"A pizzeria sometimes pairs standard dough with sweet toppings to create a rustic dessert. In this example of that tradition, the intense heat of the hot pizza stone helps the ingredients to caramelize quickly and results in a homey dish that is creamy yet not too rich...."
INGREDIENTS
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Neapolitan pizza dough, completed through the second rising
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All-purpose flour for dusting
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1 cup (8 ounces) mascarpone cheese
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2 teaspoons plus 2 tablespoons sugar
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2 egg yolks
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2 baking apples such as Granny Smith or Gravenstein, halved, cored and thinly sliced
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1 pear, halved, cored and thinly sliced
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2 tablespoons coarsely chopped almonds