Ingredients
Pizza dough
500g flour
35g fresh yeast
5 tablespoons extra virgin olive oil
320ml lukewarm water
1 teaspoon salt
Fruit filling
4 banana
2 plain yogurt
1 teaspoon grounded ginger
1 tablespoon brown sugar
3 nectarines
12 strawberries
1 lime
Blueberries
200g dark chocolate (70% cocoa)
Method
Mound the flour on the worktop, make a well in the middle of the flour. Crumble the yeast and dissolve it with a few tablespoons of water. Pour the dissolved yeast and oil in the middle of the well and begin to incorporate the flour adding the remaining water a bit at the time. When you have about 20ml of water left dissolve the salt and add it to the dough. Knead until you have a smooth and soft dough. Farm a ball, cover and let rest in a warm place for 2 hours. After the rising time, roll out the dough quit thin with a rolling pin. Lightly grease a small oven proof bowl and line it with the pizza dough. Prick the base all over with a fork and bake at 180ºC for 15 minutes. Allow to cool before removing from the bowl. If it’s too moist cook 5 more minutes.
Method (Fruit filling )
Blend bananas with yogurt, juice of half a lime, ginger and half tablespoon of brown sugar and keep in the fridge. Slice the nectarines and strawberries. Pour the juice of the remaining lime juice, sprinkle with brown sugar and toss to coat. Melt the chocolate in a bowl over a pan of simmering water. Brush the edges of the pizza basket with the chocolate. Pour the blended bananas, add the fruit salad and blueberries.