This is my second time making this pizza. It’s incredibly good! Both times, I’ve cheated by purchasing pizza dough from my local market. I purchase one dough and split it to make it really thin. Given the temperature of the oven, I lessened the pre-cook to three minutes. I used an herb goat cheese which went really nicely with the herbs on the pizza.
The second time I made it, I sautéed the apricots and shallots in a tiny bit of butter because I don’t like sour fruit and this mellows the flavor a bit (just in case).
I’m linking to the original recipe should you feel like making the crust, however, I’m putting my version of the recipe here.
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
3 apricots, each pitted and cut into 8 wedges
2 shallots, peeled and thinly sliced
3/4 cup (3 ounces) crumbled goat cheese
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
1 cup arugula
1 ounce thinly sliced prosciutto
1 ounce shaved fresh Parmigiano-Reggiano cheese
- Let the dough rest on a floured surface for 30 minutes prior to stretching.
- Spray pizza pan with cooking spray.
- Stretch dough over pizza pan. Mine is around 14 inches.
- Position an oven rack in the lowest setting and preheat oven to 550°.
- Combine 1 tablespoon oil, thyme, pepper, apricots, shallots, and remaining 1/4 teaspoon salt; toss gently.
- Bake at 550° for 3 minutes.
- Top dough with goat cheese and apricot/herb mixture.
- Bake an additional 5 minutes or until crust is golden brown.
- Sprinkle with parsley and chives.
- Toss arugula with remaining 1 1/2 teaspoons oil and arrange arugula over apricot mixture.
- Top with prosciutto and Parmigiano-Reggiano cheese. Cut into 10 wedges.
Yields: 5 Servings (2 wedges)
Fat 14.3 g
Satfat 4.8 g
Monofat 6.9 g
Polyfat 1.2 g
Protein 12.1 g
Carbohydrate 32.7 g
Fiber 2 g
Cholesterol 17 mg
Iron 2.9 mg
Sodium 459 mg
Calcium 120 mg
Cooking Light May 2010