Apple, Pear & Prosciutto Pizza

Name: 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)

www.stemilt.com

A crunch of celery adds a unique, yet complementary pop to this sweet mix of Piñata apples and fresh papaya, dressed with a bright-flavored lime-honey vinaigrette and finished with a sprinkle of...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stemilt.com.

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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 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)