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Crust: In a small mixing bowl, combine ½ teaspoon of the SUCANAT with the warm water and add the yeast. Allow mixture to stand about 5 minutes, or until yeast is foamy. In a large mixing bowl, combine ½ cup of the whole-wheat flour with 1/3 cup of the unbleached white flour. Add proofed yeast to flours and mix well. Cover bowl with a damp cloth, then set it in a warm place to rise for 30 minutes. After 30 minutes, mix down the sponge and add remaining SUCANAT, oil, orange and lemon zest, salt and enough of the remaining flours (using the whole wheat flour first) to make a smooth and elastic dough. Knead dough for 5 to 10 minutes. In a large mixing bowl, pour 1 teaspoon of oil into a large bowl, place the dough inside, then turn it in the oil until it is evenly coated. Cover the bowl with the damp cloth and set aside to rise for about 45 minutes or until doubled in size.
Preheat oven to 350 degrees F. Punch dough down and roll into a 12-inch diameter crust, about ½ inch thick. Turn edges up slightly. Transfer crust to a lightly oiled baking sheet or pizza pan. Brush surface with ½ tablespoon of oil. Partially bake the crust by pricking holes with the tines of a fork across the surface to prevent air bubbles from forming. Bake crust for 8 minutes or until the dough is set and does not indent when touched.
Note: Partially baked crusts can be frozen for later use or used immediately.
Topping: In a 2-quart saucepan, bring honey to a simmer over medium heat. Add plum wedges and simmer gently for no longer than 3 minutes. Remove saucepan from heat and immediately transfer plums to a small bowl. Spread almond butter evenly over top of the prebaked crust, leaving 1 inch uncovered around the edges. Sprinkle SUCANAT evenly over the almond butter. In a mixing bowl, toss fruit slices in the arrowroot powder. Starting with pear wedges, arrange in a circular pattern close to the edge of the almond butter, overlapping them slightly. Arrange peach wedges over the bottom half of the pears, plum wedges over the bottom half of the peaches, and kiwi slices in the center (when completed, there should be no exposed areas on the surface of the pizza except for the outer edge of the crust). Bake pizza for another 20 minutes.
Glaze: In a 1-quart saucepan, bring preserves to a simmer over medium heat, stirring occasionally. Continue to simmer until the preserves thin out into a liquid. Remove saucepan from heat and set aside. When pizza is removed from the oven, brush liquefied preserves over fruits and entire surface. Allow pizza to cool to room temperature, or refrigerate until it is chilled. Slice into wedges and serve. |
