Now that both of my children are home for the summer, I hope for us to spend lots of time together in the kitchen. Not necessarily cooking long and involved recipes, but I want them to learn how preparing nourishing foods can be simple, uncomplicated, and beautiful. This week we started out with these fruit pizzas, which make the most of the summer season’s best fruits.
Many fruit pizza “recipes” call for a cookie crust, but I used a sourdough crust which I feel makes it worthy of being called lunch. Sourdough pizza crust has been a favorite way to use the leftover starter I end up with after the weekly feedings. I’m including the recipe I use here, but really any favorite pizza dough will do. (If you need other ideas, try this one or this one.)
Both children have their own portion of dough to press and shape, and afterwards I set out big bowls of berries, sliced stone fruit, and a selection of nut butters for them to choose from. Chocolate hazelnut is always a top choice (my favorite is Justin’s) although maple almond butter is a close second. We also just tried a honeyed lemon ricotta pizza that they adored but devoured too quickly for me to take pictures. The kids always enjoy the decorating process and it’s a fun way to have them work alongside me. I’m keeping this one in the back of my mind for future playdates or summer kids’ parties as I imagine this would be great fun with lots of friends.
Chocolate Hazelnut Fruit Pizza
- 1 favorite pizza dough recipe (see below for sourdough pizza crust)
- Chocolate hazelnut butter (or any other nut butters)
- Sliced peaches or nectarines
- An assortment of raspberries, blackberries, and blueberries
- Melted chocolate for drizzling, optional
- Place pizza stone in the oven and preheat to 450. Divide dough into portions and press each portion into a flat round on parchment paper. Let dough rest for 10-15 minutes. Bake pizza crusts for 8-12 minutes, depending on the thickness of the crusts. Allow crusts to cool for a few minutes before topping.
- Meanwhile set out bowls of assorted fruit and nut butters. Spread a layer of chocolate hazelnut butter (or other nut butter) on top, leaving a border around the edges. Arrange fruit decoratively on top and finish with a drizzle of melted chocolate, if desired.
For a different twist, try this also with honeyed lemon ricotta
Sourdough Pizza Crust
- Yield: two 11" round thin-crust pizzas, or one 13" round thick crust pizza
- 1 cup 100% hydration sourdough starter, unfed (straight from the fridge)
- 1/2 cup warm water
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon sea salt
- 1/4 teaspoon instant yeast
- In the bowl of a stand mixer, combine the sourdough starter, warm water, flours, salt, and yeast. Use the dough hook on low speed to mix for a few minutes, then increase the speed to medium and knead until dough is smooth and pliable, about 5-7 minutes. If dough seems too dry, add additional water 1 tablespoon at a time.
- Place dough in an oiled bowl, cover, and allow to rise until doubled. Because this recipe has only a little yeast and it relies mostly on the sourdough for the rise, this takes longer than traditional yeast pizza doughs. I usually start my dough in the morning and leave it on the counter anywhere from 4-6 hours. If you need a faster rise, increase the yeast to 1/2 teaspoon.
adapted from King Arthur Flour