Cherry crumble pizzas

500g pizza flour
5g salt
380mL warm water
7g dry yeast
50mL olive oil
300g ricotta
1 egg yolk
zest of 1/4 lemon
120g brown sugar
1/4 tsp almond essence
120g blanched almonds, chopped
jar cherries drained
120g ground almonds
2 Tbsp icing sugar + extra for dusting

Chocolate sauce
3 Tbsp cream, at room temperature
30g butter, softened
200g dark chocolate, gently melted

1. Sift flour and salt into the bowl of an electric mixer with dough hook attached. Put water in jug, whisk in yeast until a silky smooth dough forms. Cover dough and leave in a warm place for 40 minutes. Divide into 12 pieces, roll into balls and rest for a further 20 minutes.
2. Make the chocolate sauce, by combining all the ingredients in bowl and stir over a pot of boiling water. Set aside and keep warm.
3. Preheat oven to 240C. Mix ricotta, egg yolk, zest, sugar and almond essence in a bowl until well combined and smooth. Fold through almonds.
4. Roll out dough balls as thin as possible. Spoon topping mixture over bases, top with cherries and sprinkle over combined ground almond and icing sugar.
5. Bake pizzas 2-3 at a time for 5-7 minutes. Serve dusted with extra icing sugar and drizzled with chocolate sauce.

Perfect Pizza base

Base:
2 Teaspoons Active Dry Yeast
3 1/2 cups of Bread Flour Either white or wholemeal
1 1/2 cups of Water
1 Tablespoon of Honey
2 Tablespoons of Olive Oil or Canola Oil

Wack it all in the bread maker - once the dough is done roll out on a lightly flowered bench until you have the thickness you want.