Apricot and Pistachio Thin-Crust Pizza.

We use dried apricots so they’ll stand up to the heat, or you can use under-ripe apricots, but it will not have the same intense flavor. We like the smooth texture and intense flavor of imported Parmigiano-Reggiano cheese in this dish.

INGREDIENTS

1/2 cup warm water (100° to 110°)

1/2 teaspoon dry yeast

8 1/2 teaspoons olive oil, divided

1/2 teaspoon kosher salt, divided

6 ounces bread flour (about 1 ¼ cups)

Cooking spray

2 tablespoons yellow cornmeal

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

¾ cup dried apricots or 4 under-ripe apricots cut into wedges

2 shallots, peeled and thinly sliced

3/4 cup (3 ounces) crumbled goat cheese

1 1/2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon minced fresh chives

1 cup arugula

1 ounce shaved fresh

Parmigiano-Reggiano cheese

INSTRUCTIONS

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.

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.

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.

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 Parmigiano-Reggiano cheese. Cut into 10 wedges.

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