Aprikosen Appenzeller Pizza

We made this to recreate a pre-blog meal we cooked after a long day of driving and hiking near Tenna, CH. The primary motivator for the pizza that particular day was the combination of two stops we made in Valais. The first was at a pretty amazing cheese shop, and the other was at a roadside apricot stand! Once we got to Tenna and found our place, we went to the Volg and picked up some Swiss Chard, a pizza crust, and some schinken. After a little hike up Schlüechtli, we were more than ready to cook and eat!

While it wasn’t quite the same as the original version, when we saw fresh apricots at our local grocery store, we knew it was time to recreate. This time, rather than baking our pizza, we grilled it! As a little tip, make sure your grill temp is set to low if using premade crust, as you will likely burn it otherwise (I’m not proud of me).

Time: 25 Minutes (Plus time if making a crust from scratch)

Ingredients:

  • Pizza Crust/Dough. Go with store bought or make your own Homemade Version!
  • Swiss Chard
  • Appenzeller Cheese (Look in the Alpine section). If you can’t find it, Gruyere and Raclette would be good too, and they’re usually a little easier to find.
  • Swiss Chard
  • Fresh Apricots
  • Prosciutto
  • Seasoned Olive Oil

Method:

  • Preheat your cooking mechanism:
    • If using grill and premade crust, go with low heat. With premade crusts, you can either place directly on the grill or use a grill safe baking sheet.
    • If using grill and homemade dough, go with medium heat, and line a grill safe baking sheet with some foil. Give the foil a quick oil spray or cornmeal dusting to prevent sticking.
    • If using oven, preheat your oven to 375 degrees F, and place your pizza stone in to warm up.
  • Rinse your Swiss chard. remove and discard the stems, and slice the leaves into ribbons.
  • Slice your apricots into wedges, and discard the pits.
  • Thinly slice or shred your cheese.
  • Arrange your dough/crust on your baking sheet or pizza stone.
  • Brush your seasoned olive oil lightly atop your crust.
  • Layer on your prosciutto.
  • Add your apricot wedges and Swiss chard.
  • Top everything off with your cheese.
  • Bake or grill for about 15-25 minutes (adjusting grill temperature as necessary) to get your crust as crispy as you like and to melt your cheese.
  • Plate, devour, and enjoy!

4 comments

  1. It looks great! One small thing – Aprikosen is with an s 🙂 . I don’t think there are any words in German/Swiss/Austrian that have a z to sound like an s. What you do have is composite consonants such as tz. Example Kinkerlitzchen (trivial things, trifles). Let me think about that some more, maybe I’m just making things up.

    1. Thank you! When you do it, please let me know what other toppings you go with so I can try them on a future pizza!!!

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