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
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)
balsamic vinegar (optional)
fresh basil, chopped (optional)
sea salt (optional)
freshly cracked pepper (optional)
- Prepare the dough (recipe follows)
- 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.)
- Remove the oven and cool ever so slightly, then FEAST!
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
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.