Apple, Pear & Prosciutto Pizza - There's an Apple for That

Name: Apple, Pear & Prosciutto Pizza - There's an Apple for That
Ingredients: 1 pound fresh pizza dough (set out for 20 minutes to bring to room temp); Cornmeal and/or flour, to dust prep surface; 2 tbsp extra virgin olive oil, divided; 2 tbsp fig preserves/jam; 1 Stemilt Fuji apple, sliced into 3/8” to 1/4” rounds, lengthwise from stem to bottom, from each side in toward core (approximately 6 to 8 slices); 1 Stemilt pear such as Bartlett or Tosca, sliced into 3/8” to 1/4” slices, lengthwise from stem to bottom, from each side in toward core (approximately 6 to 8 slices); 1 quarter medium red onion, thinly sliced; 2 thin slices prosciutto; 1 generous cup shredded mozzarella cheese; 2 ounces Cambozola cheese (or other bleu-brie variety); 3 to 4 cups fresh baby arugula, loosely packed

appleforthat.stemilt.com

A great way to deliver a pie is to mix both sweet and savory components. There’s something magically delicious and intriguing when these two ends of the flavor

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Ingredients

1 pound fresh pizza dough (set out for 20 minutes to bring to room temp)
Cornmeal and/or flour, to dust prep surface
2 tbsp extra virgin olive oil, divided
2 tbsp fig preserves/jam
1 Stemilt Fuji apple, sliced into 3/8” to 1/4” rounds, lengthwise from stem to bottom, from each side in toward core (approximately 6 to 8 slices)
1 Stemilt pear such as Bartlett or Tosca, sliced into 3/8” to 1/4” slices, lengthwise from stem to bottom, from each side in toward core (approximately 6 to 8 slices)
1 quarter medium red onion, thinly sliced
2 thin slices prosciutto
1 generous cup shredded mozzarella cheese
2 ounces Cambozola cheese (or other bleu-brie variety)
3 to 4 cups fresh baby arugula, loosely packed