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Fruit Pizza
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Fruit Pizza
- Preparation time: 20 minutes, plus up to 3½ hours rising
- Cooking time: 15 minutes per batch
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Total time:
4 hours 5 minutes
Serves: 8
Ingredients
- Sliced fresh plums
- Sliced fresh sweet grapes
- Sliced fresh peaches
- Sliced fresh pineapples
- 1 sachet easy blend yeast
- 650ml warm water
- 1kg strong white bread flour
- 1 tsp salt
- 1 tsp sugar
- Olive oil
- 8 tbsp caster sugar, plus extra for serving
Method
- 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.
- 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.
- 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.
- Preheat the oven to 220°C/gas mark 7. Oil 2 baking sheets and put in the oven to heat.
- 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.
- 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
This recipe was first published in July 2001.
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