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 floured12-inch 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®
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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