Grilled Pear and Blue Cheese Pizzas
Place the flour in a bowl, make a well in the center and crumble in the yeast. Add the sugar and 200 ml (approximately 7 ounces) of lukewarm water and stir until smooth. Add 2 tablespoons of the olive oil and 1 teaspoon salt to the bowl and knead into a dough (with your hands or the dough hook of an electric mixer). The dough should be soft but not sticky. Cover the dough and let rise until doubled in bulk, 30-40 minutes.
Rinse, halve, and core the pears and cut the halves into thin wedges. Drizzle with the lemon juice. Peel the onions and cut into rings.
Heat the grill to medium-high and lightly oil the grates. Knead the dough on a floured work surface, divide into 8 portions and roll each into small, thin pizzas. Brush with oil. Spread the crème fraîche over the top, leaving a thin border all around. Top with the pears, crumble the cheese on top, scatter the onion rings over and top with the lingonberries. Carefully slide the pizzas onto the hot grill, close the lid and grill until the crust is golden brown, about 10 minutes.