Have you ever ordered pizza online? I haven’t.
Let me explain.
Up to the age of 26 I never ate pizza. Yes, that statement is correct. Read it again. Up to the age of 26 I never ate pizza.
When I was at kids’ parties and pizza was served, I ran in the opposite direction. Once at a sleepover my friend’s mother ordered pizza as a treat for us. Quietly terrified beyond belief I barely touched it and made up some lame excuse that “pizza fills me up quickly” and went to bed hungry instead. When my boyfriend drove with pizza takeaway in the car, I stuck my head out of the window because I couldn’t stand the stench. I still can’t.
Why hello, my name is Michelle and I suffered from pizzaphobia.
So what changed? How did I start eating pizza?
What it came down to was the fear of the unknown. A concoction of exotic ingredients unfamiliar to me placed on some dough had me running for the door. Once I actually started cooking from scratch and became more adventurous with trying out new ingredients, I realised I could finally put my very own pizza together, which I did, and what a revelation it was!
Steering away from savoury tomato-based pizza, I decided to prepare something entirely new. A sweet pizza. Here’s the terrific recipe from one of my favourite books of the year so far, Leila Lindholm’s One More Slice. Every bite is worth all the effort!Print
Ditch the tomato sauce on your pizza and opt for something sweet instead.
- 7.5g (¼ oz) fresh yeast
- 150ml (5 fl oz) lukewarm water
- 5ml (1 tsp) sugar
- 2.5ml (½ tsp) sea salt
- 15ml (1 tbsp) olive oil
- 37.5g (1½ oz) durum wheat flour
- 200g (7 oz) strong bread flour
- 250g (9 oz) ricotta cheese
- 4 large pears, thinly sliced
- 300g (10 oz) Stilton cheese, crumbled
- 50g (2 oz) walnuts, coarsely chopped
- Crumble the yeast in a bowl and dissolve in the water. Add the sugar, salt and olive oil.
- Add the two flours a little at a time and knead the dough in a mixer for around 10 minutes, until it is elastic. [You can also knead the dough by hand.]
- Sprinkle a little flour over the dough, cover with a cloth and leave to rise in the bowl for about 45 minutes, until it is double in size. While the dough is rising, preheat the oven to 250°C (fan 230°C/500°F/gas 10).
- Divide the dough into 8 and roll each one out thinly on a floured surface.
- Spread a layer of ricotta on every pizza.
- Distribute the pears over the pizzas.
- Crumble the Stilton over the pears, and then sprinkle over the chopped walnuts.
- Bake in the middle of the oven for 5-10 minutes. Serve immediately.
- Serve as a cheesy dessert or with the cheese tray.
- The following types of blue cheese will work well in this recipe: stilton, roquefort, cambozola, cashel blue, danish blue cheese, dolcelatte and gorgonzola.
- Serving Size: 382.2
- Calories: 838
- Sugar: 17.8 g
- Sodium: 997 mg
- Fat: 50 g
- Saturated Fat: 25.2 g
- Carbohydrates: 67.3 g
- Fiber: 10.1 g
- Protein: 36.5 g
- Cholesterol: 112 mg