Cherry And Almond Pizza

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Dessert	6	Servings

INGREDIENTS

2 3/4	c	Strong white flour
1	t	heaped salt
3	t	Fresh, compressed yeast
		or-
1	t	Dried active yeast -and-
1	t	Sugar
		or-
1	t	Easy blend yeast
3/4	c	Hand-hot water
1	T	Olive oil
2	T	Ground almonds
2		Egg whites
3/4	c	Ground almonds
1/2	c	Caster, granulated sugar
3		Almond essence, more or less
1		Jar, 1-1/2 lb morello
		cherries in juice
1/2	c	Flaked almonds
3	T	Morello cherry jam
		Icing, confectioner's sugar
		for dusting
		Whipped cream, to decorate

INSTRUCTIONS

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  12-inch 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 4-6  REC.FOOD.RECIPES ARCHIVES  /DESSERTS  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 150 Calories From Fat: 108 Total Fat: 12.8g Cholesterol: 0mg Sodium: 19.5mg Potassium: 167.8mg Carbohydrates: 5.3g Fiber: 2.4g Sugar: 1.8g Protein: 5.7g