Summer Fruit Pizza

INGREDIENTS

INSTRUCTIONS

GINGER WHIPPED CREAM
BISCUIT DOUGH
A co-worker was cleaning out her desk and uncovered an old issue of Food
and Wine magazine--it's so old, that all the recipes are new to her! Since
I haven't posted anything for quite a while, I thought I' share the fruit
of her bounty with you.
The only problem with this recipe is that it requires the oven and one
minute in the broiler. It is so hot here, that I don't want anything to do
with my oven! The biscuit dough is also used for a cobbler, Strawberry
Spiral Pie, and Cinnamon Crunch Shortcakes in the same issue. If anyone
wants these other fruit recipes, just holler!
1. Preheat oven to 450. On a lightly floured surface, roll out the Biscuit
Dough into a 9-inch round; do not roll any larger. Fold in half and
transfer to a heavy ungreased baking sheet. Unfold the dough and smooth the
edges. 2. Using a pastry brush, lightly coat the dough with some of the
melted butter. Arrange the fruit in a decorative overlapping pattern all
the way to the edge of the dough, fanning the slices and clustering the
berries. Dab the fruit with the remaining melted butter. Sprinkle 2 1/2 T
of the sugar over the fruit. 3. Bake the pizza for 20 minutes or until the
bottom is golden brown. Remove the pizza from the oven and turn on the
broiler. Sprinkle the remaining 1 T of sugar over the fruit. Broil for
about 1 minute, watching carefully, until the fruit begins to bubble and
brown. Slide the pizza onto a rack to cool slightly. Serve warm with Ginger
Whipped Cream.
Ginger Whipped Cream: In a medium bowl, combine all the ingredients and
beat until soft peaks form. Refrigerate until ready to use. This recipe
will keep, tightly covered, overnight. Re- whip briefly before using.
Biscuit Dough:
1. In a food processor, pulse the flour, baking powder and salt until
mixed. Add the butter and pulse until, the mixture resembles coarse meal
with particles the size of peas and lentils.
2. Drizzle the milk evenly over the dry ingredients and pulse a few times,
just until incorporated and the dough forms small clumps.
3. Turn out the dough onto a work surface and knead once or twice to gather
it into a mass; do not over work the dough. Gently pat the dough into a
disk or rectangle, as needed. The dough can be made up to 2 hours ahead;
wrap tightly and refrigerate.
Posted to EAT-L Digest  by Stephanie A Miles <stephaniemiles@JUNO.COM> on
Sep 4, 1997

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