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Fancy Apricot & Cheese Dessert Pizza

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“I love dessert pizza! I figured why not come up with my own? Something that's not too sweet and can even be halfway healthy, is exotic looking, and can be whipped up quickly for entertaining-- ie, looks impressive and complicated but isn't! I used Sun Crystals in the cheese mixture, and 2 of those Baker's semi-sweet chocolate squares for the topping. A 12" pizza pan is integral for this, a pie pan won't make it come out right because the dough needs to be very thin and crispy-- and best of all, requires NO rising! Prep time includes chill time which is approximate.”
1hr 40mins
8 slices

Ingredients Nutrition


  1. Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
  2. Add the flours, oil, and salt and knead well, about 2-5 minutes.
  3. If the dough seems not elastic enough, dust your hands with some flour and knead again.
  4. Grease a pizza pan or pie pan with cooking spray, and roll the dough out onto it. I use a pizza roller for this to curl it up at the edges and make sure it's nice and flat and even in the middle.
  5. Poke holes in the dough with a fork and bake at 400F for 5 minutes.
  6. While it bakes, make the cheese mixture in a blender/food processor to give it a smooth consistency closer to ricotta cheese, and disperse the flavors. And cut the apricots, about 8-12 of them, into pieces. Also run your chocolate squares over a hand/box grater to get fine chocolate shavings.
  7. Extract the pizza pan from the oven and spread the cheese mixture evenly over it. Arrange the apricot pieces on the pizza evenly too.
  8. Bake at 350F for 20-25 minutes or until the cheese mixture has thickened up, at least 20 minutes.
  9. Move the pizza onto a wire cooling rack and refridgerate for at least 30-45 minutes.
  10. After it has cooled, add the chocolate shavings and almond slices.
  11. Cut into 8 standard slices, or cross-wise into several pieces to have as little hor d'oevres.

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