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Chip-Shot Pizza with Black Forest Ham, Smoked Gouda, and Apricot Mustard |
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Serves: 4 APRICOT MUSTARD1/2 cup orange juice 1/2 cup cider vinegar or rice vinegar 1 1/2 tablespoons dry mustard powder 1/2 teaspoon ground coriander 1 tablespoon mustard seeds 2 cups loosely packed dried apricots, finely chopped Salt and freshly ground black pepper Water as needed SYRUP 1/2 cup molasses 1 cup light corn syrup 1 tablespoon cardamon pods 2 cinnamon sticks 1 tablespoon star anice PIZZA 8 ounces frozen pizza or bread dough, thawed Extra-virgin olive oil for brushing crust 6 slices Black Forest ham (1 ounce each) 16 ounces smoked gouda cheese, grated or sliced 4 green onions, tender green and some white parts, chopped Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. To make the mustard: In a bowl, mix together the orange juice, vinegar, dry mustard, and ground coriander until blended. Stir in the mustard seeds and apricots until combined. Season to taste with salt and pepper. If needed, stir in a little water so that the mixture is a bit soupy. Cover and set aside or refrigerate overnight (the apricots will absorb the water). Makes about 2 cups. 2. To make the syrup: In a saucepan over low heat, stir together the molasses and corn syrup. Meanwhile, in a dry skillet over medium heat, toast the cardamom pods, cinnamon sticks, and star anise until fragrant, 3 to 4 minutes. Transfer the spices to the molasses mixture and continue to cook until the syrup begins to foam, about 10 minutes. Set aside to cool. The syrup can be made ahead and stored indefinitely. Let the spices remain in the syrup; they can be removed for serving. Makes about 11/2 cups. 3. To make the pizza: Preheat the oven to 425°F. Dust and prepare a pizza stone according to the manufacturer’s instructions, or dust a baking sheet with cornmeal and set aside. 4. Place the dough on a lightly floured surface and dust with flour. Press the dough into a circle, then roll it out with a lightly floured rolling pin until it is about 1/4 inch thick, keeping the edges thicker than the center. Roll the edges over to create a thin lip. Lay the round of dough on the prepared stone or sheet. Chill for 30 minutes.5. Remove the crust from the refrigerator and brush the top as well as the edges with olive oil, then overlap the ham slices on top, leaving a 1/2-inch border around the edges. Top with the cheese. Bake in the lower third of the oven until the crust is crisp and the cheese is bubbly, 10 to 12 minutes. Sprinkle with green onions, slice, garnish with apricot mustard, and serve immediately. Pass the syrup for drizzling over each slice. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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