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Feliz día de los Muertos. A few years back I entered a challenge from USA Pears to make a pear pizza and win a pizza oven. It was very late October and as I studied the pears I purchased I started envisioning a scull. I also had a bunch of Quince from my neighbor. The end result was a Charcuterie Día de los Muertos pizza! Homemade Membrillo (quince paste) for the base, mozzarella and goat cheese, kiwi, currants, persimmons, dried mango, cured meat and a few types of pears!
And I won and put it to use at Christmas as we had a tailgating theme because of Covid precautions.