slices and gently pat them dry. In a nonstick skillet, melt the butter over medium-high heat. Add the pear slices and brown sugar. Toss the pears until a dark, rich caramel color develops, 5-6 minutes, stirring frequently to avoid burning the sugar. Remove the pan from the heat.
Caramelized Onions
In a nonstick skillet, melt the butter over medium-high heat. Add the onions and salt, and cook. Stir frequently to ensure even cooking, for 10-15 minutes or until golden brown. Remove from the heat.
Citronette
In a mixing bowl, combine all of the ingredients and whisk together until fully incorporated. Taste and adjust seasoning as needed.
Spiced Hazelnuts
In a skillet over medium heat, cook hazelnuts, tossing occasionally until toasted 2 to 4 minutes. Add the butter and toss to coat. Stir in the sugar and spices until evenly coated, and remove the pan from the heat.
Pizza and Salad
Preheat oven to 475˚F, with a rack positioned in the lower third.
In a large bowl, combine the mozzarella, Gouda, pecorino and 1/4 cup of the Grana Padano.
To each of the 4 pre-cooked crusts, spread the toppings in this order, dividing them evenly: the cheese mixture, caramelized onions, caramelized pears, spiced hazelnuts and gorgonzola.
Place in the lower part of the oven, and bake until the crust is browned and cheese is melted, 15 to 20 minutes. (We want to ensure we have a crisp bottom of the crust.
Meanwhile, in a mixing bowl, combine the arugula, endive and radicchio, and toss with the dressing to lightly coat.
Remove the pizzas from the oven and cut each into 6 slices. Top with the salad in the middle of each pizza, dividing it evenly. Sprinkle with the remaining Grana Padana.
