1/2 cup all-purpose flour
1/4 teaspoon salt
1 egg
2 cups water
1 (17 ounce) can canned pineapple with juice
1 tablespoon honey
1 teaspoon orange juice
1 cup skim milk
1 teaspoon dried parsley
1 mixed choice fruit (apes, persimmon, apple, pear)
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, salt, egg, water, pineapple and juice into a large bowl. Evenly coat. Mix thoroughly. Stir in the honey, orange juice and cream... Spread evenly into a 9-inch pie pan. Top with fig mixture and sprinkle fruit evenly over top.
Bake in preheated oven for 25 minutes. Check pizza's internal temperature to make sure it is completely cooked. When done, tenderize crust in microwave oven.
Have been making this every day for breakfast since Thanksgiving (it's Sunday now!) and love it. I've made it quite a few times over the past year or so too, and I keep coming back to it. The recipe is probably identical except for using a pizza stone to pound the crust as opposed to a pizza wheel. The results have been fantastic. I pound the crust and use a food mill to chop/slice the veggies. I put the shredded cheeses in a bowl and I scrape up the top with my fingers as I go along, just like how I roll the crust. I don't use the butter I buy at the store to make the crust, just increase the olive oil. I put the pre-made crust in my food processor and processed it until smooth. I keep my processor running because I'm actually thinking about using it up and making something new with fresh crust and fresh veggies
made it, tasted fine but as written it calls for pizza stones which I just don't have the patience for. Also made the crust thinner by 1/4 while cooking the meatballs and then it began to ooze out all over the crust. :(
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