Fruit Pizza
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Preparation time:
20 minutes, plus up to 3½ hours rising
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Cooking time:
15 minutes per batch
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Total time:
4 hours 5 minutes
Ingredients
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Sliced fresh plums
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Sliced fresh sweet grapes
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Sliced fresh peaches
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Sliced fresh pineapples
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1 sachet easy blend yeast
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650ml warm water
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1kg strong white bread flour
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1 tsp salt
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1 tsp sugar
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Olive oil
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8 tbsp caster sugar, plus extra for serving
Method
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Stir the yeast into the warm water and then mix thoroughly with half the flour. Cover with clingfilm and leave to rise for 1 hour, until the wet dough nearly doubles in size.
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Work in the rest of the flour, with the salt and sugar. Knead for 5 minutes. You should end up with an elastic, soft dough. If it is too dry, add a tablespoon of water - and if too wet, work a little more flour into it.
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Put the dough into a bowl, cover with clingfilm, and set aside in a warm place for 1-2 hours until doubled in size. Knock the air out of the dough and cut into 8 pieces.
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Preheat the oven to 220°C/gas mark 7. Oil 2 baking sheets and put in the oven to heat.
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On a floured surface, roll out each piece of dough as thinly as possible to acircle measuring about 20cm. Place 2 on each preheated baking sheet (you'll need to bake the pizzas in 2 batches). Press the circles out as thinly as you can with your fingers.
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Arrange slices of fruit in the centre of the dough. Scatter each with 1 tbsp sugar. Leave to prove for 15-30 minutes, then bake in the oven until the dough is crisp and the fruit slightly caramelised. Repeat with the second batch. Serve immediately, with more sugar sprinkled on top.
Comments
Glossary
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Bake
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Batch
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Caramelised
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Crisp
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Flour
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Grapes
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Knead
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Mix
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Oil
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Peach
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Pineapple
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Plum
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Preheat
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Rise
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Roll
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Salt
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Slice
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Sugar
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Yeast
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This recipe was first published in July 2001.
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