Cherry and almond pizza

Yield: 6 Servings

Measure Ingredient
2¾ cup Strong white flour
1 teaspoon (heaped) salt
3 teaspoons Fresh (compressed) yeast or-
1 teaspoon Dried active yeast -and-
1 teaspoon Sugar or-
1 teaspoon Easy blend yeast
¾ cup Hand-hot water
1 tablespoon Olive oil
2 tablespoons Ground almonds
2 \N Egg whites
¾ cup Ground almonds
½ cup Caster (granulated) sugar
3 drops Almond essence; more or less
1 \N Jar (1-1/2 lb) morello cherries in juice
½ cup Flaked almonds
3 tablespoons Morello cherry jam
\N \N Icing (confectioner's) sugar for dusting
\N \N Whipped cream; to decorate



From: nikita@... (Nikita Boni)

Date: Wed, 14 Jul 1993 11:12:36 GMT Dough: Put flour and salt in a large bowl. In a small bowl, mix fresh yeast with a little water; put in a warm place until frothy. To use dried active yeast, wisk with sugar and a little water; leave until frothy. Add yeast liquid to flour with remaining water and oil. (To use easy blend yeast, mix into flour and salt before adding water and oil.) Mix to soft dough. Knead on floured surface for 10 minutes. Put in a greased bowl, cover; put in warm place for 45 minutes or until doubled in size. Knock back risen dough and knead dough with ground almonds. Oil a 12-inch pizza tin. Put dough in centre and press out to edges with knuckles. Pinch up edges to create a rim.

Topping: Preheat oven to 425F. In a bowl, lightly wisk egg whites. Stir in ground almonds, caster sugar and almond essence. Spread the mixture evenly over pizza base. Drain cherries, reserving juice. Spoon over pizza, reserving a few for decoration. Sprinkle with flaked almonds and bake in the oven for 20 minutes until dough is crisp and golden. Meanwhile, in a saucepan, heat reserved juice and jam until syrupy. Dust cooked pizza with icing sugar and decorate with whipped cream and reserved cherries. Serve the sauce separately. Serves 4-6 REC.FOOD.RECIPES ARCHIVES


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