Apricot and Prosciutto Thin Crust Pizza

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)

Cooking spray

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



  1. 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.


  1. 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.


  1. 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.


  1. 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.


Posted on May 28, 2014 at 10:00 AM