Plum Pizza
Ooh, make a plum pizza.
Take a pound or pound an a half of your favorite bread dough. Sourdough works really well here. (I use the pain levain from Bread Alone, but even purchased pizza dough works fine).
Take several pounds of the small plums -- wild ones would be perfect, I use the Italian prune plums. Cut them up, pit them, and macerate them in a bit of sugar (not too much) for about an hour. If you have a little fresh ginger, grate it in, but don't go overboard.
Spread your dough out on a pizza pan, and prebake it for 7 minutes at 450º or thereabouts. Put the plums all over. You will want lots
of plums, don't skimp.
Bake for another 25-30 minutes until all looks done and juicy.
My friend Anna and I discovered this yummy thing about 10 years ago -- its originally from The Old World Cookbook (which is oop, but fabulous). We didn't like the author's dough recipe (too delicate and sweet). It does better with a sourdough. A note -- regular plums are too watery for this.
C