I love sweet desserts. Chocolate anything? Goes without saying. Gooey, creamy and sometimes way too sweet works too. But every now and then, a refreshing dessert low in sugar, that straddles sweet and savory, is a welcome change. Right now, late season Italian prune plums are at the market, but any variety of plums, stone fruit or even figs would work. The nutty whole wheat crust compliments the sweet fruit and the addition of hazelnuts and rosemary adds a fall-like note. I used store bought pizza dough, but feel free to make your own.

Serves 8-10

Ingredients:

1 pound ready made whole wheat pizza dough (found at specialty and natural food stores)

2 1/2 teaspoons roughly chopped fresh rosemary

3 tablespoons extra-virgin olive oil (plus extra for greasing baking sheet)

1/4 cup hazelnuts, skinned and halved (see note)

1 pound plums, pitted and sliced in wedges (any variety)

1 tablespoon cane sugar

1/4 teaspoon ground cinnamon

Directions:

Pre-heat oven to 425 degrees

Combine chopped rosemary and the 3 tablespoons of olive oil in a small saucepan. Heat until rosemary begins to sizzle. Count to 30 and remove from heat. Pour into small bowl and let cool.

 Photo: Alex Bodnar