Honeyed Apricot Flatbread with Rosemary

Apricot Flatbread 2

It’s truly summer. Lots of time away, running our five kids to swim, play, hike, visit cousins and squeezing in a vacation or two. So, I’m missing my normal kitchen time just a little. As part of my hopes to reconnect (with my kitchen), I started a sponge for ciabatta last night. Unfortunately, I was thinking about the timing today very well, and since we had a crazy day of violin lessons, meeting with middle school counselors, celebrating the birth of my cousin’s baby, and swimming, there was no chance for the ciabatta to become ciabatta. So, instead, I turned it into flatbreads to serve along with a fresh tomato soup, and then starting digging through the fridge for toppings. I did a couple with cheese and pepperoni for the kids, two with fresh figs and goat cheese, and then I tried something new, needing to use all the apricots on my counter (obviously, I just used a couple, but the rest are now happily stored in my freezer). I think I will do this one again, perhaps with plums or peaches next time. This idea is a riff from a memorable appetizer in Lisbon many years ago where I had the marriage of honey and rosemary and cheese for the first time. Still beloved!  So, here’s a little idea, if you need one, for a fun, and a little bit sweet, summer meal.

Honeyed Apricot Flatbread with Rosemary

pizza dough (any kind, but here’s my favorite)
1/2 c. ricotta cheese
4-5 fresh apricots (or peaches or plums), sliced in half and pitted
2 T. honey
a handful of rosemary

Preheat oven to 475 degrees, with a pizza stone, if you have one placed in the lower half of the oven.

After the pizza dough has had its final rise, shape it by stretching into a circle or oblong and place on parchment paper. Top with ricotta, dolloping it and then lightly spreading it. Then, place apricots on top, with the skins on the bottom. Drizzle honey over the entire flatbread, then sprinkle rosemary and a little bit of salt.

Using a pizza peel, place the flatbread on the pizza stone. Bake for 6-8 minutes, or until browned on top and bottom. Remove to a rack to let it cool for at least ten minutes before serving.

Apricot Flatbread 1

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