Look for the large, square flatbreads (lavash works well) to make this appealingly savory-sweet pizza. You can use whatever fruit is in season—halved cherries, quartered figs, sliced apricots—but purple plums are especially gorgeous as they start to soften and leak colorful juice onto the flatbreads.
Courtesy of Sharon Bowers
|extra virgin olive oil||8-10 large fresh sage leaves|
|8 ounces mild soft goat cheese||honey for drizzling|
|1 pound small plums, pitted and halves||flaky sea salt|
Preheat the oven to 450 degrees F and lay the flatbreads on ungreased baking sheets. Brush lightly with olive oil and crumble the goat cheese over the two flatbreads.
Lay the plums on the flatbreads, cut side up, and bake for 10 minutes, until the plums have softened and the cheese is slightly melted.
Tear up the sage leaves with your fingers and scatter the shreds over the surface of each pizza. Drizzle each generously with honey and sprinkle very lightly with salt. Return to the hot oven for two minutes. Cut into rectangles for serving.
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