Gluten Free Winter Berry Pizza
Ingredients
300 grams warm water
1 dried yeast
1 caster sugar
1.5 olive oil
410 grams gluten free bread flour
0.5 tsp. baking powder
3 dark muscovado sugar
85 grams ricotta
300 grams mixed berries
2 pine nuts
3 acacia honey
redcurrants, as needed
white currants, as needed
fresh mint leaves, as needed
Instructions
STEP 1/6
Fit the Dough tool to the food processor bowl.
Lightly grease a baking tray.
STEP 2/6
Add Ingredients 1 (water, yeast) into the jug.
Mix until combined.
Leave for 5 minutes.
STEP 3/6
Add Ingredients 2 (sugar, oil) into the jug.
Mix until combined.
STEP 4/6
Add Ingredients 3 (flour, salt, baking powder, sugar) into the food processor.
Attach the lid and ensure it is locked into place.
Turn the speed to 8.
Carefully pour in the contents of the jug into the food processor.
Mix for 30 seconds.
Transfer the dough into a large bowl and cover.
Prove for 30 minutes.
Pre heat the oven to 180°C.
Transfer the dough to the baking tray.
Pat out into a circle about 11-inch round and less than ¼ inch thick.
Bake for 25 minutes at 180°C until it begins to look dry.
STEP 5/6
Spread the dough with the first of Ingredients 4 (ricotta).
Sprinkle with the rest of Ingredients 4 (berries, pine nuts, honey).
Bake for 20 minutes at 180°C.
STEP 6/6
Sprinkle with Ingredients 5 (currants, mint).
Serve.
Gluten Free Winter Berry Pizza
Ingredients
300 grams warm water
1 dried yeast
1 caster sugar
1.5 olive oil
410 grams gluten free bread flour
0.5 tsp. baking powder
3 dark muscovado sugar
85 grams ricotta
300 grams mixed berries
2 pine nuts
3 acacia honey
redcurrants, as needed
white currants, as needed
fresh mint leaves, as needed
Instructions
STEP 1/6
Fit the Dough tool to the food processor bowl.
Lightly grease a baking tray.
STEP 2/6
Add Ingredients 1 (water, yeast) into the jug.
Mix until combined.
Leave for 5 minutes.
STEP 3/6
Add Ingredients 2 (sugar, oil) into the jug.
Mix until combined.
STEP 4/6
Add Ingredients 3 (flour, salt, baking powder, sugar) into the food processor.
Attach the lid and ensure it is locked into place.
Turn the speed to 8.
Carefully pour in the contents of the jug into the food processor.
Mix for 30 seconds.
Transfer the dough into a large bowl and cover.
Prove for 30 minutes.
Pre heat the oven to 180°C.
Transfer the dough to the baking tray.
Pat out into a circle about 11-inch round and less than ¼ inch thick.
Bake for 25 minutes at 180°C until it begins to look dry.
STEP 5/6
Spread the dough with the first of Ingredients 4 (ricotta).
Sprinkle with the rest of Ingredients 4 (berries, pine nuts, honey).
Bake for 20 minutes at 180°C.
STEP 6/6
Sprinkle with Ingredients 5 (currants, mint).
Serve.