25 g yeast
150 ml lukewarm water
25 g olive oil
40 g Dansukker White Syrup
1 pinch of salt
180-240 g plain flour
400 g chèvre
400 g ricotta
70 g Dansukker Organic Light Syrup
4 fresh figs
60 g hazelnuts
Dansukker Organic Light Syrup for drizzling
Preheat the oven to 200°C and place a baking sheet upside down in the oven for baking the pizza on.
Start with the pizza base. Crumble the yeast into a bowl and mix it with the water, oil, syrup and salt. Stir in almost all the flour and work into a smooth dough. Leave to rise for 30 minutes.
Prepare the topping. Cut the chèvre into pieces and mix with the ricotta and syrup. Slice the pear and quarter the figs.
Divide the dough in two and roll out the pieces on a floured surface to make two pizza bases. Distribute the cheese mixture between the pizzas and top with pear slices, figs and hazelnuts. Drizzle syrup over the pizzas.
Bake one pizza at a time on the hot baking sheet for about 10-15 minutes.
Tip: To cook the pizzas on a barbecue, you'll need a pizza stone. Heat the pizza stone along with the barbecue and place one pizza at a time on the hot stone. Cook the chèvre pizza on the barbecue for about 15 minutes.
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