Plum and toasted almond dessert pizza
Part-skim ricotta cheese
2 Tbsp, cut into pieces
1 large, lightly beaten
8 item(s), medium, (about 2 pounds), halved, pitted, and thickly sliced
2 Tbsp, unblanched variety
- To make the dough, put the flour, sugar, baking powder, and salt in a food processor; pulse to blend. Add the ricotta, butter, egg white, milk, and vanilla; pulse just until the dough begins to form a ball. Wrap in plastic wrap and refrigerate at least 1 hour or up to overnight.
- Meanwhile, preheat the oven to 350°F. Lightly spray a large baking sheet with nonstick spray.
- Roll out the dough between 2 sheets of wax paper to form a 10-inch round. Remove the top sheet of wax paper and flip the dough onto the baking sheet; remove the wax paper. Fold the edge of the dough over to form a 1⁄2-inch rim. Bake for 10 minutes. Let cool about 5 minutes on the baking sheet on a rack.
- Brush the crust with the egg white. Beginning at the edge, arrange the plum slices in concentric circles, overlapping the slices slightly; sprinkle evenly with the sugar. Bake for 40 minutes. Sprinkle the almonds over the fruit and bake until the crust is golden brown and the plums soften but still hold their shape, about 10 minutes longer. Cut into 8 wedges and serve at once. Yields 1 wedge per serving.