Summer Dessert Pizza
For the dough:
1 1/2 cups (225g) Lighthouse Bread and Pizza Flour
1 tsp dried yeast (We recommend using Lighthouse Yeast + Bread Improver)
1/2 tsp salt
1 1/2 Tbsp (30g) Sugar
2/3 cup (160mL) lukewarm water
20g butter, soft, some extra to grease bowl
For the Topping:
250g Mascarpone Cheese,
1 1/2 cup Seasonal Berries (Strawberries, Blueberries, Raspberries)
1 Large passionfruit
Handful of mint leaves
Place flour, salt and sugar into a mixing bowl.
Combine dried yeast and warm water in a small bowl, mix until fully dissolved.
Make a well in the centre of flour mixture, place the yeast mixture and soft butter into the well and gradually work the flour in from the sides.
Remove dough from bowl and knead by hand for about 5 minutes until smooth and elastic.
Place dough in a greased bowl, cover and leave to rise in a warm place until doubled in volume (Approx. 1 hour).
Alternatively, the dough can be made using the bread and pizza dough setting on your bread machine. Follow the instructions on your bread machine manual to replace steps 1-3.
Preheat oven to 220°C conventional / 200°C fan-forced. Line a baking tray with baking paper.
Roll out dough on a lightly floured surface. Creating any desired shape.
Bake for 15 minutes or until golden brown.
Spread mascarpone cheese generously onto cooled pizza base.
Decorate with your favourite fruits. Top with fresh shredded mint.