Strawberry pizza with caramel topping                        

Using the freshest ripest strawberries

coupled with caramel sauce and walnut pastry
makes this a very moorish treat!  It looks great too!

Pizza Base
I prefer to make this by hand, but you can use a food processor.
If all else fails you can use bought shortcrust pastry.

Rub together in a bowl
1 cup of plain flour with 75g of diced cold butter and a pinch of salt until it resembles breadcrumbs.
Add
1/4 cup of chopped walnuts and
1/4 cup of white sugar
blend through.

Mix to a stiff paste with 1 egg yolk and, if needed enough water to bind.

Chill for 30 minutes.

Roll out to fill a pizza tray - make 4/6 mini pizzas on a baking sheet.

Prick all over with a fork and bake for 10 minutes in a pre-heated 200c oven.

Whilst baking make the caramel sauce in a saucepan over a moderate heat with
1/2  cup of light brown sugar,
50gms of butter
2 tablespoons of cream
stirring until all dissolved, about 5 minutes.

Wash, hull  up to 500gms of ripe WILLOW CREEK strawberries.

Halve the strawberries  and arrange over the part cooked pizza base.

Keep the strawberries away from the edge of the base.
Brush the strawberries with the caramel sauce and

pop back in the oven for another 5 minutes,
or until sauce starts to toffee.

Best served warm.  Best eaten the same day.

Ideal with thick Billawarra Greek Yoghurt, Ravenhill thick tradtional cream, or ice cream

20th October 2006

©Ian Haines