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Whenever we think of fruit and pizza, the first thought usually goes toward the dessert or sweet pizza realm, but fruit on pizza can be used as a wonderful savory option as well. The most popular type of fruit toppings have traditionally come from a can, which while understandably convenient, the usage of canned fruit toppings tends to create sweet pizzas that lean toward the generic. So, if you would like to get creative with fruit based pizza; then start when there’s a bumper crop of seasonal fruit available for the picking, and take a fruitful approach to creating some signature pies.
Point-Counterpoint
The counterpoint of salty and sweet that fruit offers to a dish is present in many world cuisines. Asian, American and especially, Italian cuisines, favor combinations of fruit with cooked or cured meats. In terms of combining the two on pizza, only the pineapple-ham combo has made it to the top ranks of popularity in the American pizza market. But on the local level, many operators have already successfully adapted their own take on the sweet and salty and have turned out some real crowd pleasing pies.
Thinking Outside the Can
Try to resist popping open the old can of pie filling style fruit, and try ordering some fresh fruit from your produce purveyor, or, if you have the time and inclination, go to a farmer’s market and get some of the best and freshest fruit around direct from the growers.
Going Seasonal
Summer and fall are the best seasons to enjoy the bounty of fruit. In early summer, strawberries are first to hit the market, followed by blueberries and raspberries. Then the stone fruits begin: cherries and apricots, followed by peaches, nectarines and plums. By mid-summer, luscious fresh figs abound and by August, apples and pears begin to arrive. Even though, many of these fruits are available nearly year round, they are at their peak during their growing season. Sometimes during the bleak winter months, fresh seasonal produce from Mexico, Chile and other places, that is at its peak, during their summer, are available for a price. Personally, I prefer to cook seasonally because it gives me something to look forward to. I love working with produce and especially with fruit when it is at its absolute sweetest and most flavorful…and at its best prices.
Year-Round Consistency
If you want to work with fruit that is available, and that maintains a good level of quality out of season, stick to apples, pears, pineapples, grapes, dried fruits, IQF fruits and Low Moisture frozen fruits. Fruit purees, preserves, spreads and salsas can also add depth of flavor and interest to pizza during any time of the year.
Start With What You Know
Here are some top picks of sweet and savory and just plain sweet topping ideas that are based on some classic flavor combinations:
Fruit and Cheese:
- Apples pair with Cheddar, Gorgonzola or Roquefort and Swiss.
- Pears go with Gorgonzola, Provolone and Brie
- Grapes are excellent with Goat cheese, Ricotta and Brie
- Figs work with Mozzarella, Fontina, Goat cheese,
Gorgonzola and Feta
- Cherries are magical with Ricotta or Mascarpone
- Strawberries and all other berries are best with Ricotta or Mascarpone
- Peaches, Nectarines and Plums are delicious with Ricotta, Mascarpone, Gorgonzola & Goat cheese
Fruit and Meat
- Bacon (or pancetta )and apple or pear
- Prosciutto with figs, peaches or apples
- Chicken with mango or pineapple
- Ham with pineapple or plums
- Duck with orange, peaches or figs
- Sausage with apple or pear
Condiments
- Fresh fruit salsas
- Compotes
- Chutneys
APPLE OF MY EYE: GLAZED APPLE, BACON, SPINACH, CANDIED WALNUT & CHEDDAR CHEESE PIE
One pizza shell, ready to use
One large handful of washed and dried, fresh baby spinach
1/2 teaspoon fresh garlic, finely chopped
2 ounces mozzarella, finely shredded or diced
Salt and pepper to taste
1 tablespoon (or 1/2 ounce) Olive oil
5 or 6 glazed apple rings (see recipe)
2 ounces, par-cooked, slab bacon cut into 1/2 inch thick cubes
1 ounce candied walnuts, crumbled (see recipe)
1-2 ounces Cheddar, feather-shredded (crumbled Blue cheese works well too)
1- Prepare the pizza shell.
2- In a small bowl, combine the spinach, garlic, mozzarella, salt and pepper and olive oil. Mix well, and top the pizza skin with the mixture
3- Arrange the apple rings over the spinach mixture, sprinkle the bacon and then the walnuts over all.
4- Bake until golden and bubbly.
5- When the pie comes out of the oven, top it generously with feather-shredded cheddar (finely shredded)
Glazed Apple Rings:
Using an apple corer, core through the center of the apple, leaving the skin on, cut the apple into 1/4 to 1/3 inch thick rings. (Toss the apples with a bit of lemon juice to prevent them from turning brown)
Generously butter a sheet pan and dust with sugar. Lay the apples in a single layer, pressing down a bit into the butter and sugar. Sprinkle the apples with more sugar.
Bake in a 400 degree oven until the rings are just tender—not soft. While the apples are still hot, use a spatula, remove the rings to a plate or container, butter-glazed side up, until they are completely cool. Store in a covered container
Candied Walnuts
4 cups walnuts, roughly crumbled
1/2 cup butter, melted
1/4-1/2 cup brown sugar (depending upon how sweet you like them)
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 tablespoon paprika
1/2 teaspoon (or to taste) salt
Mix all of the above in a bowl until well combined.
Spread out onto a sheet pan that has been sprayed with vegetable release (Pam)
Bake at 375 degrees until golden brown
Allow to cool
If the nuts clump together, break them up with a wooden mallet
Store in an airtight container
PIZZETTE DOLCI: SICILIAN STYLE RICOTTA WITH WILD HONEY AND MARSALA DIPPED STRAWBERRY PIZZETTES
Yield: 1 5-6 inch pizzette dolci
1 pizzette shell, ready to use (see recipe below)
3/4 cup ricotta base (see recipe below)
Wild flower honey, or other fragrant honey
1 ounce strawberries marinated in Marsala (see recipe below)
1- Reheat the pizzette shell in the oven until just warm
2- Spread the ricotta base over the warmed pizzette shell, leaving an inch border
3- Drizzle with honey and top with a strawberries, garnish with fresh mint
DOLCI PIZZETTE SHELLS
4 ounce dough balls pressed out to 5-6 inches (this is an excellent use for leftover dough)
1 stick butter, melted
1/2 cup sugar
1/2 teaspoon ground cinnamon (or to taste)
1- Dock the flattened or sheeted pizza rounds.
2- Melt the butter and sugar in a pan over low heat until the sugar is completely dissolved. Stir in the cinnamon.
3- Place the pizzette rounds on a lightly buttered or oiled sheet pan and brush well with the butter (there’s enough in the recipe for about 6 to 8 pizzettes)
4- Bake at about 400 degrees, until nice and golden and puffy—cook all the way through.
5- Allow the Pizzettes to cool off (they can be made the day before)
FRESH RICOTTA, SICILIAN STYLE
Yield: 12 servings
2 quarts fresh Impastata style Ricotta
1 tablespoon freshly grated orange zest
1/2 cup superfine sugar
1-Blend all of the above thoroughly
FRESH STRAWBERRIES AND MARSALA
Fresh, ripe strawberries, sliced and tossed with a bit of sugar and a sprinkling of Sweet Marsala wine to taste. (you can substitute sweet Vermouth, or Cointreau for the Marsala)
1-Mix all of the above well, and allow to marinate for an hour or two.