1 - 2 hours
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For the dough: 300 g - unbleached bread flour or wholemeal flour
1.5 tsp - dried yeast
1 tbsp - honey
1/2 tbsp - olive oil
1 tsp - salt
120 ml - warm water
For the sauce: 200 g - strawberries
3 tbsp - maple syrup
For the custard: 1 tbsp - custard powder
150 ml - milk
1 tbsp - honey or sugar according to your taste
For the topping: 10 - strawberries
How to Make Strawberry Pizza
Preparation of the dough: Sift the flour in a large bowl, add salt and yeast and mix it well.
Make an indent at the centre add the oil, honey and warm water little by little to make a smooth elastic dough.
Knead the dough for 10 minutes until it becomes smooth and elastic.
Place the dough in a clean and oiled bowl, cover it with a cling film and allow it to rise in a warm place for 1 to 2 hours or until it becomes double its size.
Preparation the sauce: Place the strawberries and syrup in a sauce pan, heat it in a medium to low heat.
After few minutes the strawberries get mashed and it looks like a liquid.
At this stage remove it from the heat and let it cool down completely.
When it's completely cooled it looks like a jam and becomes easy to spread.
You can even prepare the sauce a day before and put it in the refrigerator.
Preparation of the custard: Mix the custard powder, milk and honey without any lumps.
Heat it in medium to low heat; keep stirring continuously until it looks like a thick custard consistency.
Take it off from the heat and let it cool down completely.
Preparation of the pizza: Preheat the oven to 200 degree Celsius.
Take the dough and punch the air out.
Take a 10 cm round pizza tray or any baking tray.
Grease and dust it with flour.
Spread the dough in the shape of the baking tray.
Spread the sauce on top of the pizza.
Then spread the custard gently on top of the sauce without any mess.
Bake it in the preheated oven for 20 minutes.
Take the pizza out and spread the freshly cut strawberries on top it.
You can serve this warm or cold.
If you are planning to serve cold, arrange the fruits once the pizza gets cold.
Recipe Courtesy: Taste of Pearl City
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