Carolyn's Fruit Pizza

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Carolyn's Fruit Pizza

I make a different kind of fruit pizza, less sweet, but really good.

I use the little Italian prune plums that come into the market in late August.  Get a few pounds, cut each in half and remove the pit.  Toss in 1 or 2 tablespoons of sugar and 1 tablespoon of flour.

Take some bread or pizza dough, I have used a sourdough levain type dough for this and it is heavenly. Roll out onto a pizza stone or pizza pan.

Pre-bake crust only at 450° for about 5-7 minutes (prevents sogginess).

Put the plums on (I like an abundance of plums, and I do not fuss with putting them on in a decorative pattern, but I suppose one could).

Bake for another 20 minutes or so.  The plums will release their garnet juices.

This is really simple and totally delicious, especially if a really good, chewy, sourdough is used.  The contrast between the sweet/tart flavor of the plums and the chewy bite of the bread is really something.

Oh, and regular plums are too watery.  I tried them.
Carolyn D.
(7/24/00)

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