Makes 6 servings
- 1 cup pitted dried apricots
- 1 ¾ cups water plus ½ cup warm water, divided
- ¼ cup packed brown sugar
- 1 ⅛ tsp coarse kosher salt, divided
- 1 ½ cups all-purpose flour, plus additional for dusting and kneading
- 2 tbsp olive oil
- 2 plums, halved and pitted
- 4 oz fresh mozzarella cheese, torn
- ¼ cup crumbled Gorgonzola cheese, plus additional for garnish
- 1 (2-ounce) package thinly sliced pancetta, crisp-cooked
- Arugula, for garnish
- In a small saucepan, combine apricots, 1¾ cups water, brown sugar and ¹/₈ teaspoon salt. Bring to a boil; reduce heat. Cook over medium-low heat for 30 to 35 minutes until apricots are softened and liquid is evaporated, stirring frequently.
- Preheat grill with greased grill grate for direct cooking over high heat (450°F).
- In food processor, place 1½ cups flour and remaining 1 teaspoon salt; add ½ cup warm water and olive oil. Cover and pulse until mixture forms a ball, stopping to scrape down the sides as needed.
- On a lightly floured surface, knead dough for 1 to 2 minutes or until smooth, adding slightly more flour if the dough is sticky. Using a rolling pin, roll dough into a 13×9-inch oval; prick the surface of dough with tines of a fork. Lightly spray both sides of dough with nonstick cooking spray.
- Grill dough directly on grill grate for 7 to 9 minutes or until edges begin turning slightly golden brown and the flatbread is nearly cooked through, turning over halfway through. Remove from grill.
- Meanwhile, lightly spray plums with nonstick cooking spray. Grill plums, cut sides down, for 4 to 5 minutes or until surfaces begin to lightly blister, turning occasionally. Remove from grill. Cut each plum half into 5 wedges.
- Spread flatbread with apricot mixture; top with fresh mozzarella, Gorgonzola crumbles, grilled plum wedges and pancetta.
- For indirect cooking over low heat (275°F to 300°F), if using a gas grill, turn off middle burners; if using a charcoal grill, move coals to two opposite sides of grill. Place flatbread with toppings over indirect heat. Close grill lid and grill for 10 to 12 minutes or until the cheese is melted.
- To serve, remove flatbread from grill. Garnish with arugula and additional Gorgonzola crumbles, if desired.
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