Nina's Fresh Batch

I love sweet desserts. Chocolate anything? Goes without saying. Gooey, creamy and sometimes way too sweet works too. But every now and then, a refreshing dessert low in sugar, that straddles sweet and savory, is a welcome change. Right now, late season Italian prune plums are at the market, but any variety of plums, stone fruit or even figs would work. The nutty whole wheat crust compliments the sweet fruit and the addition of hazelnuts and rosemary adds a fall-like note. I used store bought pizza dough, but feel free to make your own.

 

Serves 8-10

Ingredients:

1 pound ready made whole wheat pizza dough (found at specialty and natural food stores)

2 1/2 teaspoons roughly chopped fresh rosemary

3 tablespoons extra-virgin olive oil (plus extra for greasing baking sheet)

1/4 cup hazelnuts, skinned and halved (see note)

1 pound plums, pitted and sliced in wedges (any variety)

1 tablespoon cane sugar

1/4 teaspoon ground cinnamon

 

Directions:

Pre-heat oven to 425 degrees

Combine chopped rosemary and the 3 tablespoons of olive oil in a small saucepan. Heat until rosemary begins to sizzle. Count to 30 and remove from heat. Pour into small bowl and let cool.

Grease a 12X17 inch baking sheet with olive oil. Turn dough onto baking sheet. Oil or moisten your clean hands and press out dough into circle approximately 11 inches in diameter. Use your fingertips to dimple the dough, pressing down hard to leave indentations. Place hazelnut halves in the indentations. Scatter plums evenly on dough and drizzle with the olive oil and the rosemary. Combine sugar and cinnamon and sprinkle evenly over the fruit and dough.
Bake for 20-25 minutes until fruit is soft and crust is browned.
Serve warm or at room temperature.
Note:
To skin and halve hazelnuts, preheat the oven to 300 degrees. Place hazelnuts on a baking sheet and place in the oven for 20 minutes. Remove from oven and transfer onto a clean dishtowel. Fold towel over and rub hazelnuts briskly against towel. The skins should rub off. Transfer skinned hazelnuts to a zipper bag and lay bag on your work surface so nuts are in a single layer. Gently roll a rolling pin over them, pressing down just hard enough so the hazelnuts crack in half but do not crumble.

 

 Photo: Alex Bodnar 

Written by Nina Lombardo — October 06, 2014

Comments

Jen:

Sweet Pizza? Yes, please!!

October 11 2014

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