Apricot Blueberry Pizza Desserts Recipes

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Apricot Blueberry Pizza


  • For Pizza Dough
  • -----------------------
  • 3 cups Spelt or Whole Wheat Flour
  • 3 tsp. Yeast
  • 4 tbsp. Unsulphured Molasses
  • 1 tsp. Soya Lecithin
  • 1/2 tsp. Cardamom, ground
  • 3 cups Water (approximate)
  • ----------------
  • For Topping
  • -----------------
  • 3 lbs. Apricot halves, fresh, or unsweetened canned
  • 1/2 pint Blueberries, fresh, washed
  • 20-25 pitted Dates

  • Method:

  • --------------------------------------------------
  • Add all the dry pizza dough ingredients to a bread-maker or a mixing bowl. Add to the dry ingredients the molasses, the lecithin, and about half the water and mix until all the water is absorbed. Add small quantities of water as required to keep a smooth but stiff consistency.
  • Knead the dough for about 20 minutes.
  • Roll out the dough, or flip between your hands in a circular motion, to form the desired size and shape.
  • Dust with a little flour to keep dough from sticking. Place dough on pizza stone or baking pan which has been dusted with a little flour or cornmeal.
  • This quantity of dough will make one 16 inch diameter pizza.
  • Set the dough aside in a warm place, or in an oven warming drawer, to rise.
  • While dough is rising, preheat oven to 375 degrees.
  • In a high speed blender place the dates and a small amount of the canned apricot juice and blend at high speed to make a smooth, thick paste.
  • Thoroughly drain the apricot halves and place in a bowl.
  • Add the date paste and gently mix until the apricots are evenly coated. Set aside.
  • When the dough has risen to about twice its original size, place in the preheated oven for about 10 minutes.
  • Test the pizza dough to make sure the top surface is firm to the touch.
  • When the dough feels firm, remove from the oven and distribute the apricot halves evenly over the surface of the pizza dough with the rounded sides of the apricots up.
  • Evenly distribute the blueberries over the apricots, pressing slightly to push the blueberries into the spaces between the apricots. Be very careful not to flatten the pizza.
  • Place the pizza back into the oven for 15-20 minutes.
  • Check the pizza crust to make sure it does not over bake.
  • A good indication that the pizza is done is when a few of the blueberries begin to rupture. Remove from the oven. Let cool for a few minutes, slice and serve.

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