Recipe - Cherry And Almond Pizza

DOUGH
2 Three fourths cup Strong white flour
1 teaspoon (heaped) salt
3 teaspoon Fresh (compressed) yeast
or
1 teaspoon Dried active yeast and
1 teaspoon Sugar
or
1 teaspoon Easy blend yeast
Three fourths cup Handhot water
1 tablespoon Olive oil
2 tablespoon Ground almonds

TOPPING
2 Egg whites
Three fourths cup Ground almonds
One half cup Caster (granulated) sugar
3 dr Almond essence; more or less
1 Jar (1One half lb) morello
cherries in juice
One half cup Flaked almonds
3 tablespoon Morello cherry jam
Icing (confectioner's) sugar
for dusting
Whipped cream; to decorate

From: nikita@sink.unipalm.co.uk (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 12inch 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 46

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