featured recipe - may



May sees the official start of the British berry season with its milder temperatures and brilliant sunshine. What better way to kick off such a season than with a delicious tasting, super simple strawberry pizza. Pop the bubbles, get out the deck chairs and tear and share this sweet tasting pizza with friends.



350g strong bread flour
150g ground almonds
10g salt
50g rapeseed oil
10g yeast (fresh if possible)
320g tepid water


300g Strawberries
15g basil, roughly chopped (plus handful of leaves for serving)
2 lemon
2 tbsp water
140g icing sugar
300g soft cheese



First make the pizza base. Place the flour, almonds, salt and yeast in a bowl (if using fresh yeast rub in as if making a crumble). Add the oil and water, then mix till you have a sticky dough. Tip the dough onto a lightly oiled work surface and knead for 10 minutes until smooth and silky. Form the dough into a round ensuring all folds are sealed, then place in a clean mixing bowl and allow to rest for 45 mins in a warm place until doubled in size.

Pre-heat the oven to 180C/gas 5. Once proved, beat the air out of the mixture and roll out on a floured surface to form you pizza base. Place on a lined baking tray or pizza stone and bake for 15 minutes or until golden and cooked through.


Whilst the pizza base is cooking, roughly chop 100g strawberries in a saucepan along with the basil, juice of 1 lemon, water and 40g icing sugar. Place over medium heat and allow to simmer. Cook until the strawberries are soft and the sauce has slightly thickened. Remove from the heat and pass through a fine sieve into a clean pan and place back on the heat. Gently simmer for 5 minutes, stirring regularly, and reduce the sauce.

In a bowl, combine the remaining icing sugar and the zest and juice of 1 lemon. Spoon in the soft cheese and stir until all the ingredients have combined. Set aside until ready to assemble the pizza.

Remove the base from the oven and allow to cool for 5 minutes. Generously spoon on the cream cheese onto the base before topping with the remaining strawberries. Drizzle over the sauce and sprinkle with a handful of basil leaves and dusting of icing sugar.

Recipe by Helen Upshall

Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrEmail this to someone