Sweet Fruit Pizza

This is a comfortable, rustic dessert that is just perfect for those casually lazy get-togethers. The flaky biscuit crust is a wonderful complement to the sweet, succulent summer fruit mounded on the surface. Topped with an apricot glaze, this homey tart strikes the perfect note for casual yumminess.

Makes 8 to 10 servings

Ingredient List:

Pizza

• 2-½ cups whole wheat pastry or sprouted wheat flour
• 3 teaspoons baking powder
• 1/8 teaspoon sea salt
• 1/2 cup olive oil
• 1/4 cup Suzanne’s Specialties brown rice syrup
• ½ to 2/3 cup unsweetened almond, soy or other non-dairy milk
• 1 small plum, halved, pitted, and thinly sliced
• 1 to 2 unpeeled peaches, halved, pitted, and thinly sliced
• ½ cup fresh raspberries
• ½ cup thinly sliced strawberries
• ½ cup blueberries or blackberries

Glaze

• ½ cup fruit-sweetened apricot preserves
• 2 tablespoons Suzanne’s Specialties brown rice syrup

Step By Step Instructions:

Make the pizza: Preheat the oven to 350F (175C). Line a 10-inch pizza pan with parchment paper or lightly oil.

Combine flour, baking powder, and salt in a food processor fitted with the metal blade. Add ½ cup oil and ¼ cup of rice syrup; pulse 45 to 50 times, or until texture of wet sand. Slowly add “milk” through the feed tube, and pulse until dough gathers into a ball. Roll dough between 2 sheets of parchment to a 9 to 10-inch round. Place in prepared pan.

Arrange fruit on rolled out raw dough so it looks gorgeous, but let your artistic side show here.

Bake 25 to 30 minutes, or until fruit is lightly browned and bubbling. Remove from oven and transfer to a serving plate.

Make the glaze: Heat preserves and syrup over high heat until mixture foams. Quickly spoon over warm pizza, and allow to stand for about 15 minutes to set the glaze. Slice into wedges.