Serves: 4
Total Calories: 1,256

APRICOT MUSTARD
1/2 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

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.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 1,256
Calories from Fat: 354

More Recipes from the Holiday Baking Cookbook:
"Shall I Be Mother?" Teatime Pound Cake
Boxing Day Scones
Buckingham Palace Shortbread
Chip-Shot Pizza with Black Forest Ham, Smoked Gouda, and Apricot Mustard
Jamberry Maple Syrup
La Galette des Rois
Stilton Pinwhels with Walnuts and Honey
Sweet Onion, Apple, and Cheese Tart
The Amazing Leftover Eggnog and Cinnamon Roll Bread Pudding