PIZZA WITH FENNELand Mascarpone
- 30 g Fresh yeast
- 600 ml Water
- 600 g Flour
- 200 g Wholemeal flour
- 5 tsp Salt
- 300 g Emborg Mascarpone
- 100 ml Lemon curd
- 500 g Blackberries
- 100 ml Honey
- 1 cup Hazelnuts (coarsely chopped)
- Mint leaves or tender blackberry leaves to garnish
Stir the yeast into lukewarm water until dissolved. Add the flour a little at a time. Add salt and oil and stir until the dough is smooth, then knead thoroughly on the counter. Let it rise for at least 1 hour, and preferably overnight in the refrigerator.
Divide the dough into 10 pieces. Roll the pieces into thin pizzas. Place the pizzas on baking paper, then spread mascarpone and lemon curd on the dough. Dot the pizzas with blackberries, drizzle with honey and chopped nuts, and sprinkle with salt.
Bake in the oven at maximum heat for about 10 minutes, check after 5 minutes. Top the pizza with finely sliced fennel before serving.