Summer Fruit Crostata
Lately I have been on a dessert pizza kick. These crostatas are pretty much dessert pizzas/open faced pies. No matter how you slice ’em. With the abundance of beautiful summer fruit there is...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at marlameridith.com.
Cooking tools:
- Oven
- Baking sheet
- Silicone baking mat
- Rolling pin
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pastry brush
- Whisk
- Kitchen towel
- Saucepan
- Microwave
- Spatula
- Cooling rack
- Plate
Ingredients
- 1 pound (16 ounces) Whole Wheat or Gluten Free Pizza Dough (homemade or we like Trader Joe's
- 8 to 10 ounces fat free Ricotta Cheese
- a thin layer (about 2 ounces) unsweetened, all fruit Jam, on one I used Orange and the other Raspberry
- 1 Peach, cut into thin slices
- 2 Apricots, cut into thin slices
- 1/2 cup of fresh Raspberries
- 1/4 cup chopped, toasted Nuts
- melted unrefined Coconut Oil, Butter or whisked Egg
- Vanilla Stevia Drops or English Toffee Stevia Drops to taste, or your favorite natural sweetener
- optional: a few drops of pure Vanilla or Almond extract
- melted Chocolate for a sauce
- fresh Mint
- more chopped Nuts
- powdered Sugar or Stevia, granulated Truvia is really good on these
- freshly Whipped Cream
- a pinch of Cinnamon
- some more Jam
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