400g wheat flour
1 tsp. salt
1/2 cube fresh yeast
1 tbsp. olive oil
200ml warm water
2 tbsp. butter
around 2 tbsp. granulated sugar
6 tbsp. Rosehip Preserve
1. In a bowl, combine the flour with the salt and make a well in the centre. Dissolve the half-cube of yeast in around 50ml lukewarm water and pour into the well. With a fork, stir a little flour into the yeast mixture. Cover with a damp tea towel for around 15 minutes.
2. Add the rest of the water and the oil, and knead to form a dough. Cover again, and leave to prove for at least 2 hours. (The dough tastes even better if it is left to rise for 48 h).
3. When you are ready to use the dough, knead it through again, remove from the bowl and cut in half. Roll out and place each half on a pizza tray lined with baking paper (or keep the dough whole and bake on a large square baking tray).
4. Preheat the oven to 210° (fan setting). Melt the butter and brush over the pizza dough. Dust the edges of the dough with a little granulated sugar. Bake the pizzas in the oven for 10 minutes until they are starting to turn golden.
5. While the pizzas are baking, wash the fruit and cut into slices or use a melon baller to make scoops. When the pizza bases are ready, spread with the rosehip preserve and top with the fruit. Bon appetit!
Tip: Alternatively, you can use any other fruit.
The dough tastes best if prepared 48 hours in advance.