Try this new flavour combo as a dessert rather than the usual main course. Fun to make with the kids and a great talking point after a summery barbecue.
Serves 8
Prep: 40 minutes
Rising: 1. hours – 1 hour 20 minutes
Cook: 12-15 minutes
What You’ll Need:
- 300g (11oz) strong white bread flour
- 1/4 teaspoon salt
- 2 tablespoons caster sugar
- 1 1/2 teaspoons fast action dried yeast
- 25g (1oz) butter, melted
- 1 egg, beaten
- 150 ml (1/4 pint) warm water
Topping
- 125g pack Abergavenny goats cheese log, cut into 8 slices
- 450g (1lb) strawberries, hulled, halved or quartered
- Handful basil leaves
- 25g (1oz) butter, melted
- 2 tablespoons caster sugar
- 4 teaspoons balsamic glaze or balsamic vinegar
What To Do:
- Add the flour, salt, sugar and yeast to a large mixing bowl and stir together. Add the melted butter, beaten egg and warm water and mix to a soft but not sticky dough.
- Knead the dough for 5 minutes on a lightly floured surface until smooth and elastic. Put into a bowl and cover the top with oiled clingfilm. Leave in a warm place for 1 hour or until doubled in size.
- Knead the dough for a second time then cut into 8 pieces. Roll each piece out to a rough shaped circle with a diameter of about 12.5cm (5 inches) with a rolling pin then put on to 2 oiled baking sheets. Crumble a slice of cheese over each pizza then top with the strawberries and basil leaves torn into pieces. Cover loosely with oiled clingfilm and leave to rise for 15-20 minutes until beginning to puff up around the edges. Preheat the oven to 220°C, 200°C fan assisted, Gas 7.
- Remove the clingfilm and drizzle the pizzas with the butter and sprinkle with the sugar. Bake for 12-15 minutes until the pizzas are golden and the bases are dry.
- Drizzle with the balsamic glaze or vinegar and serve warm.
Cook’s tip
Balsamic glaze is a thicker reduced version of balsamic vinegar and sold in the supermarket alongside the other vinegars, but balsamic vinegar can be used too.