PIZZAS don't always have to be savoury, as this delicious apricot version proves. Apricots are rich in vitamins A and C but their season is very short. Buy ones that are ripe because, once picked, they stop ripening.
Makes six For the topping
Six large, ripe apricots
40g ground almonds
40g soft brown sugar
Extra-virgin olive oilFor the pizza bases
225g strong plain flour
1 tsp dried yeast
1 tbsp olive oil
150ml (approx) hand-warm waterPreheat the oven to 200°C/gas 7. Sift the flour into a bowl and add the yeast, then make a well in the centre and add the olive oil and enough warm water to make dough. Knead on a floured surface for ten minutes, until the dough is elastic.
Place in an oiled bowl and cover with a plastic bag. Leave for an hour, until the dough has doubled in size.
Knead the dough for another two or three minutes, then divide into six pieces. Shape these into 10cm circles (your pizza bases) and place on a baking tray.
Wash the apricots, cut them in half and remove the stones. Cut each apricot half into four pieces.
Sprinkle the ground almonds over the pizza bases, arrange the apricots on top and sprinkle with brown sugar. Drizzle a little olive oil over the pizzas.
Cook for approximately ten to 12 minutes, until golden in colour. Serve warm.
Tips Pizza and bread dough is pushed and pulled (kneaded) to make it stretch like elastic. Pastry and scone mixtures need a lighter touch, using your fingertips. You can use a food processor, but it is easier to get the consistency of the dough right when you work it with your hands. Bread and pasta dough needs lots of strong kneading, which is great fun to do.
Fi Bird (www.stirringstuff.org)
