Apricot and Prosciutto Thin-Crust Pizza Recipe

Posted by
Rate It!
Apricot and Prosciutto Thin-Crust Pizza
Add your photo!



  1. Combine 1/2 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 1/4 teaspoon salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
  2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a thin 12-inch circle on a lightly floured baking sheet, without raised edges, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Pierce dough several times with a fork. Cover dough loosely with plastic wrap.
  3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
  4. Combine 1 tablespoon oil, thyme, pepper, apricots, shallots, and remaining 1/4 teaspoon salt; toss gently. Remove plastic wrap from dough; slide dough onto preheated pizza stone, using a spatula as a guide. 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 1/2 teaspoons oil; arrange arugula over apricot mixture. Top with prosciutto and Parmigiano-Reggiano cheese. Cut into 10 wedges.
  5. Wine note: When a dish has an ingredient that is also a signature flavor in a wine, go with the match. For this pizza, it's viognier, a full-bodied, aromatic white that often announces itself with apricot aromas. Try the Bridlewood 2008 Reserve Viognier from California's central coast ($24). Under its stone fruit flavors lurk layers of citrus—tangerine and tangy grapefruit—with an elegant honeysuckle wrap. Rich enough to love the prosciutto on the pizza, the wine has lovely acidity that works well with goat cheese, too. —Sara Schneider
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 278.83 Kcal (1167 kJ)
Calories from fat 95.86 Kcal
% Daily Value*
Total Fat 10.65g 16%
Cholesterol 8.66mg 3%
Sodium 390.92mg 16%
Potassium 304.49mg 6%
Total Carbs 37.76g 13%
Sugars 5.63g 23%
Dietary Fiber 2.93g 12%
Protein 9.26g 19%
Vitamin C 8.3mg 14%
Iron 2.2mg 12%
Calcium 78.5mg 8%
Amount Per 100 g
Calories 178.56 Kcal (748 kJ)
Calories from fat 61.39 Kcal
% Daily Value*
Total Fat 6.82g 16%
Cholesterol 5.55mg 3%
Sodium 250.34mg 16%
Potassium 195mg 6%
Total Carbs 24.18g 13%
Sugars 3.61g 23%
Dietary Fiber 1.88g 12%
Protein 5.93g 19%
Vitamin C 5.3mg 14%
Iron 1.4mg 12%
Calcium 50.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 5.9
  • 7

Good Points

  • saturated fat free,
  • low cholesterol

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top