Prepare Basic Pizza Dough as directed below.
Place loaded Presto® PizzazzTM baking pan on Presto® PizzazzTM pizza oven and bake on DUAL setting for 6 minutes. Remove baking pan.
Heat apricot jam to soften slightly; mix with cream cheese. Evenly spread cream cheese on crust. Sprinkle 1/4 cup crushed gingersnaps over cream cheese mixture. Arrange nectarine slices, overlapping slightly, concentrically around outside edge of pizza. Repeat an inner circle with plums. Fill center with blueberries. Combine melted butter and cinnamon. Brush on fruit. Brush edge of crust with apricot jam. Mix remaining 1/4 cup gingersnap crumbs with 2 teaspoons brown sugar. Sprinkle over fruits.
Place loaded Presto® PizzazzTM baking pan on Presto® PizzazzTM pizza oven and bake on DUAL setting for 15 minutes, until fruit is warm and sugar is melted.
NOTE: If seasonal fruit is not available, substitute fresh ripe pears, kiwi, and frozen (thawed and drained) blueberries.
BASIC PIZZA DOUGH
1 cup warm water (105-115 degrees)
1 package active dry yeast
21/2 to 3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof 5 minutes until bubbly.
Put 21/2 cups flour in large bowl. Make a well in the center. Add salt in well. Pour in yeast mixture and olive oil. Stir to form soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour gradually as needed.
Transfer dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in size, about 1 hour. Punch dough down with fist.
Dough recipe makes 2 thin crusts or 1 thick crust, depending on preference. Turn dough out onto lightly floured surface and shape into 1 or 2 balls. Cover with a towel and let rest 15 to 20 minutes. Roll or stretch dough to a 12-inch diameter and place on Presto® PizzazzTM baking pan.