“cookizza”? for americans only.
+ spread a quantity of pizza dough onto surface
+ i had a thing of almond paste sitting around. if this is true of you, too: roll out a thing of almond paste, or half of one, into flatness. if you somehow end up with a circle-shaped giant almond pancake, then, amazing; just press it onto the pizza circle, circle-on-circle style.
…but my almondshit always comes in a cylindrical tube and aint nobody got time to pound that thing into radial-symmetry submission – i just roughly roll it out and smash the resulting irregular floppy slabs of paste onto the pizzadoughsurface. just Pangea that shit into place. whatever.
alternatively, one could handroll bits of the almond paste into ballbits and use as part of the crumble topping instead.
+ spread thin layer of (blueberry, in this case) preserves across the doughpaste surface for lubricant. could also introduce a nut butter here. but i would use it in addition rather than instead of…. user beware of sacrificing the fruity brightness of the preserves
+ assemble crumble topping. i use misc. pantry stuff:
— a few tablespoons of coconut flour
— a few tablespoons of oats
— a few tablespoons of grapenuts ©
— a heaping spoonful of brown sugar
— i intended to use dried unsweetened coconut flakes, too. but i forgot. they weren’t missed.
^ combine above dry ingredients or their analogues in a containerbowl, then take 1 big spoonful of coconut oil and a couple pats of butter (or use all of either and none of the other); mash the fats around in the bowl with hands until the whole mess is oilycrumblynice (this is fingery work; massage it)
— crumble the crumble onto the bed of blueberry.
— [on a whim i then took a couple spoonfuls’ worth of the “honey roasted” honey bunches of
oats and spread em thinly on top for extra unincorporated surface crunch]
— drizzle chocolate sauce (i melted a chocolate bar) decoratively over the whole thing, this makes it totally classy
— conservative pinch of salt on top of all that (edit: been putting the salt on top of the jam in subsequent batches)
— ~425 degrees until browned crust
