Apricot and prosciutto thin-crust pizza
Pizza
Italian cuisine
I hereby declare this the week of the apricot. Moving from sweet to savory, this pizza (or, as Taylor likes to call it, flatbread with topping - to him, anything without a serious sauce is not considered a pizza), beautifully pairs sweet apricots and salty prosciutto on a thin and crispy crust. We made a few changes to the recipe, substituting swiss chard for arugula (it's what we had on hand), and now that I re-read the recipe realized we forgot the chives and parsley entirely, oops. Regardless, it was still a tasty and summery take on a typically heavy food. To be honest this was one of the first things I thought of while stuffing apricots into my suitcase. It's a recipe I've wanted to make for some time now. You know, since the recipe showed up in early spring, when apricots are clearly out of season. Silly magazines.
Share:
0
48
0
Comments