I love this surprisingly delicious dessert. Sweet pizzas are definitely the way forward, and you can use fresh or frozen berries here.
255g/8oz plain flour, plus extra for dusting
1 x 7.5g sachet easy-blend dried yeast
175ml/6fl oz tepid water
1 tsp honey
1 tbsp extra-virgin olive oil, plus extra for oiling
6 tbsps nutella
300g mixed berries
100g white chocolate grated
A few mint sprigs, to serve
In a large bowl, combine the flour and salt. Whisk together the yeast, water and honey and allow to stand for a few minutes until frothy, then stir through the olive oil. Make a well in the flour and pour in the wet mix. Using your fingertips, slowly bring the flour in from the sides and continue to mix until a rough dough forms.
Turn out the dough on to a floured work surface and knead for about five minutes. If the dough is too sticky, add a little extra flour until it becomes smooth.
Form the dough into a ball and place in an oiled bowl. Cover with a damp tea towel or clingfilm and set aside in a warm spot for about 45 minutes, or until it has doubled in size. Punch the dough down on a lightly floured surface, then knead again for a minute and place back in the bowl to rise for a further 10 minutes.
Pre-heat a pizza stone on a hot barbecue for about 30 minutes or in the oven at 200oC. Divide the dough into three pieces and roll out into rounds as thinly as possible.
Pop one of the bases on the pizza stone and spread the base with the nutella. Add the mixed berries and sprinkle with the grated white chocolate. Cover with a lid and bake the pizza on the barbecue for about eight minutes or until the crust becomes crisp.
Repeat with the remaining dough. Decorate with the mint sprigs.