Stone fruits are still in season, right?
Oh yes, those juicy peaches and delectable black plums are still spilling over from the market in my neck of the woods.
The season is so dear and so short, my heart aches each time summer comes to an end – not just for the sunshine and warmth, but for the succor of the season: produce.

In any case, I’ll relish in the last few days of summer with a Summer Plum Prosciutto Pizza.

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Summer Plum Prosciutto Pizza

Pizza Crust:
1 pkg. active dry yeast (1/4 oz)
1 tsp. white sugar
1 cup warm water
2 1/2 cup all purpose flour
1/4 cup olive oil, divided
1 tsp. sea salt

2 tsp. Meyer Lemon Olive Oil
1/4 tsp. Hamptons Salt Company Lemon Salt

1 ripe plum, very thinly sliced
3 oz. blue Stilton cheese, chunked or crumbled
2 oz. prosciutto, very thinly sliced

fresh thyme

Preheat the oven to 450 degrees.

Dissolve the yeast and sugar in 1 cup warm water and let sit for 5 minutes.
Using a dough hook on a stand mixer (or by hand) combine the dissolved yeast mixture, flour, 2 Tbs. olive oil, and salt. Form into a nice dough ball. Let sit for 10 minutes.

Divide the ball into 2-3 smaller pieces and roughly form one into a pizza form. Reserve the other two rounds for cinnamon rolls for dessert! Rustic forms are best, in my opinion. Flour your hands to prevent sticking. You can try tossing, rolling, stretching…whatever your heart desires.
Place on a parchment lined baking sheet and drizzle with Meyer Lemon Oil and lemon salt.
Bake for about 20 minutes, until the top starts to brown.
Remove from oven.
Top with freshly sliced plum, cheese, and prosciutto (and fresh thyme).

It’s a charcuterie pizza!