Plum and Toasted Almond Sweet Pizza Recipe

The back-to-school supplies that appeared practically after the 4th of July may becoming picked over, and I just spotted a pumpkiny/cinnamony/fallish candle display at a store, but it’s still summer, darn it, and those sweet juicy stone fruits are not giving up their spot in the produce department for pumpkins and winter squash just yet!

While good simply out of hand, of course, they also make tempting desserts, such as this sweet pizza, which is a perfect use for ripe summer plums. Simple to make, fun to eat, and “plum gorgeous,” this is definitely a crowd-pleaser that could top off those late summer get-togethers or the upcoming Labor Day weekend barbecues quite nicely.

The pizza crust will spread about three inches while baking, so make sure your baking sheet is large enough, suggests Lori Longbotham, cookbook author and recipe developer, who contributed this to Real Food. And scoops of vanilla ice cream make a terrific accompaniment.

Plum and Toasted Almond Sweet Pizza

Serves 10

Sweet Pizza Dough (recipe follows)
1 large egg white, lightly beaten
4 ripe medium plums, halved, pitted, and cut into thick slices
3 tbsp. granulated sugar, divided
12 c. fresh blueberries
2 tbsp. sliced almonds

Position a rack in the center of oven and preheat to 350°F. Generously butter a large baking sheet.

Place dough on a lightly floured sheet of wax paper. Top with another sheet of wax paper and, using a rolling pin, roll out dough to a 10-inch circle. Remove top sheet of wax paper and transfer dough, paper side up, to prepared baking sheet. Remove the remaining sheet of wax paper. Fold in edge of dough to make a 1⁄2-inch rim.

Bake pizza crust for 10 minutes. Remove baking sheet from oven and brush top of crust with egg white. Fan out plum slices on crust, starting at outer edge and working toward center, arranging slices in progressively smaller circles until crust is covered. Sprinkle 2 tablespoons of the sugar evenly over plums. Bake for 50 minutes. Remove from oven and top with blueberries, almonds, and remaining 1 tablespoon sugar. Bake for 10 minutes longer, or until the crust is golden brown and plums are softened. Remove pizza from oven and let cool on baking sheet on a wire rack for at least 5 minutes. Cut pizza into wedges and serve warm.

Sweet Pizza Dough

1 13 c. all-purpose flour
12 c. granulated sugar
1 tbsp. baking powder
18 tsp. salt
13 c. whole-milk ricotta cheese
2 tbsp. cold butter, cut into small pieces
1 large egg yolk
2 tsp. whole milk
1 14 tsp. pure vanilla extract

Pulse flour, sugar, baking powder, and salt in a food processor to blend. Add ricotta, butter, egg yolk, milk, and vanilla and pulse just until mixture begins to form a ball. Shape dough into a disk, wrap in wax paper, and refrigerate for at least 2 hours or up to overnight.

Nutrition info (per serving): Calories 193 (43 from fat); Fat 5g (sat.2g); Chol 31mg; Sodium 205mg; Carb 35g; Fiber 2g; Protein 4g

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.