Mix together the yeast, milk powder, salt, flour and sugar in a large bowl. Stir the oil into the water and pour on to the flour mixture. Mix to form a soft dough, adding a little extra water or flour if necessary.
Knead on a lightly floured surface for 5 minutes. Transfer to a lightly oiled bowl, cover with a damp cloth and leave to prove in a warm place until the dough has doubled in size.
Divide the dough in 2 and knead each ball. Roll into a circle about 20 cm (8 inches) across and place on a baking sheet. Brush the dough with 1 teaspoon oil, then layer over the pear slices and scatter over the Gorgonzola cheese.
Cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until golden and bubbling and the dough is browned. Serve immediately with a green salad, if liked.