Rubarb Peach Berry Crisp Pizza

Rubarb Peach Berry Crisp Pizza
Ingredients:

Crust:
3-3/4 cups flour
1/2 cup sugar
3/4 tsp. salt
2-1/2 tsp. yeast
1-1/3 cups water, at room temperature, more or less, depending on humidity
of and flour dryness
enough oil for oiling pan

Fruit Topping:
2 - 3 cups chopped rhubarb
2 - 3 small peaches
6 - 10 raspberries
2 handsful blueberries
1 tsp. each lemon juice, vanilla
2 tbsp. corn starch
1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves. ground ginger

Crisp Topping:
1/3 cup softened butter
2/3 cup flour
3/4 cup brown sugar
1/2 tsp. salt
Drizzle Topping:
1/2 - 3/4 cup confectioners' sugar
1/2 tsp. vanilla
1 - 2splashes milk
Directions:
Heat oven to 450ºF (235ºC). Pizza crust: Mix all crust ingredients in a bowl. Should be a slightly wet and 'stickyish' dough. Cover with plastic wrap and let sit at least 2 hours, no more than 3- 1/2 hours.

Heat oven during last 1/2 hour of rise.

This recipe will do 2 thinner crusts and 1 thicker crust, with a little extra dough left over. Oil cookie sheet or pizza pan.

Tear dough in half, or plop all dough down on 1 pan and spread pizza dough by pushing from center out, until desired size. Pinch any holes together. Make sure to press down for a crust. Do not want juices leaking over sides.

Fruit topping: Mix rhubarb, peaches, lemon juice, vanilla, corn starch and spices in a bowl completely. Once pizza dough has been shaped, put this mixture on and spread evenly. Keep within crust so juices
from baking do not leak. Place raspberries and blueberries on in open spaces. Crisp topping: Crumb topping in bowl used for rhubarb, mixing in any leftover juices. Sprinkle topping on pizza, staying away from crust a bit.

Bake pizza 15 - 30 minutes, depending on thickness of pizza. Crust should be a light golden brown. Put drizzle on pizza after baking. Drizzle on crust for effect. Let rest a bit. Slice and serve with ice cream or
whipped cream.

Drizzle topping: Mix ingredients to make a thick, but runny mixture. Put drizzle on pizza after baking. Drizzle on crust for effect. Let rest a bit. Slice and serve with ice cream or whipped cream.