Fruit Pizza
I make a different kind of fruit pizza, less sweet, but really good.
I use the little Italian prune plums that come into the market in late august. Get a few pounds, cut each in half and remove the pit. Toss in a tablespoon or two of sugar and a tablespoon of flour.
Take some bread or pizza dough -- I have used a sourdough levain type dough for this and it is heavenly. Roll out onto a pizza stone or pizza pan. Prebake crust only at 450 for about 5-7 minutes (prevents sogginess). Put the plums on (I like an abundance of plums, and I do not fuss with putting them on in a decorative pattern, but I suppose one could). Bake for another 20 minutes or so. The plums will release their garnet juices.
This is really simple and totally delicious, especially if a really good, chewy, sourdough is used. The contrast between the sweet/tart flavor of the plums and the chewy bite of the bread is really something.
Oh, and regular plums are too watery. I tried them.
Carolyn D.