Michael Weldon


2 – 4 people



  • 150g plain flour
  • 150g bread (strong) flour
  • 3g dry yeast
  • 200mL warm water
  • 10mL Cobram Estate classic Extra Virgin Olive Oil
  • Pinch of sea salt
  • Extra plain flour or semolina flour for working dough


  • 1 punnet of Coles Taste n See strawberries, quartered
  • 2tbs Lurpak salted butter, melted
  • 2-3 tbs Coles hazelnut spread
  • Coles Vanilla ice-cream, to serve
  • Icing sugar, to serve


To prepare dough:

  • Add yeast and olive oil to the warm water and stir well to combine.
  • In a large mixing bowl, combine flour and salt. Add water, olive oil and yeast mixture and work through to form dough. Work dough into a ball and leave in mixing bowl, covered and placed somewhere warm, for two hours. Dough should double in size.

To prepare pizza:

  • Preheat a fan-forced oven to 250 degrees with grill on. Place pizza tray in oven to preheat as well.
  • Cover workspace with a pinch of semolina flour. Take the dough from mixing bowl. Using your hands, gently work dough into a pizza base.
  • Place pizza base onto pre-heated pizza tray. Brush pizza base with melted butter and put into oven for a few minutes, or until pizza base has begun to rise and is beginning to turn golden.
  • Take pizza base out and cover top with hazelnut spread. Top with strawberries and put into the oven again, for 2-3 minutes, or until strawberries begin to soften.
  • Take pizza out of oven. Dust with icing sugar and top with a large scoop of vanilla ice-cream. Serve.

Our friends at Wine Selectors recommend pairing this dish with a Chilled Tawny

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