09 Jun Fig and strawberry pizza & a confession…

I’ve now decided to write this blog in english instead of swedish. When I started this blog I was considering whether I should write in english or swedish and I decided to begin with swedish. However, I’ve now changed my mind and here are a few reasons why!

1. I want to be able to have readers outside of Sweden and writing in english makes this possible.
2. I want to improve my english and blogging is a great way to do that. My english will not be perfect but I hope it’s okay!
3. Most of the recipes I find are in english which means I already use english/american measurements.
4. I don’t trust Mr Google Translate and his translation skills…

When I measure by volume I’ll write the measurements in cups or ml or both, and when I measure by weight I’ll use grams, kilograms etc. This means I won’t use the dl anymore but 1 dl=100 ml and 1 cup=240 ml.

I hope that those of you who already read my blog will continue visiting this space even though it’s in english and I welcome all the new visitors who are now able to read and understand my recipes!

So now we’ll continue with the fun part which is the strawberry and fig pizza. I love sweet pizzas and think they make a perfect dessert. When you make ordinary pizza, just save some pizza dough for the dessert! I’ve written the recipe for 2 pizzas à 8 pieces but you could make a bigger batch of the dough and use it for both dinner and dessert.

Gluten free fig and strawberry pizza  – 2 large pizzas à 8 pieces

• 10 grams fresh yeast
• 400 grams cold water
• 50 grams rice flour
• 20 grams corn flour
• 90 grams buckwheat flour
• 60 grams cornstarch
• 1/2 tsp sea salt
• 15 grams psyllium seed powder

• 125 grams ricotta cheese
• 100 grams dark chocolate
• 100 grams white chocolate
• zest from one orange
• 12 small or 6 big figs (fresh or dried)
• honey to drizzle
• 2 handfuls of strawberries cut into slices

Instructions:

1. Dissolve the yeast in the cold water.
2. Mix all the dry ingredients in a medium size bowl. Transfer the dry ingredients to the liquid mixture and stir until well combined.
3. Let the dough rest in a bowl covered with cling film for 2 hours.
4. Heat the oven to 230°C (445°F) place a tray in the middle.
5. Sprinkle some cornflour on the kitchen counter and roll out the dough to 2 equally sized pizzas. Use more flour if needed. Transfer the pizzas to the baking sheets before you put the topping on.
6. Spread the ricotta cheese on the pizzas. Coarsely chop or grate the chocolate on top. Cut the figs into 1/4 pieces and sprinkle on the pizza together with the orange zest. Drizzle some honey on top.
7. Transfer the pizzas on the baking sheet to the preheated tray in the oven and bake for 5-10 minutes. The time vary a lot between different ovens so make sure you don’t burn the pizzas.
8. Serve with the sliced strawberries and some powdered sugar on top.