Apple, Pear & Prosciutto Pizza

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 Tosca pear, 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