Apricot Strawberry Pizza

Apricot Strawberry Pizza

We made little pizzettes at the Summer Solstice. Oh! They were so amazing – hot, sweet apricots melting with the warm strawberries – this is a must to try!

Makes 2-3 larger pizzas, or lots of small ones

Ingredients:
About 10 apricots, cut into quarters (amount depends on how many pizzas you are making and how many ‘cots you want on the pizza)
1 small box of strawberries or more, sliced
fresh chevre or ricotta cheese (optional)
honey (optional)
balsamic vinegar (optional)
fresh basil, chopped (optional)
sea salt (optional)
freshly cracked pepper (optional)

Directions:

  1. Prepare the dough (recipe follows)
  2. Roll out the dough and place the fruit (and optional toppings) on top as you desire. Bake in a hot oven, about 425 degrees for about 5- 10 minutes, I am guessing because we used the cob oven. Just keep checking to see when the crust browns and the fruit begins to soften and melt. (Optional – pre-cook the rolled out crusts for 1-2 minutes before adding the toppings.)
  3. Remove the oven and cool ever so slightly, then FEAST!

PIZZA DOUGH

Ingredients:
¾ cup warm water
1 envelope active dry yeast
1 pinch of sugar (this stimulates the yeast to rise faster)
2 cups or more whole wheat and white flour, or your choice (I mix them equally for a nice texture)
1 teaspoon sugar or honey
¾ teaspoon sea salt
3 tablespoons olive oil

Directions:

1. Pour ¾ cup warm water into small bowl; stir in yeast and sugar. Let stand until yeast dissolves and becomes a little active, about 5 minutes.

2. Mix 2 cups of flour, sugar, and salt in a bowl. Add yeast mixture and 3 tablespoons of olive oil. Stir until dough forms a sticky ball. You may need to add a little more water if it is too dry.

3. Transfer dough to a floured surface and knead until the dough is smooth, adding flour as needed so it doesn’t stick.

4. Transfer to a very well oiled big bowl and cover with a moist towel. Let it rise in a warm, draft-free place for about 1 hour, it will double in bulk. Punch down and roll out dough. The dough will keep in the refrigerator in an airtight container for a day.

By | 2014-06-24T14:27:43-07:00 June 24th, 2014|Recipes|Comments Off on Apricot Strawberry Pizza