Pineapple Dessert Pizza

Preheat Oven to 450.
Biscuit Base:
1 Cup Flour*
1 ½ tsp. Baking powder
½ tsp. Salt
3 Tab. Canola or vegetable oil
½ cup + 2 Tab. Milk
Mix well.
Rub hands in flour or dough will stick
Round up into a ball on floured board.
Knead ball 6 - 8 times.
Roll out into round about ¼ inch thick.
Place on greased (sprayed) cookie sheet.
Cover with pineapple topping.
Pineapple Topping:
1 can (9 oz) crushed pineapple, drained.
4 Tab. Melted butter or margarine (½ stick)
3 Tab. Sugar
½ cup chopped walnuts
Sliced maraschino cherries (8-10)
Drain pineapple (use strainer and blot dry with paper towels)
Pour melted butter over biscuit base
Scatter ½ of sugar over surface, then well-drained pineapple, then remaining sugar, nuts and cinnamon.
Spread cherries randomly to add color.
Bake for 15 minutes @ 450.
Cut into wedges and serve pizza style. Best while it’s warm.

*If using self-rising flour, omit baking powder and salt.

From Littlun Jan who says, "The sooner you fall behind, the more time you'll have to catch up."
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