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)

Cinnamon

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."