I love getting great recipes that use my jams as ingredients. Jodie Lynn Boduch of Much Ado Marketing sent the following – hey Jodie, send photos!!

Ingredients:

3-4 slices Prosciutto, cut crosswise into ½” strips
Apricot Orange Jam (from Bonnie’s Jams), about 2 Tbsp.
Arugula
Bleu Cheese
Olive oil
Naan (Indian flatbread)

Directions:

Spread a thin layer of apricot orange jam on the naan. Note: do not use too much jam, or it will make the pizza too sweet and wet.
Place sliced prosciutto on the jam, and then cover with a thin layer of arugula and sprinkle with bleu cheese.
Lightly oil the top of the pizza and place in a 400oF oven for about 10-15 minutes. Check occasionally to ensure pizza does not burn.

From Jodie: “This is an EXCELLENT pizza recipe that we got from Chef Patrick Farrell at Cedar St. Grille in Sturbridge, MA.  It’s a good blend of sweet and savory and would be a great appetizer to any meal.”