It’s National Pizza Month so why not have a sweet pizza too? This tasty and unusual recipe really works well, all the ingredients for the topping go beautifully together and we’ve put them on a pizza base!

This makes quite a big pizza but you could easily half the ingredients to make a smaller one if you prefer.

We ate it hot and bubbling straight from the oven with custard and then the following day my guinea pig work colleagues had it cold with a cup of tea, the base was soft and the topping gooey and scrumptious. It really works well, give it a go.

Pizza base

250g strong white bread flour, plus extra for kneading and rolling out

14g active dried yeast

2tsp salt

150ml warm water

Topping

50g ground almonds

150g jarred apple sauce

2 small Bramley apples, peeled cored and sliced

100g blackberries, thawed if frozen and any moisture drained onto a piece of kitchen paper

200g marzipan, chopped into small pieces

50g flaked almonds

Method

Preheat the oven 200c, gas 6, 400f

To make the base, mix together the flour, yeast and salt add the warm water and bring together to form a soft and kneadable dough, sprinkle your work top with a little bit of flour, turn out the dough and lightly knead for 5 minutes

Line a large shallow baking / swiss roll tin with a piece of non – stick baking paper, gently roll out the dough so it measures and fits the pan, my dough measured approx. 28cms x 38cms, leave the dough in a warm place to rise for 20 minutes whilst you prepare the topping.

Spread the base with the apple sauce leaving about a 1cms dough edge, sprinkle over the ground almonds, Bramley apple slices, blackberries and marzipan pieces.

Finely sprinkle over the flaked almonds and bake in the lower part of the oven so that the marzipan and flaked almonds do not burn before the base is cooked.