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.
Apricots are pretty. They’re pretty cute too.
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!)
- Stretch out dough and drizzle lightly with oil.
- Arrange mozzarella, apricots, and walnuts, then crumble the goat cheese on top of everything.
- Bake as hot as your oven will allow (in my case I go between 500 and 550).
The Local Kitchener 
Such interesting toppings! Love it 🙂
Sophia
Thanks, Sophia!
Yum! I just put up cardamom ginger apricots. Such a great combination! I’ve been thinking about fruit pizzas lately, this might push me over the edge.
Oooh, the ginger sounds like a great addition to that combo! I may try that on the pizza next time, thanks for the idea!
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!
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!
I’ve never thought to make a pizza with fruit…yours sounds terrific.
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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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!
Lis, Great idea using the dried apricots and the hard ripened goat cheese. I think I’ll try that type of goat cheese next time too! I’m glad it worked out for you, did it remind you of Pamoja pizza dinners…?
Your blue cheese and green apple pizzas are forever burned in my taste-memory 🙂 You ARE the pizza guru.
Haha, thanks, Liz! Taste memories are the best!
Interesting idea! Looks more like a dessert 😉