Kristin was a little confused about my dessert pizza. So here is the recipe for clarification.

Xoloitzquintle’s Dessert Pizza

Dough:
1 ¾ Cups All Purpose Flour
1 Cup Whole Wheat Flour
1 Tbsp. Sugar
½ tsp. Salt
2 Tbsp. Flax Meal
¾ Active Dry Yeast
¼ Cup Granola
¾ Cup Water (at room temperature)

Topping:
2 Tbsp. Butter (Optional)
½ Cup Fresh Cranberries
¼ Cup Slivered Almonds
¼ Cup Chopped Walnuts
Honey
½ Cup Confectioner’s Sugar
1 tsp. Cinnamon

Mix the dry dough ingredients until well blended. Add water slowly to form a consistent dough. Knead. Let rise covered with a damp towel for 20 minutes. Knead thoroughly for five minutes. Let rise covered for 20 minutes. If you have a bread-maker, you can use it to make the dough for you (this is what I do).

Preheat over. If using a pan – 350 degrees F. If using a stone 325 and be sure the stone sits in the hot oven for at least twenty minutes.

Using flour to avoid stickiness, work dough into a thin flat layer with your hands or a rolling pin. Form the shape of your baking pan or stone and place it on it.

Optional step – once shaped and flattened, rub top of pizza with soft butter.

Spread cranberries, almonds, and walnuts over the top. Drizzle generously with honey.

Bake for about 25 minutes or until slightly crisp.

Mix confectioner’s sugar and cinnamon in a bowl.

Remove from oven and sift confectioner’s sugar and cinnamon mix over the pizza.

Serve warm.

I particularly like the mix of the sweetness confectioner’s sugar and honey with the tartness of the cranberries. You can use other fruit as well. If the fruit you are using is dry and small, you can add it to the dough or add it after you have baked the pizza (otherwise it will burn during baking). You can also mix other spices with the confectioner’s sugar, such as nutmeg, cloves, cardamom or powdered ginger.

It’s a pizza, be creative! And if you come up with some interesting combinations, be sure to let me know.