Berry choco­late pizza

“In my mind, adding the fruit makes it a bit health­ier!”

RTÉ Guide - - Mental Health & Well- Being -

MAKES 3 SMALL PIZ­ZAS OR 1 IN­GRE­DI­ENTS FOR THE CARAMEL

70g but­ter

100g soft light brown sugar

FOR THE PIZZA DOUGH

1½ tsps quick ac­tion dried yeast

1 tsp salt

1 tbsp olive or rape­seed oil

1 tbsp caster sugar

300g strong flour 150-170ml luke­warm wa­ter, you may need a lit­tle more

FOR THE TOP­PING

4 tb­sps smooth soft cheese

60g choco­late

100g blue­ber­ries

3 plums, stones re­moved and sliced 100g rasp­ber­ries

Pecan or wal­nuts, for the top Mint leaves, for the top

METHOD

1 To pre­pare the caramel, add the but­ter and sugar into a saucepan and heat over a medium heat, stir­ring most of the time un­til a thick caramel sauce forms. This will take about 5 to 7 min­utes. Re­move from the heat and pour into a ster­ilised glass jar. You can make this ahead of time and it will keep for a week – if you can re­sist it!

2 To make the dough, place the yeast, sugar, salt and flour into the large bowl of a mixer and at­tach the dough hook. While the ma­chine is slowly run­ning, add suf­fi­cient warm wa­ter into the dry in­gre­di­ents and keep mix­ing un­til a soft dough forms. In­crease the speed to medium and “knead” with the dough hook for about 5 to 6 min­utes un­til your dough be­comes very smooth.

3 Re­move from the bowl and trans­fer to a large oiled bowl, cover tightly with plas­tic wrap and place in a warm place to rise and dou­ble in size. This could take about 1 ½ hours.

4 To make the pizza, pre- heat the oven to 200° C/ fan 180° C/ gas 6. Sprin­kle the bak­ing tray with semolina or line it with parch­ment. When the dough has risen, re­move the wrap and knock back ( which is press­ing the dough hard to re­move the air) and place on a floured or oiled sur­face to knead lightly for 1 minute.

5 Di­vide the dough into rounds, or keep it whole for 1 base, roll out or stretch into shape. Place on the pre­pared bak­ing tray. Spread the soft smooth cheese over the dough, leav­ing a 1cm edge all the way around the edge. Sprin­kle the choco­late onto the cheese. Brush the edge of the dough with a lit­tle oil. Add the fruits and place in the pre- heated oven for about 16 to 18 min­utes or un­til baked. The smaller piz­zas will take less time, so keep an eye on them.

6

Add the pe­cans or wal­nuts on top, driz­zle over some caramel and dec­o­rate with mint leaves.

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