Grilled Pizza with Pear

Here is the main course in my four course pear installment: grilled pizza with pear, prosciutto, fresh mozzarella, and caramelized onions. It is literally as simple as it sounds, yet the flavors combine so well together and makes a delicious, thin-crust pizza. It isn't your typical tomato-sauced pizza, or a thin crust triangular pizza slice, but it is something spectacular.
Any type of pizza dough of your preference may be used, but I recommend rolling it relatively thinly - thick enough to hold up the toppings but no thicker. Grill the pizza crust; it is fine if the dough is neither a perfect circle nor a perfect rectangle - it won't matter. Then top the pizza in any fashion you wish, using rings of caramelized onion, thinly sliced pear, thinly sliced fresh mozzarella balls, some arugula leaves, and prosciutto. Then bake at 450◦F for about ten minutes until the crust is golden and the cheese is melted. Then cut into bite-sized squares and eat a bunch of them! Arranging them in a staggering pattern on the platter is easy to do but really upscales the presentation factor.