Preheat oven to 425 degrees Fahrenheit.

In a small saucepan, bring the wine

and pears to a boil, and cook for 25

minutes or until the pears are fork

tender. Allow to cool, then cut the

pears in half and then into thin slices.

Divide the pizza dough into four to six

equal parts. Roll each dough into an

oval shape. Poke some holes in the

dough with a fork and bake for 10

minutes. Remove from the oven and

set aside.

Add two to three spoonfuls of cream

cheese to each dough randomly,

then cover each spoonful with

a small slice of fresh mozzarella

cheese. Return the doughs to the

oven and bake another five to 10 minutes

until the cheese is soft. Arrange a

few slices of pears and arugula on

the doughs, top with crumbled feta

cheese and toasted pecans.

Optional: Drizzle with silan (date

honey) before serving.