Exploded blueberry & lichti focaccia with ginger

Let's backtrack, with the savoury one that I made and we just had some for supper out tonight.

Pic 1: Ready to pop in oven: Sundried tomato & basil pizza (or focaccia). Has onion, lots of minced garlic, sea asparagus (see my older post topic. :D) for salt flavouring instead of capers or achovies, rosemary and red pepper.

Pic 2: Baked & ready to eat

Pic 3: Dessert focaccia. Same dough but a takeoff from the Italian traditional grape focaccia. (or is it pizza? Help me.) Did some experimentation: On left hand side of piece, white blobs are fresh lichti fruit whereas on right are grapes. Blueberries embedded in dough..explodes when baking. sprinkled with grated fresh ginger root, crushed aniseed, cinnamon and bit of cardamon. Drizzled with honey all over.
Then popped into oven.

These 2 foccacia (or pizza) have no eggs, no sugar and no fat.
It does take time to make these. But we have leftovers that freeze well for a few weeks.

I ate 5 pieces tonight. :o Yea, I'm going biking tomorrow.

:eek::eek:

yummmm. I never have pizza anymore it seems. What I really need is to learn is how to make a really good whole wheat and flax seed pizza crust.

That dessert one looks heavenly! Did you use canned lychees?

No, I used fresh. I buy them from Chinatown. They are available in North America around this time of year. No need to add sugar to them because they are naturally sweet.

However canned lychees /lichees could be used though I've never used canned lychees at home.

For folks unfamiliar with this fruit. http://www.foodsubs.com/Fruittroex.html
It has texture of a grape after you peel off the skin with your fingers, with medium sized brown seed in the middle. The flesh is white.

For recipe one can use all grapes/blueberries or fresh cut figs. (Yummers) I was just experimenting. Forgot to mention to sprinkle abit of grated lemon peel all over the dessert pizza. We just didn't have lemon on hand. YOu could also sprinkle on crumbled blue cheese or goat cheese as soon as you remove from oven. Dessert pizza should be eaten warm for best effect. :)

Don't know if it's worth providing the recipe to TE. Let me know. My recipe requires 1 hr. dough rising, punch down, followed by another half hr. of rising, before dividing/flattening out the dough ball to add on the trimmings. But if you already use a pizza dough recipe, just pile in the ingredients before shoving in the masterpiece in the oven. :D

I don't use a rolling pin for flattening out. I'm pretty primitive/rustic? and hands-on.