RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

Dough

• 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

Topping

• 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

METHOD:

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