Locals Only / Vegetarian

Cardamom Apricot Pizza

serving cardamom apricot pizza

As I’ve already stated, I’m pretty much obsessed with pizza.  Maybe my favorite thing about pizza is the freedom to put whatever you want on a piece of dough and still be able to call it pizza.  The discovery (well, for me it was a discovery, for others it was pretty old news) that fruit is one of the best pizza toppings led me to regularly attempt new fruit pizza creations.  This is one of them, and it was incredible!  It was also a good opportunity to use up some of the apricots from the half-box that I got from Sustainable 360.

apricotsApricots are pretty.  They’re pretty cute too.

closeup of cardamom apricot pizza

slice of cardamom apricot pizza

Cardamom Apricot Pizza

Keep it simple:

  • Apricots, halved and sprinkled with cardamom
  • Walnuts, lightly candied with a bit of honey, salt, and butter
  • Mozzarella and crumbled goat cheese\
  • Olive oil (or maybe walnut oil if you have it!)
  1. Stretch out dough and drizzle lightly with oil.
  2. Arrange mozzarella, apricots, and walnuts, then crumble the goat cheese on top of everything.
  3. Bake as hot as your oven will allow (in my case I go between 500 and 550).

cardamom apricot pizza

19 thoughts on “Cardamom Apricot Pizza

  1. This sounds great! Except the cardamom – I’m not sure if I have ever had cardamom so I’m not sure how the pizza would taste??!!! Perhaps I should go out and buy some and try it. I did have a mozarella/Granny Smith apple pizza once as an appetizer – it was delish!

    • Hey Vickie,
      I’d say the cardamom is not essential, any time fruit pairs up with a good cheese on a pizza the results are great! And I love a good granny smith/blue cheese pizza, in fact that was my introduction to fruit pizzas at Ramblin’ Jack’s in Olympia!

  2. If any body visiting your blog didn’t realize you loved pizza then they are probably browsing with their eyes closed. I honestly love the look of this particular pizza and I would love to try it. I love cardamon. it always goes very well with sweet things. Thanks for sharing! and Best wishes to your family.

    • Haha, thanks, Liz! And about cardamom I feel like it’s a spice I’m only just discovering, even though it’s been on my shelf for…um… years (kind of embarrassing that I used it even). Best wishes to your family as well 🙂

      • I love cardamon. I use it all the time: for rice, for tea, doughnuts, ice-cream, pancakes, chicken/beef curry oh my the list is endless. I grew up with a lot of Indians and so their cooking habits rubbed in on me! Best wishes!

      • That’s so cool! I’m definitely going to start using it more, and first off I need to buy some fresh stuff because mine is far too old to still have all of its flavour…. Thanks for the suggestions, happy weekend!

    • Thanks, Karen! It’s definitely one of my favorite toppings, but I also recommend pairs, apples, and peaches! I’ve done blueberries too but it didn’t turn out as well, but that’s part of experimenting I guess. Thanks for stopping by 🙂

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  5. Jon, this is DELICIOUS! I used dried apricots because I live in Newfoundland, where fresh fruit is often hard to come by. I sliced them and soaked them in water with some ground cardamom. Also the goat cheese I happened upon was a hard, ripened goat cheese with a mild flavour, and I grated it. SO delicious!

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