Make the white sauce first, by melting the butter and oil together in a pan over a low heat. Once melted, add in the finely diced onion and garlic. Cook for a couple of minutes until the onions start to soften. A tablespoon at a time, whisk in the plain flour to make a thick paste. Heat through for 3-4 minutes so that the flour cooks in. Slowly add the milk while whisking to form a thick sauce. Whisk in a generous pinch of black pepper, the Italian herbs and parmesan. Keep on the heat and whisk until the cheese has melted and leave to one side to cool.
In a large bowl, prepare the pizza dough. Mix together the flour, sugar and baking powder. Add in the olive oil and water and combine together to make the dough and give it a good knead - add more water or flour if needed. The dough should be soft, but not sticky. Roll the dough out on a floured surface into a large circle, about 1cm thick.
Pre-heat the oven to 220ºc.
Line a large baking tray with some parchment and lay the pizza dough on top. Evenly spread the white sauce over the dough. Place over the thinly sliced pears, pancetta and top with cubes of the cambozola.
Place in the oven for 15-20minutes until the crust is golden brown and the cheese has started to bubble.