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1
Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
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2
Add the flours, oil, and salt and knead well, about 2-5 minutes.
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3
If the dough seems not elastic enough, dust your hands with some flour and knead again.
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4
Grease a pizza pan or pie pan with cooking spray, and roll the dough out onto it.
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5
I use a pizza roller for this to curl it up at the edges and make sure it's nice and flat and even in the middle.
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6
Poke holes in the dough with a fork and bake at 400F for 5 minutes.
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7
While it bakes, make the cheese mixture in a blender/food processor to give it a smooth consistency closer to ricotta cheese, and disperse the flavors.
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8
And cut the apricots, about 8-12 of them, into pieces.
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9
Also run your chocolate squares over a hand/box grater to get fine chocolate shavings.
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10
Extract the pizza pan from the oven and spread the cheese mixture evenly over it.
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11
Arrange the apricot pieces on the pizza evenly too.
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12
Bake at 350F for 20-25 minutes or until the cheese mixture has thickened up, at least 20 minutes.
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13
Move the pizza onto a wire cooling rack and refridgerate for at least 30-45 minutes.
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14
After it has cooled, add the chocolate shavings and almond slices.
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15
Cut into 8 standard slices, or cross-wise into several pieces to have as little hor d'oevres.
