Okay, I hear you. You have had enough turkey and stuffing to last until…umm next Christmas. Right? This is light, refreshing and a perfect lunch item.
The only thing that makes it “yours” is the kind of fruit or berries you use.
Dough
- 9 oz. ordinary commercial pizza dough
- 2 tbsp. cornmeal
- 3 tbsp. butter, melted and cooled
- 3/4 cup ricotta cheese
- 1/4 cup lime or lemon marmalade
- 1 piece of mozzarella cheese cut in 6 thick pieces
- 2 tbsp. large sugar crystals
- enough icing sugar
Place the dough in a greased bowl, cover with plastic and leave for an hour. Preheat the oven to 450 degrees.
Sprinkle the backside of a baking sheet with cornmeal and place the dough on top. Dip your fingertips into the butter and press the dough out, gently but firmly until you get a 10 inch circle. Carefully brush the pizza with the remaining butter and slide this onto a pizza pan.
Dot the dough with spoonfulls of ricotta cheese and the marmalade and arrange the mozzarella slices on top. Sprinkle with sugar crystals.
Fruit Topping
- 1/4 cup Berry sugar (super fine)
- 4 tsp. cornstarch
- 1/2 cup chilled mango nectar
- 2 – 2 1/2 cups of berries (blackberries, cranberries, raspberries, strawberries, blueberries) or add a few slices of peaches, or kiwi
- 1 tbsp. butter, chilled and cut in a small dice
In a saucepan combine the sugar and cornstarch then whisk in the chilled mango nectar. Add 1/2 cup of the berries and cook over high heat until the mixture begins to thicken.
Remove from heat and add the remaining berries, stir to mix and set aside.
Bake the pizza dough for about 15 minutes or until it becomes puffy and golden on the edges. Remove from the oven and spread out the warm berry mixture. Dust generously with icing sugar. Who said they wanted whipped cream? Well….
Yummy
