Apricot and Prosciutto Thin-Crust Pizza

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.

Cooking spray
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


  1. Let the dough rest on a floured surface for 30 minutes prior to stretching.
  2. Spray pizza pan with cooking spray.
  3. Stretch dough over pizza pan. Mine is around 14 inches.
  4. Position an oven rack in the lowest setting and preheat oven to 550°.
  5. Combine 1 tablespoon oil, thyme, pepper, apricots, shallots, and remaining 1/4 teaspoon salt; toss gently.
  6. Bake at 550° for 3 minutes.
  7. Top dough with goat cheese and apricot/herb mixture.
  8. Bake an additional 5 minutes or until crust is golden brown.
  9. Sprinkle with parsley and chives.
  10. Toss arugula with remaining 1 1/2 teaspoons oil and arrange arugula over apricot mixture.
  11. Top with prosciutto and Parmigiano-Reggiano cheese. Cut into 10 wedges.

Yields: 5 Servings (2 wedges)

Nutritional Information:
Calories 307
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


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