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Sunday, October 30, 2011

Weekend Cooking: Making the Pizza from Meredith Mileti's Aftertaste

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up over the weekend. It's hosted by Beth Fish Reads.

Back in September, I reviewed Aftertaste by Meredith Mileti (see the review here).  I loved the book. It had food and a little bit of romance but oh, the food!!! I knew that I wanted to try out some of the recipes. My husband and I both love to cook so we were excited to take on the recipe for White Pizza with Tallegio, Prosciutto, Apricots, and Arugula Salad.


We went to our local Italian deli to get a couple of the items on the ingredient list (Vace, we love you so much!). We got fresh pizza dough, prosciutto, parmesan romano and dried apricots (the recipe called for fresh or dried but since apricots are not in season, we went with the dried apricots).

Next, we went to our grocery store to search for tallegio. It's a kind of cheese that I had never come across before so I did a little research on other kinds of cheeses we could use if we couldn't find tallegio. Sure enough, no tallegio so we used fontina, which is pretty easy to find.


The pizza is super easy to cook!

Husband starts working on the dough.

If the whole architecture thing doesn't work out, I think Vace might take him as a pizza maker.

The recipe calls for you to first bake the crust for a bit (with olive oil, salt, pepper, etc. ). Then you put the cheese on and bake some more. We made a couple adjustments to the recipe. The recipe calls for you to not cook the apricots and prosciutto. Instead, you put them on the pizza right before eating. We decided to bake the apricots and the prosciutto on the pizza. Once the pizza is done, you put the arugula salad (arugula, lemon juice, olive oil, spices) right on the pizza. Molto bene!

Finished product before we dug in!

The taste was awesome. You have the saltiness from the cheese and prosciutto and the sweetness from the dried apricots! The hubs and I definitely agreed that it was a keeper! For the full recipe and a great story, check out Aftertaste by Meredith Mileti!


  1. What an unusual combination. But I can see how the sweet, salt, and spicy (from the arugula)could work.

  2. Wow, what a great flavor combination!
    Your husband looks like he is quite the talented pizza maker :)

  3. mouth is watering at that last picture! Looks so delicious!

  4. @Beth F I never would have thought about the combo either but it's so nice! I had it cold for lunch today and it was still super good!

  5. @TheBookGirl Hah, I was pretty impressed too! I didn't know that he knew how to throw a good pizza :)

  6. @Kat @ NoPageLeftBehind It was fantastic! I had some cold for lunch today. Still super good!

  7. That looks great! And what total fun to have even the dough from scratch!

  8. I love the idea of roasting the apricots and prosciutto on the pizza (why didn't I think of that?), especially now that there's a chill in the air! I'll bet the fontina was delicious. So glad you enjoyed the pizza, Meg. It looked beautiful!

  9. @rhapsodyinbooks The Italian deli by our house is fabulous. They have all sorts of fresh and frozen homemade pastas. Best of all, it's right across the street from the library so I usually stop when I go to the library. Books and yummy food: a winning combination!

  10. @Meredith Mileti The pizza was perfect for the snowy day that we had here in DC on Saturday! I'm anxious to try some of the other recipes :)

  11. This pizza looks really good. I can't wait to try it sometime.


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