Summer fruit pizza

“This is a pizza style base made of biscuit dough and great to serve as dessert at a barbecue. The fruit topping is, of course, any fruit you fancy and any amount you like arranged over the top”

SERVES 10

For the shortbread base

200g plain flour

2 tbsp cornflour

3 tbsp oat flakes

½ tsp sea salt

3 tbsp orange juice and zest of ½ an orange 80g caster sugar

½ tsp vanilla bean paste

100ml olive oil (not extra virgin olive oil, it is too strong in flavour)

For the topping

150ml Greek style natural yoghurt

2 tbsp maple syrup

1 orange, zest only

Strawberries sliced, for the top Blueberries, for the top

Kiwi, peeled, sliced and halved, to decorate the top

A few small mint leaves, to decorate

METHOD

1 For the biscuit base, place the our, corn our, oat akes, sea salt and orange zest into the bowl of a mixer attached with a K beater.

2 Add sugar and vanilla bean paste and pour in the oil when mixing slowly until a rough dough forms.

3 Tip out onto a clean oured surface and knead together into a ball. Flatten the top with your hand. It will feel slightly oily at this stage.

4 Wrap in parchment and leave in the fridge to rest for 40 minutes.

5 Pre-heat the oven to 190°C/fan 170°C/gas 5. Draw a 20cm circle on a piece of parchment and turn it over so you can roll out the biscuit dough base on it. It should be rolled out to 1 cm thick and not too thin as it will break when you move it. Shape it into a circle by pressing in the edges and working around the edge of the circle. Using a sharp knife divide the circle into 10 slices by carefully cutting ½ way through the dough. Ensure that it is still in a neat circle. This will enable you to cut it easily when serving.

6 Move the biscuit dough parchment onto a baking tray and place in the preheated oven for 30 minutes to bake until cooked and golden. Reduce the oven temperature after 20 minutes to 180°C/fan 160°C/ gas 4.

7 Leave the cooked base on the parchment lined tray until cooled before moving onto a platter. When ready to serve, mix the yoghurt, maple syrup and orange zest together and spread over the top leaving a 1cm edge.

8 Arrange the fruit over the top and decorate with sprigs of mint.