Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper.
Combine pear and next 6 ingredients (through salt); toss well. Arrange pear mixture in center of dough, leaving a 3-inch border. Fold edges of the dough toward center, pressing gently to seal (dough will only partially cover pear mixture). Lightly coat with cooking spray, and sprinkle evenly with 1 tablespoon sugar.
Bake at 425° for 20 minutes on lowest oven rack. Reduce oven temperature to 350° (do not remove from oven); bake an additional 15 minutes or until fruit is tender and crust is golden brown. Cool on a wire rack. Cut into wedges.
Simple filling that can be tweaked to taste -- add a bit of allspice and/or nutmeg and/or dried cranberries or raisins. Used Bosc and Anjou in small dice. Served with frozen vanilla yogurt instead of blue cheese.
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