10 January 2013

blueberry crumble pizza

When we were kids and got to choose where we would have lunch when catching up with friends my brother would always choose Pizza Hut and their all you can eat buffet. He used to go to pound town on those pizzas when I would prefer to construct my own salads and pair them with the pasta and cabonara or tomato sauce. I have vivid memories of my Mum reminding my brother not to put to much on his plate as his eyes were often much bigger than his stomach. However the dessert pizzas have a distinct place in my memory next to my brother stuffing his cheeks with pizza looking like a chipmunk. There was always a blueberry or apple crumble pizza that I would look forward to topping with soft serve ice cream.

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I really struggled to resist biting my way through the piece of pizza I had sliced to take photographs of, so as a result they aren't to fancy snaps. However I was fortunate that this recipe makes two decent size dessert pizzas and there was one left over to show you how delicious it was. I think summer is the perfect weather to make pizzas as it is nice and warm for the dough to rise. As a result these were the best pizza dough results I have had so far. These are best enjoyed fresh for afternoon tea with the air con turned on while watching the cricket on a Saturday afternoon.

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Blueberry Crumble Pizzas

Ingredients

Dough
3/4 cup lukewarm water
7g sachet dried yeast
1/2 tsp caster sugar
1/2 tsp salt
1 1/2 cups plain flour
2 tsp olive oil

Topping
125g butter
3/4 cup plain flour
1/3 brown sugar
1/3 cup slivered almonds, chopped
1/4 cup desiccated coconut
375g blueberries
vanilla ice cream to serve

Combine water, yeast, sugar and salt in a jug. Set aside in a warm place for 5 mins or until frothy.
 Place flour in a large bowl, make a well in the centre and pour in the yeast mixture and olive oil. Mix together until a soft dough forms.
 Turn dough out onto a floured surface and knead for 10mins or until smooth and elastic. Place into a large slightly oiled bowl, cover loosely with a clean tea towel, set aside in a warm spot for 45mins or until doubled in size.
Preheat oven to 210c.
Divide the dough into two equal portions and knead breifly. Roll out each portion on a lightly floured surface to a rough oval. Line two oven trays with baking paper and place dough on them.

In a food processor wizz butter and flour until resembling wet bread crumbs.
Add sugar, almonds and coconut and combine well. Pour mixture into a large bowl and stir through blueberries.
Sprinkle mixture over pizza dough and press in gently.
Bake for 15-20mins or until golden and the base is crisp. Serve with vanilla ice cream.