Mix the flours with the salt. Combine together the water, yeast and olive oil, and pour it into the dry ingredients. Knead for 3 minutes, or until a smooth and elastic dough forms. Leave the dough to sit for 15 minutes. Now knead the dough for another 3 minutes, before forming into a ball. Place the dough into a lightly greased bowl, cover with a damp kitchen towel, and leave the dough to rise for 4 hours, or for best results refrigerate overnight.
Preheat the oven to 175°C (convection). Line a baking tray with parchment paper.
Mix the mascarpone with 1 teaspoon of honey. Remove the dough from the fridge and divide into two equally sized portions. Wrap one half in plastic wrap and refrigerate for another use. Knead the rest of the dough, shape it into a pizza, and place on the prepared baking sheet. Spread the pizza with the mascarpone and bake for 10 minutes.
In the meantime wash and dry the berries. Remove the pizza from the oven and equally distribute the berries and almonds onto the pizza. Drop dollops of the ricotta onto the pizza. Bake the pizza for another 5-7 minutes. Remove the pizza from the oven and if desired drizzle with honey.
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