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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 spectrum come together in a pizza. Then pop it with a little salty tang… by way of crisp prosciutto (in this case) and a mixture of cheeses (also in this case), and you have a delectable bite that sings all the taste notes beautifully.
- 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
- Place baking stone on lower rack of cold oven and preheat to 350 degrees F. Place prosciutto on a baking sheet and bake on middle rack at 350 degrees F for approximately 10 to 12 minutes, until crisp. Remove from oven and set aside. Turn oven up to 450 degrees F and allow pizza stone to further heat up. (You don’t want to put a cold stone into a hot oven or it might crack).
- In a skillet set over medium high heat, add 1 tablespoon olive oil to heat through. Add onion to skillet and sauté for approximately 1 minute. Transfer to a plate and set aside. Using the same skillet, sauté apple slices for approximately 1 minute, turn and cook another minute. Transfer to a plate and set aside. Repeat process with pear slices. Set aside.
- Mix fig preserves with 1 tablespoon olive oil and 1 teaspoon water. Whisk until combined and set aside.
- Sprinkle work surface with a little cornmeal or flour; work dough with hands, allowing it to stretch and pull organically to form an approximate 12” to 14” round. If your dough wants to constrict after each pull/stretch, let it sit a bit and then repeat process until you are able to form a round approximately ¼” thick. Remove heated stone from oven, sprinkle with a little flour or cornmeal and place dough round atop stone; lightly brush top of dough with olive oil. Place on lower rack in oven and bake for approximately 4 minutes; then rotate stone 90 degrees. Bake another 4 minutes, then flip pizza to other side and lightly brush that side with olive oil. Continue to bake another 3 to 5 minutes. (Cooking time is approximate; look for slight golden appearance, and ultimate crispy texture. Since most of toppings, with the exception of the cheeses are already cooked through, the finish time with this pizza is minimal, simply to allow for the cheese to melt and brown just a bit.)
- Remove from oven to top. First, lightly spread fig mixture atop crust; then sprinkle with mozzarella cheese. Arrange slices of sautéed fruit atop cheese; then arrange sautéed red onion atop fruit. Place on upper rack in oven to bake for 1 to 2 minutes. Remove and dot with Cambozola cheese; return to upper rack and bake for another 1 to 2 minutes, until cheese has melted and pizza is lightly golden. Remove from oven. Sprinkle with crispy prosciutto and let sit until comfortable to handle. Serve topped with a generous tangle of fresh arugula.
Per Serving (Makes one 12” to 14” round pizza)
Calories: 277 (35% from fat), Fat Content: 10.8 g (sat 3.2 g, poly 0.5 g, mono 2.8 g), Protein Content: 8.28 g, Carbohydrate Content: 37.7 g, Fiber Content: 2.8 g, Sugar Content: 8.3 g, Cholesterol Content: 14.1 mg, Potassium Content: 151.0 mg, Sodium Content: 464.4 mg.