Food processors
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:85g ricotta 300g mixed berries 2 tbsp pine nuts To Garnish: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 inch12 - 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.