Poppy seed pizza dough.
1.Make poppy seed pizza dough. Combine flour, yeast, sugar, salt and seeds in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic.
2.Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
3.Meanwhile, stir wine, sugar, star anise, cinnamon and vanilla bean in small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; add pears and enough water to cover pears.
4.Simmer, covered, about 1 hour or until pears are tender. Remove pears; reserve 1 cup of the poaching liquid, discard remaining liquid. When pears are cool enough to handle, slice thinly lengthways.
5.Return reserved poaching liquid to pan; boil, uncovered, about 10 minutes or until syrup thickens slightly.
6.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.
7.Divide dough in half; roll each half on floured surface into 12cm x 40cm rectangle. Place on trays.
8.Sprinkle pizza bases with combined cheeses. Bake pizzas about 12 minutes or until bases are browned and crisp.
9.Top pizzas with pear, in single layer; sprinkle over radicchio. Bake about 3 minutes or until radicchio is wilted.
10.Serve pizzas drizzled with syrup.
Cut the pizza so your guests get a slice of pear per piece.Note