When I found blackberries for $0.98 per container recently, I was a little overzealous with my purchase. I actually bought all the containers left in the store (only 7 – not that crazy!) Anyway, I ended up with more than I needed for my sorbet. I hate when gorgeous fresh produce goes to waste, so I considered what other things I could use them for (other than just popping them all straight into my mouth, as I have been known to do with whole containers of berries.) My mind immediately went to this recipe. I’ve been wanting to try it for some time now, but was always looking for an occasion so I wouldn’t end up eating it all myself. This weekend, brunch with the in-laws was the perfect opportunity to give it a try. It was very popular with all of the guests and there was hardly any left over.
I think this is actually meant to be a dessert pizza, but hey, it has fruit on it – that qualifies it for brunch, right? ;) I made a few adaptations based on the ingredients I had and the fact that I didn’t want to buy potato flour for just three tablespoons. The dough and finished product were wonderful so I definitely don’t think it was hurt in any way by my changes. Unfortunately I did not have a microplane (or similar) available where I prepared this, so I omitted the orange zest, but I think it would be a delicious addition. This would be fantastic with so many different fruit toppings, just use your imagination!
Recipe Rewind: tried and true favorites I’ve made recently
Chicken and Spinach Quesadillas
Fresh Fruit Focaccia
For the dough:
1 3/4 cups plus 2 tbsp. all-purpose flour
2 tbsp. nonfat dry milk
2/3 cup warm water
1 egg white, yolk reserved
2 tbsp. sugar
1 1/2 tsp. instant yeast
1/2 tsp. salt
1 1/2 tsp. orange zest
2 tsp. vanilla extract
2 tbsp. butter, softened
For the topping:
1 egg yolk (reserved from above)
1/4 cup half-and-half
1/2 tsp. vanilla extract
1/4 cup sugar
pinch of salt
fresh berries or other fruit for topping
chopped nuts for topping (optional)
chocolate chips for topping
Place all of the dough ingredients except the softened butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until a cohesive dough is formed. Switch to the dough hook, add the butter, and knead on low speed for 10 minutes, or until the dough becomes smooth and elastic. Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 375 degrees F. Turn the dough out onto a lightly floured work surface and knead briefly. Form into a ball and transfer to a lightly greased baking sheet or pizza pan. Shape into a 14-inch circle, being sure to leave a thicker rim around the edges. Cover again with a kitchen towel and let rise while you prepare the topping.
To make the topping, mix the egg yolk, half-and-half, vanilla, sugar and salt until smooth. Once the dough has risen a bit and is beginning to look puffy, dimple the dough all over with your fingers (oil them a bit if the dough is sticky). Layer with fresh berries or fruit, sprinkle with nuts (if using) and chocolate chips. Drizzle the egg yolk and cream mixture over all.
Bake in the preheated oven for 20 to 25 minutes, until the crust is lightly browned and the cream mixture looks set. Remove from the oven and allow to cool slightly. Serve while still warm and chocolate is gooey.
Source: adapted from King Arthur Flour