Slightly under ripe apricots work best in this recipe so that they’ll stand up properly to the heat.
Apricot and Prosciutto Thin Crust Pizza (Source)
½ cup warm water
½ teaspoon dry yeast
8 ½ teaspoons olive oil, divided
½ teaspoon kosher salt, divided
6 oz bread flour (about 1 ¼ cups)
2 tablespoons yellow cornmeal
1 teaspoon chopped fresh thyme
¼ teaspoon freshly ground black pepper
3 apricots, each pitted and cut into 8 wedges
2 shallots, peeled and thinly sliced
¾ cup (3 oz) crumbled goat cheese
1 ½ tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
1 cup arugula
1 oz thinly sliced prosciutto
1 oz shaved fresh Parmigiano-Reggiano cheese
- Combine ½ cup warm water and yeast in the bowl of a stand mixer with dough hook attached. Let stand 5 minutes or until bubbly. Add 4 teaspoons oil and ¼ teaspoon salt. Sprinkle flour over yeast mixture. Mix 2 minutes or until a soft dough forms. Place dough in large bowl coated with cooking spray. Refrigerate 24 hours.
- Remove dough from refrigerator. Let stand covered 1 hour or until dough is at room temperature. Punch dough down. Roll into a thin 12 inch circle on lightly floured baking sheet without raised edges. Sprinkle with cornmeal. Crimp edges to form a ½ inch border. Pierce dough several times with a fork. Cover dough lightly with plastic wrap.
- Place oven rack in the lowest spot. Place pizza stone on this rack. Preheat oven to 550. Preheat the pizza stone for 30 minutes before baking dough.
- Combine 1 tablespoon oil, thyme, pepper, apricots, shallots and remaining ¼ teaspoon salt, toss gently. Remove plastic wrap from dough. Slide dough onto preheated pizza stone. Bake at 550 for 4 minutes. Top dough with goat cheese and apricot mixture. Bake an additional 5 minutes or until crust is golden brown. Cut pizza into 10 slices. Sprinkle with parsley and chives. Toss arugula with remaining 1 ½ teaspoons oil. Arrange arugula over apricot mixture. Top with prosciutto and Parmigiano-Reggiano cheese.