When summer plums were ripe my mother would make “plum pizza”- pizza dough topped with plums and drizzled with honey or sprinkled with sugar (she even used jam spread thin on top) to give a slight sweetness to the “pie”. It was very nostalgic for me to make this today and smell it baking.
1/2 cup white flour
1 package/ 1 tablespoon active dry yeast
1 teaspoon salt
1 tablespoon extra virgin olive oil
3/4 cup warm water (slightly warmer than body temperature)
1 1/2-2 cups whole wheat (I use white whole wheat) flour
white flour to finish and to flour counter/board
6-8 plums depending on size of plums and pan
honey to drizzle (about 2 Tablespoons) OR sugar (brown or white, whatever your pleasure) to sprinkle (about 2 Tablespoons)
Mix 1/2 cup white flour, yeast and salt together in a large mixing bowl. Add olive oil and warm water. Mix with a wooden spoon or dough hook and electric mixer. Continue mixing and add enough while wheat flour to make a firm dough that releases from the sides of the mixing bowl. If mixing by hand, get your hands in there and knead to form a ball. Cover dough with a kitchen towel and let rise until doubled (about 1 hour).
Brush a 9 to 12 inch baking pan with sides (round, rectangular, square- whatever you have) with olive oil. Punch down dough that has doubled, knead and with a rolling pin roll into a circle or rectangle to fit pan and lay in the prepared pan.
Cut plums in half, remove pit and cut into thin wedges. Arrange wedges, tightly packed next to one another, on the dough leaving half an inch of dough all around. Drizzle with honey or sprinkle with sugar (or spread lightly with jam). Let rise for 30-45 minutes (till the edge has doubled). After 20 minutes preheat oven to 400ºF with rack in the center of the oven.
Bake for 30 minutes till the edges begin to golden and the plums are soft and juicy. Remove from oven and let cool till easy to handle. Cut and remove from pan or remove from pan onto a cutting board and cut to serve.