My life has been a crazy mess of first world problems lately. And while none of these issues are signaling the world’s ending by any stretch, they have been stressing me out a bit, and I can tell my body is screaming at me to slow down a little. I’ve caught two bad colds in the past six weeks, the second of which turned into an ear and sinus infection, and while that really isn’t such a big deal in the grand scheme of things, it does tell me my immune system isn’t up to snuff. Which means I need to make some changes.
So, I’ve made the decision to slow my blog pace a little bit. Make it more fun and relaxed. Remember why I started blogging in the first place. I’m making time to learn about the aspects of blogging about which I’m not so comfortable (or should it be said, outright clueless?) I can cook, bake and write. But food photography doesn’t come second nature to me, and I still feel like quite the HTML dunce. And that’s just for starters.
So some weeks will be themed and others will not. There will absolutely still be #SundaySuppers and Secret Recipe Clubs. As always, it will be delicious and varied. Delicious, like this dessert pizza (did you like that little segway? Uh huh. Go me!)
By the way, have y’all ever had a dessert pizza? For whatever reason, I don’t think I ever had! It just wasn’t on the radar growing up, and I hadn’t gotten around to making one at home since I’ve been on my own. I don’t know…. But I do know that you need to have a dessert pizza soon! Because they’re so scrumptious and so fun!! This one reminded me of summer (yes, please), and it was easy to pull off. I warn you, it’s messy; but completely worth it.
Have an awesome, sunny and safe weekend, y’all. I’ll be back on Sunday!!
Source: adapted from Guy Fieri Food by Guy Fieri
¾ cup all-purpose flour
¼ cup quick rolled oats
2 tbs brown sugar
6 tbs unsalted butter, at room temperature
¼ tsp ground cinnamon
¼ cup sliced almonds
1 lb. ball of pizza dough, preferably not whole wheat
2 (12 oz.) jars good quality cherry preserves
Whipped cream or vanilla ice cream, for serving
Preheat the oven to 425 F. Grease a round pizza pan. Set aside.
In a medium bowl, combine the flour, oats, brown sugar, butter, a pinch of salt, and the cinnamon. Mix with a fork or your fingers until well combined. Add the almonds and gently mix.
Roll out the dough to fit your prepared pizza pan and transfer, pinching and stretching the edges as necessary.
Parbake the crust for 7 minutes. Remove from the oven and spread the cherry preserves onto the crust, leaving about a 1-inch border. Top with the flour-oat mixture.
Bake about 10-12 minutes, until the crust is golden brown and the cherries are bubbling.
Let the pizza rest about 5 minutes, then cut into wedges and serve with whipped cream or ice cream on the side.