Who says pizza has to be dripping with cheese and covered in spicy meats? Not Miss T!
We had some apples and a pear in the fruit bowl this morning that were looking more than just a little past their “best before date”. Someone also may have used them to play a game called “fruit skittles” (whole other story I may tell you another time). While this is an amusing pastime for some members of the Scraphouse, unless the fruit is eaten immediately it results in big squishy bruises.
Being a Sunday I was cleaning out the fridge and fruit bowl getting organised for the coming week and wondering aloud what to do with said squishy bruisy fruit when Miss T said “I have an idea, you could make a pizza”. So we did!
Apple and Pear Pizza
This recipe is not for a traditonal pizza base, its much quicker and a little more like a flat bread. It makes two medium sized (25-30cm diameter) pizzas but any size will work, just adjust your cooking time to suit.
Preheat your oven to 180 C/ 355F/Gas Mark 4 and flour your trays.
2 cups plain flour
2 teaspoons baking powder
2 tablespoons olive oil
Zest of half a lemon
3/4 cup water (or enough to make a smooth not sticky dough)
Mix these ingredients together and knead to a smooth dough. Roll or press out on a floured surface to fit your pizza tray/s.
You can get creative here but we used
3 apples sliced thin
1 large pear, also sliced thin
A handful of chopped walnuts
A teaspoon of coconut oil, melted (optional)
1/2 teaspoon cinnamon
2 tablespoons nut butter
The juice of half a small lemon (the one we zested)
Optional: 2 teaspoons rice malt syrup ( or honey /maple syrup if you prefer)
Spread each pizza base thinly with the nut butter. In a bowl toss the sliced fruit and chopped nuts with the coconut oil, cinnamon and lemon juice. Spread over your base. Drizzle each with a teaspoon of the syrup.
Bake in a moderate oven (180c) for approximately 15 minutes or until your pizza turns golden round the edges.
Slice and serve warm or cold.
As you can see above, Miss T ate hers in true pizza style, as is, but Mr Scraps and I added a great big dollop of yoghurt.