Servings

Makes 8

Prep

30 min

Cook

20 min

I have given my strawberry tart a new twist by putting all the topping ingredients on a sweet dough and turning it into pizzas.   Delicious and fun to make.

Sweet Strawberry Pizza

INGREDIENTS

For the dough

300g strong white bread flour

¼ tsp salt

2 tbsp caster sugar

1 ½ tsp fast action dried yeast

25g butter, melted

1 free range egg, beaten

150ml warm water

For the topping

250g ricotta cheese

100g ground almonds

2 tbsp caster sugar

450g strawberries, hulled and halved

Amaretto to taste

25g butter, melted

To decorate

Mint or basil leaves

Toasted flaked almonds

METHOD

In a large mixing bowl, or the bowl of your electric stand mixer, stir together the flour, sugar, salt and yeast.  Add the cooled melted butter, beaten egg and water and knead the dough on a lightly floured surface or, let your mixer do the work using the dough hook attachment, knead until smooth and elastic.  Put the dough into a lightly floured bowl and cover the top with clingfilm (I use a shower cap).  Leave in a warm place until doubled in size.

Meanwhile make the topping.  Place the ricotta, almonds, 1 tbsp of the sugar and Amaretto to taste into a mixing bowl.  You need enough Amaretto to make the mixture soft enough to spread.  If you don’t want to use alcohol then you could use almond milk or almond syrup but omit the sugar if you are using syrup.

Turn the dough out onto a floured surface and knead again.  Cut the dough into eight pieces and roll each piece into a 12 cm circle.  Place the dough circles  onto an oiled baking sheet.  Spread with ricotta mixture, leaving a 1.5 cm border, then top with the strawberries.

Cover loosely with clingfilm or place into a large plastic bag and leave to rise for 15-20 minutes.  They should slightly puff up around the edges.

Preheat the oven to 220C.

Remove the clingfilm or bag, brush the edges with the melted butter and sprinkle with the remaining sugar.  Bake for 12-15 minutes until golden and the bases are dry.

Decorate with the mint or basil leaves and almonds and serve warm.

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