Sweet Autumn Pizzas

Firstly this is a great one for parties, secondly its easy to make, especially if you are using ready made pizza dough and thirdly, you can change the herbs to suit what you want it to do for you! Don’t forget to charge your herbs for extra potency, you can also vary the fruit or make use of frozen fruit if like me your berries aren’t quite ripe yet.


  • 255g/8oz plain flour, plus extra for dusting
  • ½ tsp salt
  • 1 x 7.5g sachet easy-blend dried yeast
  • 175ml/6fl oz tepid water
  • 1 tsp honey
  • 1 tbsp extra-virgin olive oil, plus extra for oiling
  • 6 tbsps nutella
  • 300g mixed berries
  • 100g white chocolate grated
  • A few mint sprigs, to serve


  1. In a large bowl, combine the flour and salt. Whisk together the yeast, water and honey and allow to stand for a few minutes until frothy, then stir through the olive oil.
  2. Make a well in the flour and pour in the wet mix. Using your fingertips, slowly bring the flour in from the sides and continue to mix until a rough dough forms.
  3. Turn out the dough on to a floured work surface and knead for about five minutes. If the dough is too sticky, add a little extra flour until it becomes smooth.
  4. Form the dough into a ball and place in an oiled bowl. Cover with a damp tea towel or clingfilm and set aside in a warm spot for about 45 minutes, or until it has doubled in size. Punch the dough down on a lightly floured surface, then knead again for a minute and place back in the bowl to rise for a further 10 minutes.
  5. Pre-heat a pizza stone on a hot barbecue for about 30 minutes or in the oven at 200oC.
  6. Divide the dough into three pieces and roll out into rounds as thinly as possible.
  7. Pop one of the bases on the pizza stone and spread the base with the nutella. Add the mixed berries and sprinkle with the grated white chocolate.
  8. Cover with a lid and bake the pizza on the barbecue for about eight minutes or until the crust becomes crisp. Repeat with the remaining dough.
  9. Decorate with the mint sprigs.

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