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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This came from my pizza cookbook, this looks like an interesting take on dessert pizza! If you don't have farmer's cheese, neufchatel cheese or cream cheese will do, as will paneer. Ingredients:
2 tablespoons butter, cold |
1 cup all-purpose flour |
1/4 teaspoon baking powder |
1 dash salt |
1/2 cup cocoa powder (unsweetened) |
1/2 cup milk (approx, see directions) |
3/4 cup farmer's cheese |
1/2 cup sugar |
1 egg, lightly beaten |
1 teaspoon ground ginger |
1/4 cup slivered almonds, divided |
7 ounces bottled morello cherries, drained (200g, canned works too) |
Directions:
1. Grease a 10 pie pan with butter.
2. Make the cheese topping by combining the cheese, sugar, and egg in a bowl with a fork or whisk. Stir in the ground ginger and set aside.
3. Make the dough by sifting the flour, baking powder, salt, and cocoa powder in a large mixing bowl.
4. Add the butter in slivers and rub it in by hand or with a pastry cutter until it resembles crumbs. Make a well in the center and pour in 1/3 cup of milk.
5. Mix well with a round-bladed knife, adding however much more milk you need to make a soft dough.
6. Turn the dough out onto a lightly-floured surface and knead lightly. Roll it into the greased pie pan and make sure it is laying down evenly.
7. Pour half the almonds over the dough, even spread the cheese mixture on top, then bake for 15 minutes at 375°F.
8. Remove the pizza from the oven, add the cherries and remaining almonds, then bake for 10-15 more minutes. Serve warm or cold.
9. My variation: Make as directed, omit the cherries, but keep it chilled. Add fresh sliced strawberries to be the pepperoni !
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