Cherry Pizza Dolce Recipe

Blend biscuit mix and sugar. Stir in milk and margarine. Knead dough gently 10 times on lightly floured surface. Pat out on bottom and sides of a 12-inch pizza pan. Prick with fork. Bake in 450 degree F. oven (very hot) 10 to 15 minutes, until golden brown. Drain apricots; reserve 1/2 cup syrup. Mix cornstarch with spices and lemon peel in saucepan; stir in apricot syrup and cherry juice. Cook and stir until clear and thickened. Add jam; stir til it melts. Add brandy. Beginning at outer edge, fill pastry with circles or red cherries, walnut halves, apricots, green cherries. Fill center with pineapple. Pour glaze evenly over all. Serve chilled or heat briefly. Serve with ice cream if you like. Makes 8 servings.

Caffe Anisette:
Make strong, after-dinner coffee with the distinctive coffee-with-chicory blend adding 1/2 tsp. anise seeds for each 8-cup pot. Serve black in small cups with a twist of lemon.