To make the Spicy Roasted Pears, preheat the oven to 400 degrees F. Line a baking pan with parchment paper. Toss drained pears with the spices and spread on the prepared pan. Roast for 15 to 20 minutes until juices are dried up and pears are lightly caramelized. Remove from oven and set aside.

To assemble the pizza, preheat oven to 500 degrees F. Shape pizza dough into a 16-inch round. Place on a round pizza screen or pan. Brush with olive oil and sprinkle with Italian seasoning.

Spread BBQ sauce on dough, leaving a half inch border around the edges. Top with mozzarella cheese. Spread the sliced ham, sliced onion, and Spicy Roasted Pears on top of the cheese.

Bake for 8 to 10 minutes, until cheese is melted and slightly browned and dough is cooked through. Cut into 6 slices, serve immediately.

Heat oil in a large, deep skillet over medium heat. Add onions and sauté until tender. Add remaining ingredients, except black beans and tostadas. Simmer 30 to 35 minutes, or until chicken is cooked through.

Remove chicken and bay leaf. Discard bay leaf and let chicken cool 10 to 15 minutes. Continue to simmer the sauce to let it thicken.

Shred the chicken and add it back to the sauce. Stir to coat the shredded chicken in the sauce.

Spread each tostada with about 1/4 cup refried black beans and top each with a heaping 1/2 cup of Chicken Tinga.

Preheat the oven to 400 degrees F and lightly oil or spray a baking sheet with sides.

Place the drained pears on the prepared baking sheet and roast 8 to 10 minutes, or until lightly caramelized. Remove the pan from oven and set aside to allow the pears to cool slightly.

Meanwhile, combine the lettuces in a bowl with the dried cranberries and vinaigrette. Toss to combine and coat all of the lettuce leaves with vinaigrette. Season to taste with salt and pepper.

To serve, arrange the greens on a large platter. Top with the pears, chicken, and crumbled feta cheese. Serve with additional vinaigrette on the side, if desired.

Combine the berries with the reserved pear juice and 1 teaspoon of the confectioners’ sugar in a small nonreactive saucepan. Bring to a boil over medium high heat. Crush the berries using the back of a spoon, reduce the heat to a simmer and cook for 10 minutes.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or by hand, beat the ricotta and cream cheeses with the remaining 3 teaspoons confectioners’ sugar until smooth.

Lay the tortillas out on a clean, dry work surface. Place a tablespoon of the cheese mixture on the bottom half of each one and spread out slightly leaving a wide border. Top with 2 tablespoons diced pears.

To assemble, fold the lower half of the tortilla up over the pears, like an envelope. Fold both sides in and roll like a burrito.

Heat the oil in a 12 to 14-inch skillet over medium high heat. When the oil is hot, add half of the blintzes (or whatever fits comfortably without overcrowding the pan), seam side down. Cook about 90 seconds per side or until warmed through and lightly browned.

Serve the blintzes warm, dusted with additional powdered sugar and chia seeds, if using.