Sunday, July 10, 2011

Pizza for dessert

Photograph by Antonis Achilleos

I adore fresh berries, and so I really LOVE this time of year. Today at the produce stand we have strawberries and raspberries. In just one more month the strawberries will be gone, but will be replaced by blackberries and blueberries.

And in my native garden we have salmon berries (they look like orange raspberries), huckleberries (a wild blueberry), and thimbleberries (look like a strawberry but have a unique taste all their own).

Early this morning I picked up several boxes of raspberries at the local produce stand. They are wonderful as a snack or tossed upon a bowl of cereal. But I was in the mood for something different today. So I browsed through my cooking magazines and found this wonderful recipe tucked into a small corner of a page in the Italian Foods issue of the Food Network Magazine.

Raspberry-Almond Pizza

Preheat a baking sheet in a 450 degrees F oven.

Roll out 1 pound pizza dough into a 12-inch round. Brush with melted butter and sprinkle with sugar. Bake on the hot baking sheet until golden, about 8 minutes.

Brush with 1/4 cup raspberry jam, then bake 2 more minutes. Cool slightly.

Beat 1/3 cup mascarpone or cream cheese with 3 tablespoons powdered sugar and 1/2 tsp. vanilla. Spread over the pizza and top with raspberries, toasted almonds, and powdered sugar.

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Hmmm, what other combinations could we come up with? What about strawberries, strawberry jam, and a sprinkle of shaved dark chocolate in place of the almonds. Or blueberries, blueberry jam, and a bit of lemon zest? That's what a love about cooking. Don't think of a recipe as one of the Ten Commandments. Use it as a suggestion, a guide, or an inspiration.

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