Pear, Craisins® Dried Cranberries & Frangipane Pizza
120 grams unsalted butter
150 grams castor sugar
200 grams blanched almonds
¼ cup brandy or rum, optional
1 tablespoon Ocean Spray® Whole Berry Cranberry Sauce
1 ripe pear, peeled and sliced thinly
30 grams Ocean Spray® Craisins® dried cranberries
1 tablespoon castor sugar
1 scoop vanilla ice cream
425 grams baker’s flour
250 ml water, lukewarm
35 grams yeast, dried
60 grams sugar
15 grams salt
30 ml olive oil
Place water, yeast, sugar, salt and olive oil in mixing bowl. Stir gently, wait 15 minutes for yeast to activate and add flour slowly, knead until pastry is smooth. Place in a container and let it sit in a warm place until doubled in size.
Portion dough into 150-gram balls and place in warm area until it has risen slightly. Roll out into floured 30 cm trays.
To make the frangipane: cream butter and sugar in a food processor. Add ground almonds, eggs and brandy (if using) and blend well, stir in Ocean Spray® Whole Berry Cranberry Sauce.
Spread the frangipane mixture over the pizza base and evenly layer the pear on top, then lightly sprinkle with castor sugar.
Cook in a pizza oven for 5 - 7 minutes. Base should be crisp and the pear golden brown. If you do not have a pizza oven, pre-heat oven to highest possible heat, then turn down to 200°C just before putting pizza inside. Cook for 10 - 12 minutes, until golden brown.
To finish, place a scoop of vanilla ice cream in the centre and sprinkle with Craisins®