Aprikosen Appenzeller Pizza (Version 2)

Immediately upon entering our local grocery store the other day, we saw an apricot display! Whenever I come face to face with apricots, my mind always wanders back to 2018, when my wife and I stopped at roadside apricot stands in Valais, Switzerland while driving through on our way to a little town in Graubünden/Grisons. While we enjoyed a few of those apricots as snacks on hikes, we still had a few when we got to the farm where we were staying. With the extra apricots, we made a pizza in the kitchen of the place we were staying, and it turned out really well. When we got home, we attempted to recreate that Aprikosen Appenzeller Pizza.

We regale you with all of that to introduce another version of this pizza. This time around, we decided to transform the apricots into a sauce by sauteeing them with some diced shallot and ground nutmeg. We think this one (although requiring an extra step) was a superior pizza, and we suggest you give this one a try if you find yourself with Apricots!

Time: 35 Minutes (Plus time if making your crust from scratch)


  • Pizza Crust. Premade or Homemade!
  • 5-6 Apricots
  • 1 Shallot
  • Ground Nutmeg
  • Honey
  • Prosciutto
  • Swiss Chard
  • Shredded Mozzarella
  • Appenzeller or Gruyere Cheese


  • Place your pizza stone in the oven, and preheat to 425 degrees F.
  • Cut the flesh of your apricots away from the pit, and then dice the apricots. Dice your shallot as well.
  • Melt some butter in a pan, and add your shallot and apricots. Grate in some fresh nutmeg, and cook until your apricots lose their shape and turn into a sauce.
  • As your apricots cook, wash and slice your Swiss chard, and grate/shred your cheese.
  • Arrange a piece of parchment paper on your counter, and lay your pizza crust/dough atop. If using dough, roll it out with a rolling pin (we prefer a French Rolling Pin for even weight transfer).
  • Scoop and spread your sauce on your crust. Then, arrange a layer of prosciutto atop.
  • Cover your prosciutto with your Swiss chard ribbons.
  • Spread your cheese over your pizza.
  • Remove your pizza stone from the oven, and transfer your pizza (parchment paper and all) onto it. Then, bake for 15-25 minutes until your crust is crispy, and your cheese has melted and begun to brown.
  • Slice, devour, and enjoy!

Leave a Reply