Apricot and Prosciutto Thin-Crust Pizza

  • detailaddict Posted: 06/05/10
    Worthy of a Special Occasion

    Like the CL Chicken, Red Grape and Pesto Pizza recipe (Sept 2009), this combines an interesting blend of flavors and again proves that fruit can fit right in on pizza - even if it's not pineapple. I made the crust the same day with white whole wheat flour, but made the rest according to recipe. The toppings don't stay put as well as with cheesier pizzas, but you don't really care. It was more time consuming than it looked at the outset to put together and the leftovers do get a tad soggy, but this is something I would make again.

  • wrobkymb Posted: 05/17/10
    Worthy of a Special Occasion

    I subbed fresh mango for the apricot and it was terrific! I also only used goat cheese, not both types of cheese. I had the spread-type goat cheese and spread it on the hot crust after it baked the first time. I am a vegetarian so I sauteed fresh mushrooms with a bit of liquid smoke for that meaty flavor and omitted the prosciutto. It needed a bit of fresh lemon juice to cut the arugula's bitterness. After that, it was great! Would definitely make this again! Be sure to heat your oven like the recipe says, so your crust stays crispy!

  • ncmel1980 Posted: 06/07/10
    Worthy of a Special Occasion

    really good. i made mine with whole wheat crust and it was delicious.

  • Sbeischer Posted: 03/30/11
    Worthy of a Special Occasion

    This recipe is fantastic. I've been making it about once a month since I saw the recipe in Cooking Light last year. When I can't find apricots I substitute pears and both versions are great. Even my 3 and 5 year old love it! When time is a concern I just purchase dough made by our local grocery stores bakery and use that. I've even pulled this recipe off without warming the pizza stone as long as the recipe states and it still turns out great.

  • mwheeler11 Posted: 05/19/11
    Worthy of a Special Occasion

    I used this recipe as a jumping off point, as my husband doesn't like "leafy things" on his pizza, haha. I started with a ball of whole-wheat pizza dough from my bakery, added tomato sauce (the most significant change I made), and then put all the "real pizza toppings" on: the cheeses, prosciutto (as we like it a little crispier), and apricots as dressed in the recipe. I served it with an arugula salad with the last of the goat cheese and balsamic vinaigrette. We both loved the pizza; the sweet and savory flavors balanced each other so well, and serving the "leafy things" as a salad made it feel like a full meal, instead of just takeout. The hardest part in this recipe was pitting the apricots; I'd recommend you pick firm ones, as riper ones tend to squish as you pull the halves apart.


More From Cooking Light