From Paulette Vickery's Recipe Collection

WHOLE WHEAT PECAN PIZZA: (Whole Wheat Yeast Bun Mix)

breads

1 pkg active dry yeast
1/2 cup luke warm water
2 cup bun mix
1 each orange
1/2 cup brown sugar
1/4 cup honey
1 cup pecans, chopped

In large mixing boil dissolve yeast in luke warm water, (110-115 degrees on cooking thermometer). Stir in Whole Wheat Bun Mix. Turn out onto lightly floured pastry board. Knead till smooth and elastic, (12-15 strokes). Shape dough into ball. Place in greased mixing bowl, turning dough once to coat entire surface. Cover, let rise in warm place till double, (1 1/2 hours). Punch down dough. With floured hands press dough into greased 12 inch pizza pan, building up sides, and crimping edge. Prick dough slightly with fork. Grate 1 teaspoon orange peel, set aside. Squeeze 2 tablespoons orange juice. In small saucepan combine brown sugar, honey, orange juice, and orange peel. Heat till brown sugar is dissolved. Stir in pecans. Spread over dough, to within 1 inch of edge. Garnish with additional pecan halves if desired. Bake at 400 degrees, 20 minutes or till crust is lightly brown. Cool. Remove Pecan Pizza coffee cake from pan.

Yield: 8 servings




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