Recipe: Raspberry, white chocolate and macaroon pizza
How to Make:
- Preheat oven to 200C. Grease a large flat baking tray.
- Combine 3/4 cup warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
- Sift flour into a bowl. Add yeast mixture and oil. Mix to form a soft dough. Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 25 to 30 minutes or until dough has doubled in size.
- Use your fist to punch dough down. Knead on a lightly floured surface until smooth.
- Roll dough into a 20cm x 32cm rectangle. Place on prepared tray.
- Bake for 10 to 15 minutes or until pizza base is light golden. Remove from oven. Spread raspberry jam over base.
- Reduce oven to 180C. Using fingertips, crumble macaroons into a bowl. Add coconut and choc bits. Stir to combine. Sprinkle mixture over raspberry jam. Bake for 5 to 7 minutes or until coconut is light golden. Serve warm with ice-cream or cream.
Time for preparing:
15 min.
Servings:
6
Ingredients:
- 7g sachet dry yeast
- 1 teaspoon caster sugar
- 1/2 teaspoon salt
- 2 cups plain flour
- 2 tablespoons olive oil Topping
- 1/3 cup raspberry jam
- 70g almond macaroons
- 1/2 cup shredded coconut
- 2/3 cup white choc bits
- Vanilla ice-cream or thickened cream, to serve
