Apricot on pizza. The first time I told someone about this, I was met with a skeptical eye roll. After the first bite, there was a moment of silence at the table – then the fork reached for a second slice.
Sweet, salty, creamy, and crispy on a pizza – that’s not a contradiction if the balance is right. That’s exactly what this apricot pizza is all about.
🍑 Apricot Pizza: What Goes On It
A dough ball according to my basic Neapolitan recipe (280 g, Ø 33 cm) is enough for one pizza. The rest is divided into two rounds – what goes on before baking, and what goes on afterwards.
Before Baking
- 280 g pizza dough ball (basic Neapolitan recipe)
- 1 tbsp olive oil
- approx. 80 g Fior di Latte
- approx. 50 g Ricotta
- a handful of grated Parmesan
- 1 apricot, in wedges
- approx. 40 g streaky bacon (thinly sliced)
After Baking
- Apricot reduction (recipe below)
- 1 tbsp roasted, salted pistachios, coarsely chopped
- a few drizzles of Balsamico di Modena
Quantities for Fior di Latte, Ricotta, and bacon are guidelines, not strict rules – it’s more important that there’s still space for the crust on the dough. Less is truly more here.
🧴 Apricot Reduction (Thermomix)
The reduction is the trick that holds the whole pizza together. It yields more than enough for one pizza – keeps well in the fridge for a few days, ideal for the next rounds.
- 200 g apricots, pitted
- 20 g sugar
- juice of half a lemon
- 1 pinch of salt
Combine everything in the mixing bowl, chop for 10 seconds on speed 5. Then cook for 20 minutes at 100°C on reverse. Finally, purée for 20 seconds until smooth, and transfer to a squeeze bottle.
Cook the apricots, sugar, lemon juice, and salt in a small pot over medium heat for about 15–20 minutes, stirring frequently to prevent sticking. Then blend until smooth with an immersion blender. Alternatively, you can simply use good apricot jam – that makes it even faster.
🔥 Assemble and Bake the Pizza
Spread out the dough, distribute the olive oil. Sprinkle with Parmesan, then Fior di Latte. Dot with small dollops of Ricotta, arrange the apricot wedges in between. Finally, lay on the streaky bacon (or pancetta) – then it goes into the oven.
After baking, add the second part of the topping: Drizzle the apricot reduction over the pizza in nice lines, scatter the chopped pistachios for crunch, and finish with a good Balsamico di Modena. This adds the acidity the sweet component needs – without the acidity, the whole thing quickly becomes too sweet.
I’ve already tried this combination of sweet fruit and salty prosciutto on my pizza with cantaloupe melon and prosciutto crudo – apricot works on the same principle, just with more acidity and less water content than melon.
🔄 The Variation: Plum Instead of Bacon
I also tested a second version. Same structure, two differences: Before baking, add plum wedges along with the apricot wedges, and leave out the streaky bacon entirely. Instead, after baking, add prosciutto crudo to the pizza – along with the apricot reduction, pistachios, and balsamic.
The streaky bacon (Version 1) becomes crispy and flavorful during baking, the fat lightly soaks into the dough. The prosciutto crudo (Version 2) remains raw and tender, but the plum adds a second fruit note, slightly less sweet than apricot alone. Both work – Version 1 is heartier, Version 2 is more elegant.
In the end, it’s a matter of taste, not a judgment. I would make both again – depending on what I feel like at the moment.
Which version would you try first – streaky bacon or prosciutto crudo? Write it in our PizzaLiebhaber-Österreich group on Facebook. And if you like seeing more ideas like this: The newsletter arrives every Thursday.
Klausi 🍕
Marillenpizza mit Bauchspeck, Ricotta & Pistazien
Ingredients
Vor dem Backen
- 280 g Pizzateigling neapolitanisches Grundrezept, Ø 33 cm
- 1 EL Olivenöl
- 80 g Fior di Latte ca.
- 50 g Ricotta ca.
- 1 Handvoll Parmesan gerieben
- 1 Stück Marille in Spalten
- 40 g Bauchspeck dünn geschnitten, ca.
Nach dem Backen
- 1 Portion Marillenreduktion siehe unten
- 1 EL Pistazien geröstet, gesalzen, grob gehackt
- 1 Spritzer Balsamico di Modena
Marillenreduktion
- 200 g Marillen entsteint
- 20 g Zucker
- 0.5 Stück Zitrone davon der Saft
- 1 Prise Salz
Instructions
- Marillen, Zucker, Zitronensaft und Salz im Thermomix 10 Sekunden auf Stufe 5 zerkleinern.
- 20 Minuten bei 100°C auf Linkslauf kochen lassen, dann 20 Sekunden pürieren und in eine Quetschflasche umfüllen.
- Teig ausbreiten, mit Olivenöl beträufeln.
- Parmesan verteilen, dann Fior di Latte.
- Ricotta in kleinen Nocken darauf tupfen, Marillenspalten dazwischen verteilen.
- Bauchspeck auflegen und die Pizza backen.
- Nach dem Backen die Marillenreduktion in Linien über die Pizza ziehen.
- Gehackte Pistazien verteilen und mit Balsamico di Modena abschließen.