Blueberry dessert pizza

SERVES: 6 Ingredients

7g sachet dried yeast

1 tbsp caster sugar

1⁄2 tbsp salt

2 cups (300g) plain flour 2 tbsp olive oil

1⁄2 cup (75g) plain flour 60g butter, chilled and cubed 2 tbsp caster sugar

2 tbsp slivered almonds

2⁄3 cup peanut and cacao spread 1⁄4 cup maple syrup 1⁄2 cup (80g) blueberries Frozen yoghurt to serve

Method

Preheat oven to 200C. Cover a large oven tray with baking paper and set aside. For the dough, place 3⁄4 cup warm water, yeast, sugar and salt in a small bowl and whisk with a fork for two minutes or until dissolved.

Cover with plastic wrap and set aside in a warm place for 10 minutes or until bubbles appear on the surface.

In a large bowl, sift flour then add yeast mixture and oil. Mix with 1 hand to form a soft dough and turn on to a lightly floured surface.

Knead for 10 minutes or until elastic. Place in a large, lightly greased bowl and cover with plastic wrap. Allow to stand in a warm place for 40 minutes or until dough has doubled in size.

Punch dough down with your fist and knead on a lightly floured surface until smooth. Roll out into a 20cm x 30cm rectangle and place on prepared tray.

For the crumble, combine flour and butter in a medium-sized bowl. Using fingertips, rub together until mixture resembles breadcrumbs. Stir in sugar and almonds and set aside.

Place chocolate spread and maple syrup into a small bowl and combine thoroughly with a spoon.

Spread half over pizza base and top with blueberries. Sprinkle over crumble and remaining spread mixture.

Bake for 20–25 minutes or until base is crisp. Serve with frozen yoghurt.