Roasted Summer Fruit Pizza

Pizza Dough notes: The first time I made it just plain, and we dipped it in marinara sauce, like bread sticks. Then I made it as a pizza, with marinara and cheese. It came out awesome again. Another time I made it brushed with olive oil and garlic to go along side a chicken dinner. Perfect again.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Ingredient Pizza Dough:

  • 1

    cup self rising flour

  • 1

    cup greek yogurt (I used non fat)

  • Roasted Summer Fruit:

  • 1

    lb strawberries, thick sliced

  • 1

    lb apricots, pits removed, thick sliced

  • 1/2

    cup sugar

  • Roasted Summer Fruit Pizza:

  • 1

    recipe pizza dough, divided into 4 personal sized pizza

  • 1

    cup ricotta (or more if you want more in your pizza)

  • 1

    recipe summer fruit, roasted and cooled

Directions

Pizza Dough: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat mat. In a bowl, combine the flour and yogurt and mix together. I use a wooden spoon and then flour my hands to finish kneading. Knead the dough in the bowl or on a floured surface for about 5 minutes. Divide the dough into 4 balls. Flatten each ball then with the palm of your hand and shape into a circle about 1/2 inch thick. Place the 4 pizzas on a large baking sheet and bake for about 12 minutes. Until the top is slightly golden. Some bubbles will puff up and turn a little darker, that’s ok! *If you want to make this a pizza with marinara and toppings, form the dough, add your sauce and toppings, and then bake until the crust is slightly browned and the cheese is brown and bubbly. Roasted Summer Fruit: Preheat oven to 400 degrees. Combine the strawberries, apricots and sugar in a bowl and mix. Pour the fruit and sugar onto a parchment or silpat lined baking sheet. Bake for 15 minutes. Cool on the pan, then scrape into a container and refrigerate until ready to use. Will last in the fridge up to 1 week. Pizzas: top the baked and cooled (or hot, your preference) pizzas with 1/4 cup ricotta each. Then add cooled summer fruit. Eat immediately.

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