|Serves: 4 people||Recipe course: Breads||Total time (min.): 65|
For the pizza base:
300g warm water
1 tbsp dried yeast
1 tbsp caster sugar
1 ½ tbsp olive oil
410g gluten free bread flour
1 tsp salt
½ tsp baking powder
3 tbsp dark muscovado sugar
For the toppings:
300g mixed berries
2 tbsp pine nuts
2-3 tbsp acacia honey
Red and white currants (as needed)
Fresh mint leaves (as needed)
1 - Add warm water and yeast) to a jug, mix with a fork, set aside for 5 minutes.
2 - Add the caster sugar and olive oil sugar, oil to the jug and combine with a fork.
3 - Fit the dough tool to the food processor.
4 - Add the gluten free bread flour, salt, baking powder and muscovado sugar to the bowl, fit the lid.
5 - Start the processor on max speed adding the contents of the jug into the feed tube whilst the processor is running. Mix the dough for 30 seconds.
6 - Transfer the dough into a mixing bowl and cover with a tea towel.
7 - Set aside to prove for 20-30 minutes.
8 - Pre-heat the oven to 180°C
9 - Grease a large baking sheet with some olive oil or baking spray.
10 - Transfer the dough to the lined tray, the dough will be wet and sticky.
11 - Use your hands to spread the dough out into an 11 inch circle to a thickness of less than ¼ inch
12 - Pre-bake the pizza base for 25-30 minutes until it begins to look dry, (some cracks may form).
13 - Remove the pizza from the oven, add the ricotta to the pizza base, spread evenly.
14 - Top the ricotta layer with the mixed berries, pine nuts and acacia honey.
15 - Return to the oven and bake for 20-25 minutes.
16 - Remove from the oven and garnish with the currants, mint leaves, and a drizzle of the honey before serving.