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Seasonal Fruit Pizza

Seasonal Fruit Pizza
This pizza is a perfect addition to your holiday or special event menu. With its impressive mix of seasonal produce, a spike of Grand Marnier, and nutty-sweet crust, everyone at your table will find something to like about this dish. It’s a great appetizer and would be an even better dessert topped with vanilla bean ice cream.



  • 1 1/4 cup warm water (110-115°F)
  • 1/2 cup granulated sugar (divided)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 1/2 cups all-purpose flour
  • 3/4 cup almond meal
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1/4 cup raspberry jam (warmed slightly in the microwave or stove top)
  • Seeds and juice of half a pomegranate
  • 1/4 cup cranberries
  • 3 Bosc pears (sliced and seeded)
  • Juice and zest of 2 clementines
  • 4 ounces goat cheese or blue cheese
  • 2 tablespoons almonds
  • 2 tablespoons Grand Marnier


  • In a mixing bowl, whisk together water, 1 tablespoon of granulated sugar, and yeast. Allow mixture to sit for ten minutes or until bubbly.
  • Meanwhile, whisk together almond meal and flour in a separate bowl.
  • To the yeast mixture, add olive oil and honey, stir slightly with a wooden spoon. Next, slowly add in your flours, a fourth of a cup at a time, stirring slowly and continuously until a dough forms.
  • Turn dough out onto a floured work surface and knead until springy (smooth and elastic), about 7 minutes.
  • Rest in an oiled bowl, covered, for one hour or until doubled in size.
  • While dough is resting, preheat oven to 450°F.
  • Roll out onto a pizza stone or pan (see note below). Spread on jam, leaving a 1/2-inch margin for the crust. Top with fruit, cheese, zest and seeds in any design you’d like. Drizzle with juices and liqueur. (If a thicker crust is desired, let pizza rise for about 1/2 hour before baking.)
  • Bake for 35 minutes or until crust is golden brown.
  • Serve immediately. Cover leftovers with plastic wrap and refrigerator for up to one day.


This recipe makes one large 12-inch pizza, but you can make smaller pizzas – divide the dough and toppings accordingly. Smaller pizzas will have a shorter bake time, so begin checking at the 20-minute mark for doneness.
Feel free to adapt to any season with any fruit, or adjust to make personal pizzas if you so choose. The crust is, at its core, a blank canvas for your palate to paint upon.
Recipe by Brett Braley.

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