Plum Flatbread

With so many new or unfamiliar varieties of plums flooding the farmers' markets this summer, it's a real delight to try them all in their various and unexpected colors and shapes. Cafe Drake concocted the rather daring recipe below when we had little left in our fridge other than bowls of fresh-from-the-farm plums. Great as a quick weeknight meal, or perhaps even better served in small wedges, with cocktails or glasses of icy cold prosecco.

PLUM & CHEESE FLATBREAD

1 pound whole wheat pizza dough / 2 tablespoons extra virgin olive oil, divided / 2 cups shredded Italian blend cheese / 2 fresh California plums, pitted and very thinly sliced / 3 cups baby or chopped arugula / 1/2 cup slivered red onion / snipped fresh basil / about 2 tablespoons fresh lemon juice / Freshly ground pepper and kosher salt to taste

1. Preheat oven to 425 degrees F.


2. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7x11-inches). Place dough on baking sheets and brush with 1 tablespoon oil. Bake for 10 minutes.


3. Just before serving, top each flat bread with 2/3 cup cheese. Bake at 425 degrees F for 5 minutes.


4. To prepare plum salad, toss remaining oil with remaining ingredients. Place equal amounts on each warm cheese flat bread and cut into slices to serve.