Preheat the oven to 450 degrees.

Heat a few tablespoons of vegetable oil over high heat until it's shimmery. Then turn off the heat and drop in several whole sage leaves. Give them a stir and when the sizzling slows and the leaves turn dark green (about 20-30 seconds), transfer them with a spider skimmer to a paper towel-lined plate and set aside until we're ready to top the pizza.

Lightly oil a sheet pan with olive oil and stretch or lay your dough onto the pan. Drizzle some olive oil on the dough and use a brush to spread the oil to cover the dough.

Top the olive oil with a grated low-moisture mozzarella.

Arrange the Asian pear slices on the pizza in a circular pattern so every slice will be covered with the fruit.

Tear each slice of prosciutto roughly into two pieces and lay the slices outward from the center of the pizza. You can imagine each slice of pizza with its own strip of prosciutto. Let the slices fold a little to create texture. Use about 3/4 of the 8-ounce prosciutto package.

Lay the long strips of brie outward from the center – again imagining each slice of pizza will have its own strip of brie. Use about 3/4 of the brie half.

Then top with remaining prosciutto; finally top that with the remaining brie.

Bake the pizza for 15-20 minutes, until the brie is melted, the prosciutto begins to crisp up and the crust is golden. When it comes out of the oven, slide the pizza on a wire rack to keep the bottom crisp while it cools.

Top the pizza with the fried sage leaves, slice and serve!