APPLE AND GOOSEBERRY PIZZAS

1. Put 200g whole wheat and spelled flour, dry yeast and 1 tsp salt in a large mixing bowl. Add the honey, 2 1/2 teaspoons of grape seed oil and 200 ml of warm water and knead everything with the dough hook of the hand mixer for about 3 minutes to form a soft dough. Continue kneading the dough on a floured work surface for a few minutes. It should still be soft and a little sticky. Add 1/2 teaspoon of grapeseed oil to the mixing bowl, put the dough back in and toss in the oil until coated all over. Cover the bowl with a damp kitchen towel and let the dough rise for about 1 hour until it has doubled in volume.

2. melt butter. Mix 120g wheat flour, sugar, rolled oats, 1/2 teaspoon cinnamon and walnuts in a bowl. Mix in the butter except for 2 teaspoons. Core the apples and cut into very narrow wedges. Drizzle with lemon juice. Mix gooseberries to taste and fruit sweetener with 1 teaspoon sugar. Preheat the oven to 225°C (convection 205°C). Line a baking sheet with parchment paper and sprinkle with some polenta.

3. Lightly dust the work surface with flour. Shape the dough into 8 equal balls. Place 4 pieces of dough on the prepared baking sheet and flatten with your hands into thin rounds with a diameter of approx. 15 cm. If dough is too sticky, dip fingertips in flour to shape, but do not work additional flour into dough.

4. Brush the flatbreads thinly with the remaining melted butter. Arrange half of the fruit on top and sprinkle half of the crumble on top. Bake on the second rack from the bottom for about 15 minutes until golden brown. Prepare four more pizzas with the second half of the ingredients. Serve with whipped cream if you like.

From Living at Home - August 2010 issue