Sweet Pizza with Fruit and Almonds

Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 475 degrees F.

Cut each ball of dough into 2 equal pieces so that you have 4 balls. One at a time, place the balls on a lightly floured work surface and flatten slightly. Sprinkle a little flour on the top of the dough and, using your fingertips, press evenly until the ball is shaped into a round, flat disk. Gently lift the dough and stretch and rotate it until it is about 1/4 inch thick and 6 inches in diameter. Alternatively, using a rolling pin, gently roll out each ball into a round 6 inches in diameter. Try not to let the center of the disks become too thin in comparison to the edges. Gently lay the dough rounds on a lightly floured pizza peel or rimless baking sheet.

In a small bowl, stir together the mascarpone, 2 teaspoons sugar and egg yolks until evenly blended. Spread the mixture over the pizza rounds, dividing it evenly and leaving about 1 inch uncovered at the edges. Arrange the apple and pear slices attractively on the rounds, dividing evenly and overlapping the slices slightly. Sprinkle the rounds with the remaining 2 tablespoons sugar and the almonds. Quickly slide the pizzas onto the preheated stone or tiles.

Bake until the edges of the dough are golden brown and the sugar is slightly caramelized, 15 to 18 minutes. Using a large metal spatula, remove the pizzas from the oven. Slide each pizza onto an individual dessert plate and serve immediately. Alternatively, transfer to a cutting board, cut each pizza in half and serve on individual serving plates.