Makes 10-12 appetizer servings
5 slices bacon (Thin sliced works best)
1/4 cup packed brown sugar
1/4 teaspoon Ancho Chili pepper
2 Bartlett pears, sliced into strips and cored
1 teaspoon lemon juice
8 oz tub cream cheese
1/4 cup chopped green onion
1 teaspoon Coconut nectar or agave
1 teaspoon dried lemongrass
1 12 inch Thin crust pizza shell
1/3 cup chopped pecans
1/3 cup feta cheese, crumbled
1/4 cup fresh basil
Preheat to 400 F. Take a baking pan, line with aluminum foil, and grease with cooking spray. Lay out your bacon so they lay edge-to-edge. In a bowl mix the brown sugar and chili pepper. Coat the bacon liberally. Bake until brown, about 15 minutes. Set aside on a plate. DO NOT PLACE ON A PAPER TOWEL!!!!
At this time, if you intend to cook the pizza in the oven increase the temp to 450 F. I use a granite pizza stone on a grill. If you have a stone/grill option, fire it up to high and let it roll.
Using a small glass bowl toss the pear slices and lemon juice. Cover and place in the fridge.
Using a medium bowl combine cream cheese, green onions, coconut nectar, and dried lemongrass. Place pizza shell on clean baking sheet (Or peel if using grill). Spread cream cheese mixture out on the crust, take almost to the very edge of the crust. Dice the bacon and distribute evenly. Add pears on top of the bacon. Finish it off with feta and pecans.
Bake 10-14 minutes. Add the basil around 8 minutes in. Feta cheese should just begin to brown. Cut into bite-size squares and enjoy!