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How to make Peach and goat's curd pizza

Yield = 4
Prep time: 1:40
Cook time: 0:20
Total time: 2:00

Ingredients

Dough

  • 250g bread and pizza plain flour
  • 1 teaspoon instant dried yeast
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 150ml water
  • 3 teaspoons olive oil, plus extra to grease

Topping

  • 50g butter, melted
  • 55g (1⁄4 cup) caster sugar
  • 200g soft goat's curd or goat's cheese
  • 2-3 ripe peaches, sliced
  • 1 tablespoon pistachios, coarsely chopped
  • 2 tablespoons maple syrup, to drizzle
  • Lavender flowers, to scatter, optional

Method

  • Step 1 Sift the flour into a large bowl. Stir in the yeast. Stir in the salt and sugar until combined. Make a well in the centre. Pour in the water and oil. Stir until just combined. Use your hands to bring the dough together.
  • Step 2 Turn the dough out onto a lightly floured surface. Knead for 5 minutes. Drizzle extra oil into a large clean bowl. Add dough and turn to coat. Cover with a clean tea towel. Set aside in a warm draught-free place for 1 hour or until doubled in size.
  • Step 3 Preheat oven to 220C/200C fan forced. Brush a 23cm tart tin with melted butter.
  • Step 4 Knead the dough briefly in the bowl to knock out the air. Place on a floured surface. Halve dough. Roll out 1 half to a 23cm disc. Press into base and side of the prepared tin. Brush well with butter. Sprinkle with half the sugar. Roll out the remaining dough. Place on top of the first disc. Set aside for 20 minutes to rise slightly.
  • Step 5 Combine the goat's curd with remaining sugar. Spread over the dough. Top with the peaches. Bake for 15-20 minutes or until crisp and golden. Scatter with pistachio. Drizzle with maple syrup. Top with flowers, if using.