This pizza recipe is a variation of a flat bread pizza wit fig jam that I learned form Chef Mario from Cookin’ the Market. Instead of using figs and goat cheese, Chef Becky and I wanted to highlight the ingredients that we have at Farm. For the flatbread we used dried apricots and the Carmody cheese from Bellwether Farms. This dish can be enjoyed as an appetizer or a meal.

Flatbread Pizza w/ Dried Apricot Sauce, Carmondy Cheese, and Arugula


For the sauce:
2-3 Tbsp. of Frog Hollow’s Olive Oil
2 Tbsp. of balsamic vinegar
1 large yellow onion, sliced
1 cup of dried apricots, chopped and soaked
¼ cup of water
A generous pinch of salt
A pinch of black pepper
For the toppings: 
 2 cups of arugula, or other bitter greens
1/3 cup Carmondy cheese, sliced or grated (or enough to cover pizza dough)
For the dough: – from the Cook Book: Maria Sinskey Family Meals
½ cup warm water
1-½ teaspoons dry yeast
1 teaspoon sugar
½ cup all purpose flour



Sprinkle the yeast over the warm water in a bowl. Let it bloom a little then add the sugar and whisk to dissolve. Add the ½ cup flour whisk until smooth and let sit in a warm place for 20 minutes, until it starts to bubble.

In a mixer with a dough hook or in a bowl with a wooden spoon, add: 2 tablespoons olive oil, 2 teaspoons salt, 2 ¾ cups flour, and 1 cup water, Mix till smooth and knead by hand for about one full minute until smooth.

Place in an oiled bowl and let sit in a warm place until doubled, about 2 hours. Or you can place directly in the refrigerator over night.

Meanwhile, you can make the sauce. Place the sliced onion in a heavy bottomed saucepan. Add a pinch of salt and olive oil, and cook at medium heat for about fifteen minutes, or until onions caramelize. Make sure to move the onions around the pan to prevent them from burning. Once they are browned, add water and turn heat down to low. Cover the saucepan and cook for another 15 minutes, remove the lid and cook away any remaining water.

Strain the fruit from the water and add to the pan to cook with the onions for 5-10 minutes, or until you have a jammy texture. Add the balsamic vinegar to de glaze the pan and continue to stir for a minute. Turn off the heat and set sauce aside.

When ready to bake: pre-heat oven to 450°. Form the dough into 4 discs to maker individual pizzas. Let sit for about 10-15 minutes then roll out or hand stretch the dough into a round. Set on a sheet pan sprinkled with cornmeal and flour or semolina flour.

Spread Jam onto pizza dough and layer with slices of Carmondy cheese. Bake until edges are golden brown (about 10 minutes). After removing from oven, brush the edges with the olive oil.

Toss greens in dressing and layer on top of pizza. Cut and serve!

Submitted by: Anna Buss, Culinary Coordinator, Frog Hollow Farm

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