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CHERRY & ALMOND PIZZA

345g (11oz / 2 3/4 cups) strong white flour
1 heaped teaspoon salt
15g (1/2oz / 3 teaspoons) fresh yeast; or 1 teaspoon dried active yeast
and 1 teaspoon sugar; or 1 teaspoon easy blend yeast
158ml (6 fl oz / 3/4 cup) hand-hot water
1 tablespoon olive oil
30g (1oz / 2 tablspoons) ground almonds.

Put flour and salt in a large bowl.

In a small bowl, mix fresh yeast with a little water; put in a warm
place until frothy. To use dried active yeast, wisk with sugar and
a little water; leave until frothy.

Add yeast liquid to flour with remaining water and oil. (To use
easy blend yeast, mix into flour and salt before adding water and
oil.) Mix to soft dough.

Knead on floured surface for 10 minutes. Put in a greased bowl,
cover; put in warm place for 45 minutes or until doubled in size.

Knock back risen dough and knead dough with ground almonds. Oil
a 30cm (12in) pizza tin. Put dough in centre and press out to
edges with knuckles. Pinch up edges to create a rim.


Topping

2 egg whites
125g (4oz / 3/4 cup) ground almonds
90g (3oz / 1/2 cup) caster sugar
few drops almond essence
750g (1 1/2 lb) jar Morello cherries in juice
60g (2oz / 1/2 cup) flaked almonds
3 tablespoons Morello cherry jam
icing sugar for dusting
whipped cream, to decorate

Preheat oven to 220C (425F. Gas 7)

In a bowl, lightly wisk egg whites. Stir in ground almonds, caster
sugar and almond essence. Spread the mixture evenly over pizza
base.

Drain cherries, reserving juice. Spoon over pizza, reserving a few
for decoration. Sprinkle with flaked almonds and bake in the oven
for 20 minutes until dough is crisp and golden.

Meanwhile, in a saucepan, heat reserved juice and jam until syrupy.
Dust cooked pizza with icing sugar and decorate with whipped cream
and reserved cherries.

Serve the sauce separately.

Serves 4-6

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