Thursday, May 19, 2005

Apricot and Prosciutto Pizza

Apricot and Prosciutto Pizza (Adapted from CL)

cornmeal, for dusting
12 or 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
3 apricots, pitted and each sliced into 8 wedges
2 shallots, peeled and thinly sliced
1 teaspoon chopped fresh thyme
1 1/2 tablespoons olive oil, divided
salt and fresh ground black pepper
3 ounces (about 3/4 cup) crumbled goat cheese
1 1/2 tablespoons finely chopped fresh parsley
1 tablespoon minced fresh chives
1 cup arugula
1 1/2 ounces thinly sliced prosciutto, cut into strips
1 1/2 ounces shaved Parmigiano-Reggiano cheese

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel - crimp edges of dough with fingers to form a 1/2" rim around the outside of the dough and pierce several times with a fork. Cover loosely with plastic wrap and set aside while the oven preheats.

Meanwhile, preheat oven to 500 degrees with a pizza stone placed on the lowest rack (let oven heat for 30 minutes).

In a medium bowl, add apricots, shallots and thyme - drizzle with 1 tablespoon oil and season with salt and fresh ground black pepper, tossing gently to coat. Remove plastic wrap from dough and slide dough onto pizza stone. Bake until the bottom of the crust turns lightly brown. Carefully remove dough from the oven and scatter the apricot mixture and goat cheese over the top. Slide dough back onto the stone and bake until the crust has cooked through, about 5 to 7 more minutes. Remove from the oven and scatter the top with the parsley and chives.

In a small bowl, toss arugula with remaining 1 1/2 teaspoons oil - season with salt and fresh ground black pepper. Sprinkle arugula over the pizza, followed by the prosciutto and Parmigiano-Reggiano cheese.

Makes about 4 servings

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