Prep time: 20 minutes 
Cook time: 15 minutes total

Ingredients 

1 (1lb.) 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

½ cup slivered red onion

2 tablespoons snipped fresh basil

2 tablespoons fresh lemon juice

Freshly ground pepper and sea salt to taste

Directions

Preheat oven to 425°F. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7 X 11-inches). Place dough on baking sheets and brush with 1 tablespoon oil. Bake for 10 minutes. (May be prepared ahead to this point.) Just before serving, top each flatbread with 2/3 cup cheese. Bake at 425°F for 5 minutes. To prepare plum salad, toss remaining oil with remaining ingredients. Place equal amounts on each warm cheese flatbread and cut into 3-inch slices to serve.

Makes 6 appetizer or light lunch servings

Nutritional analysis per serving: Calories: 370; Fat: 16g; Saturated Fat: 5g; Trans Fat: 0g, Cholesterol: 25mg; Sodium: 794mg; Carbohydrates: 41g; Fiber: 4g; Sugars: 6g; Protein: 19g; Vitamin A: 10%; Vitamin C: 10%; Calcium: 30%; Iron: 15%

Technorati Test - zqeit8djw3

Tags: antioxdants, california plums, plum flatbread, Plum Recipes

Posted in Plumbelievable Recipes

Makes 6 Servings Prep Time: 20 minutes Cook Time: 40 to 45 minutes

Prep time: 20 minutes

Marinate time: 12 to 24 hours

Cook time: 40 to 45 minutes

Ingredients

1/4        cup balsamic vinegar

2            tablespoons extra-virgin olive oil

2            tablespoons chopped fresh rosemary

3/4        teaspoon salt

1/2        teaspoon pepper

3            cloves garlic, minced

2             pounds boneless pork tenderloin

1 1/2      pounds California plums, pitted and cubed

6             tablespoons white wine

1 1/2       tablespoons sugar

1              tablespoon chopped fresh rosemary

Salt and freshly ground pepper to taste

Directions

Place balsamic vinegar, oil, rosemary, salt, pepper, garlic and pork in a large resealable plastic bag. Seal and refrigerate for 12 to 24 hours to marinate. To prepare coulis, puree plums in a blender or food processor. Press mixture through a fine mesh sieve to remove all skins and solids. Place plum puree in a small saucepan with wine and sugar; simmer over low heat for 10 minutes or until slightly thickened, then stir in rosemary. Let cool. Grill pork over medium heat until it reaches an internal temperature of 145°F. Let rest for 5 minutes then cut into 1/4-inch thick diagonal slices. Pour plum coulis on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired.

Per serving: 460 calories, 52g protein, 23g carbohydrate, 15g total fat, 145mg cholesterol, 570mg sodium, 2g fiber.

Tags: california plums, plum coulis, Plum Recipes, pork tenderloin

Posted in Plumbelievable Recipes