Thursday, July 22, 2010

Apricot, Red Pepper and Prosciutto Pizza

Recently, Broders Pasta Bar here in Minneapolis has had a peach, red pepper & goat cheese pizza as a special on their menu. We keep meaning to order it (yes, we eat at Broders much too often) but always seem to end up being drawn to something else. Matt suggested we just go ahead & make our own version at home.
Pizza with Apricots, Red Pepper & Prosciutto
That inspiration was really just a starting point because in the end the only same ingredient on our pizza was the roasted red peppers. We decided to use apricots instead of peaches because we had bought a bunch of local ones over the weekend. They were the star of the this pizza thanks to the sweet, slightly tart flavor they got when cooked. Add that to the smokiness of the roasted pepper, the saltiness of the prosciutto, the bite of the red onion & the creaminess of the fresh mozzarella & you've got one heck of a flavorful pizza. The ingredients also create a beautiful palette of colors & we eat first with our eyes, right?

Apricot, Red Pepper & Prosciutto Pizza

Crust


3/4 t yeast
1/2 c warm water
1 T olive oil + extra for oiling the bowl
1/2 t kosher salt
1/2 - 3/4 c all-purpose flour

Put the yeast in a medium bowl. Add the water & olive oil & stir. Stir in the salt & 1/2 cup of the flour. Knead in a little of the remaining flour at a time until you have a smooth, elastic dough, 5 - 10 minutes. Put a little oil in a bowl & roll the dough in it to just coat. Cover with a dish towel & let rise until doubled, about 2 hours.

Assembling the Pizza

4 oz fresh mozzarella, sliced
4 apricots, pitted & sliced (you could also try peaches or nectarines)
1/2 of a roasted red pepper, sliced
1/4 c thinly sliced red onion
2 slices prosciutto, cut into strips

Preheat oven to 450 F.

Grease a baking sheet. Use your hands to spread the rising dough out on the pan. We get a pizza that is about 18" x 12". Place the mozzarella around the top of the crust. Top the cheese with the remaining ingredients.

Bake for about 13 minutes until the crust is golden brown on the bottom. I then put the pizza under the broiler for a few minutes to brown the cheese a little more but that is completely optional.

Makes 1 pizza, 2 servings for us.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski

7 comments:

vanillasugar said...

love the apricot, why not? i would too, in a heartbeat.

Tangled Noodle said...

Wow! This looks like a fantastic combo of flavors. The hubs and I are always on the lookout for new toppings for Pizza Night Thursday. I must admit that he's not a big fan of fruit but I think it's the concept, not the taste, that throws him off. Perhaps I'll just have to put a little bit at first to lure him in . . . ! 8-)

Jenn AKA The Leftover Queen said...

It sounds so good you guys! I love these wacky combinations, I bet it totally works!

Recipe for Delicious said...

I just finished my lunch and I want to eat that so bad. GREAT photo.

Lori said...

What a great idea! We have a place here with pear proscuitto pizza, but peaches are new to me. Apricots would have never even crossed my mind. I know it has to be so good though!

grace said...

peach sounds GREAT on a pizza--i've never considered that! apricot would be pretty darn exciting too--thanks for broadening my horizons, kat!

SweetsSuccessBaking said...

I've only started making my own pizza this year, since there used to be a good one nearby. A victim of the bad economy, it is no more. Thanks for the inspirations.

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