- 500 g Frießinger pizza flour
- 12 g salt
- 5 g fresh yeast
- 1 tbsp. olive oil
- 25 ml warm water ca. 38°C
- 250 ml cold water
- 500 g strawberries
- 25-50 g grated parmesan cheese
- 25-50 g mozzarella
- 180 g ricotta
- 2-3 spring onions
- 2-3 tbsp. fresh chopped basil
Dissolve the yeast in the warm water and leave to proof for 5 minutes.
Pour the flour into a bowl. Gradually add the proofed yeast and the cold water and knead for ca. 1 minute with a hand mixer. Now add the salt and continue kneading by hand for a few more minutes. To finish add 1/2 tablespoon of olive oil and knead the dough until it is smooth and clump free.
Cover the dough and leave at room temperature for ca. 4 hours.
Preheat the oven to 250°C and line a baking sheet with parchment paper. Divide the pizza dough into two equal portions. Wrap one half of the dough in plastic wrap and store for later use. Spread the second half onto the baking tray. Drizzle the pizza with 1/2 tablespoon of olive oil, and bake for 10 minutes.
Wash and dry the strawberries. Mash 1/3 of the strawberries with a fork. Remove the pizza from the oven. Using a slotted spoon remove the berry pulp from the bowl and spread onto the pizza. Grate the parmesan and mozzarella on top of the mashed strawberries. Drop dollops of the ricotta onto the pizza. Chop the spring onions and the rest of the strawberries. Place the chopped spring onions and strawberries on top of the pizza and season with salt and pepper. Bake the pizza for another 5-7 minutes. Remove the pizza from the oven and sprinkle with fresh basil.