Berry Pizza

Berry pizza is a thin yeast crust made with honey and olive oil, brushed with apricot jam and generously topped with berries: currants, jostaberries, raspberries and sweet cherries. It comes together quickly and bakes in just 20-25 minutes at 200 °C. Have you tried berry pizza before? If not, I highly recommend it!

Berry Pizza

A thin yeast crust made with honey and olive oil, topped with apricot jam and summer berries - a quick and vibrant berry pastry.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Rising time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Course: Pies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Dough

• 250 ml flour
• 5 g dry yeast
• 175 ml water warm
• 1 tbsp olive oil
• 1 tsp honey
• salt pinch

Topping

• 100 g apricot jam
• 100 g currants
• 50 g jostaberries
• 50 g raspberries
• 50 g sweet cherries
• 30 g sugar

Method

 

Dough

1. Put the flour, yeast and salt in a deep bowl and mix. In a separate cup, dissolve the honey in warm water.
2. Pour the honey water and olive oil into the flour and knead the dough by hand. Add a little more flour if needed, but don't overwork the dough.
3. Leave the dough in a warm place for one hour to rise.

Assembly and Baking

1. Grease a pan or ovenproof dish with vegetable or olive oil. Spread the risen dough over it and shape the edges.
2. Brush the bottom of the pizza with apricot jam, arrange the berries on top and sprinkle with sugar.
   
3. Bake in an oven preheated to 200 °C for 20-25 minutes. Remove, let cool and serve. Enjoy your meal!
   

Notes

Any berries will work - the mix and proportions can change with the season. The apricot jam on the bottom acts as a barrier and keeps the crust from getting soggy.

Tips

• Don't overwork the dough with flour: you can add a little more while kneading, but just a bit - the crust should stay soft and thin.
• Use whatever berries you have on hand: this recipe uses currants, jostaberries, raspberries and sweet cherries, but the proportions can easily change to your taste.
• The jam is a barrier against sogginess: the apricot layer on the bottom keeps the berry juice from soaking all the way through the crust.
• Make the edges nice and tall - the berry juice needs to stay inside the pizza.