BREAKFAST PIZZA

Pizza for breakfast?! You bet! Colourful fruit layered with cream cheese and jam on a tea biscuit crust … Hold the anchovies!

SERVES 4

1 cup white flour

½ cup whole wheat flour

1 T. baking powder

¾ t. salt

¼ cup cold butter or stick margarine

scant cup milk

½ cup raisins

Combine dry ingredients in a large mixing bowl. Cut in butter with a pastry cutter or two knives until mixture is the consistency of cornmeal. Add milk and raisins all at once; stir briefly until the dough comes away from the sides of the bowl and holds together.

PREHEAT OVEN TO 450° F. Turn out dough onto a lightly floured board and knead 10 to 15 strokes. Place dough on an ungreased baking sheet. Using a floured hand, pat out the dough into a large, even circle, ˝ thick. Bake for 12 to 15 minutes, until the pastry is cooked in the centre and golden brown. Remove from oven; cool slightly.

6 oz. cream cheese or low fat ricotta or yogurt cheese, softened

strawberry jam or marmalade

Spread the cooled pastry evenly with softened cream cheese. Using a spatula, spread a layer of jam or marmalade over the cream cheese.

Assorted fruit (Strawberry halves, slices of kiwifruit, peeled sections of mandarin orange, slices of banana, slices of fresh peach, seedless grape halves, raspberries, etc.) rinsed and well-drained

Layer the sliced fruit attractively over the jam.

2 T. honey dissolved with 1 T. lemon juice

Drizzle the honey and lemon glaze over the fruit. Garnish the breakfast pizza with a sprig of mint. Slice into wedges to serve.

You can also make 4 individual mini-pizzas from this recipe.