Primitivos love pizza. Amp up the flavor with this quick and easy recipe.
Swap the predictable tomato for apricots, which are popping up in produce aisles this month. They share the same acidity and sweet/tartness as tomatoes, and with a little prosciutto and drizzle of honey make a lovely match for this Primitvo.
- 2 small apricots cut into small pieces
- 2-3 pieces of prosciutto or jamon serrano torn
- ½ cup ricotta
- 5 marble sized pieces of fresh mozzarella
- 1 store-bought pizza dough or choose to make your own
- 1 zest of lime
- 1 small jalapeno sliced into rings
- 2-3 teaspoons of honey
- Salt and pepper
Warm your oven as hot as it will get. (Wood burning ovens at any pizza joint worth its salt near 1000 degrees- home ovens typically don’t get above 500).
Grate the lime zest into the ricotta and mix with a pinch of salt and ground black pepper.
Stretch out the pizza dough and place on a cornmeal lined baking sheet (or on a pizza peel if you use a pizza stone in your oven).
Top with dollops of the ricotta, scatter the mozzarella, the apricot, jalapeno slices, and finally the pieces of prosciutto.
Cook in the oven until the crust is browned and the prosciutto is crispy. As it rests, top with flaky sea salt and a drizzle of honey.