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Sweet Berry Pizza with Ricotta & Honey

  • Time preparation 20 minutes plus one hour proofing
  • cook time 20-23 minutes
  • Serve Serves 1 pizza

This fantastic sweet pizza made using a crunchy spelt dough is not only utterly delicious, the baking process is really fun, too! Spread with a bit of ricotta then feel free to finish it off as you please with a selection of seasonal berries. A bit of honey adds a subtle sweetness and mint gives it a fresh zing.

Natural Baking by Carolin Strothe and Sebastian Keitel (DK, £12.99)
  • For the dough
  • 100ml milk of choice
  • 15g dark muscovado sugar
  • 5g dried yeast
  • Pinch of salt
  • 190g spelt flour, plus extra for dusting
  • 1 1⁄2 tbsp mild olive oil
  • For the fruit topping
  • 300g mixed berries (blueberries, raspberries, blackcurrants, redcurrants, white currants)
  • 85g ricotta
  • 2–3 tbsp acacia honey
  • 2 tbsp pine nuts
  • A few mint leaves

To make the yeast dough, heat the milk in a pan until lukewarm. Add the sugar, yeast, and salt and stir everything well. Put the flour and oil into a bowl. Add the milk mixture and use the dough hook attachment on an electric mixer to process everything for a few minutes, until you have a glossy, supple dough. Cover with a tea towel and leave to prove in a warm place for 1 hour, until doubled in volume.

Meanwhile, set aside a few of the berries for decorating. Line a tray with baking parchment and preheat the oven to 200°C/ Fan 180°C/Gas 6). Knead the yeast dough once again on a floured work surface and roll it out to create a circle (diameter 28cm/11in), shaping the edges to come up slightly higher.

Lay the dough on a baking tray, spread ricotta evenly over the surface, and top with a densely packed layer of berries. Drizzle with honey and scatter over the pine nuts. Bake the pizza in the centre of the oven for 20–23 minutes. Remove from the oven and scatter over the mint leaves and reserved berries.

Ingredients

  • For the dough
  • 100ml milk of choice
  • 15g dark muscovado sugar
  • 5g dried yeast
  • Pinch of salt
  • 190g spelt flour, plus extra for dusting
  • 1 1⁄2 tbsp mild olive oil
  • For the fruit topping
  • 300g mixed berries (blueberries, raspberries, blackcurrants, redcurrants, white currants)
  • 85g ricotta
  • 2–3 tbsp acacia honey
  • 2 tbsp pine nuts
  • A few mint leaves

Method

To make the yeast dough, heat the milk in a pan until lukewarm. Add the sugar, yeast, and salt and stir everything well. Put the flour and oil into a bowl. Add the milk mixture and use the dough hook attachment on an electric mixer to process everything for a few minutes, until you have a glossy, supple dough. Cover with a tea towel and leave to prove in a warm place for 1 hour, until doubled in volume.

Meanwhile, set aside a few of the berries for decorating. Line a tray with baking parchment and preheat the oven to 200°C/ Fan 180°C/Gas 6). Knead the yeast dough once again on a floured work surface and roll it out to create a circle (diameter 28cm/11in), shaping the edges to come up slightly higher.

Lay the dough on a baking tray, spread ricotta evenly over the surface, and top with a densely packed layer of berries. Drizzle with honey and scatter over the pine nuts. Bake the pizza in the centre of the oven for 20–23 minutes. Remove from the oven and scatter over the mint leaves and reserved berries.

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