Pre-children I loved a good challenging recipe.  Something that required exact ingredients to be weighed on a scale.  Or a meal that required me to be in the kitchen most of the day simmering this, sauteing that, etc…  Yaaaaa, those were the days…

Now, with an infant and a toddler, I now understand the concept of those quick meals.  I understand the idea behind a meal being on the table in under 30 minutes.  Or using semi-homemade stuff.  I get it.  I don’t like it.  But I get it.

So many quick meals involve pasta, and my kid isn’t a huge pasta fan.  Occasionally, if the wind is blowing just right, she may oblige me and eat noodles.  Maybe.  But, my super picky toddler loves bread.  And pizza.  But bread and pizza aren’t meals that can be made in a flash.  I’ve made some pretty awesome no-knead breads, but if I haven’t planned ahead, there just isn’t time for a fresh loaf or dinner rolls.  And I don’t really like buying bread at the store, I try and make it at home as much possible.

When I see bread recipes that claim to be easy or quick, I’m always skeptical.  ALWAYS.  Especially if I find them on pinterest… Pinterest has let me down many times.  But, I keep goin’ back for more.  Because so many times I find recipes and blogs that are just awesome!  Like this recipe, total winner!  Since finding it I’ve made it at least once a week.  The first time I made it just plain, and we dipped it in marinara sauce, like bread sticks.  Then I made it as a pizza, with marinara and cheese (the kid and husband are uncomplicated, no fancy toppings for them).  It came out awesome again.  Another time I made it brushed with olive oil and garlic to go along side a chicken dinner.  Perfect again.  This time I made it I topped it with a homemade ricotta with roasted strawberries and apricots.  This might be my favorite pizza combination this summer (yes, it changes seasonally)!  It’s sweet, so I can have it for dessert (probably with ice cream, duh!), but it’s filling and can totally suffice as a meal.  Each time I make this dough, or crust, or whatever you want to call it, I like it more and more.  It’s not a yeasty, doughy pizza dough.  It’s more like a flat bread.  The tart yogurt gives it a slight sourdough flavor too, so satisfying!



Roasted Summer Fruit Pizza

Roasted Summer Fruit Pizza


    2 Ingredient Pizza Dough:
  • 1 cup self rising flour
  • 1 cup greek yogurt (I used non fat)
  • Roasted Summer Fruit:
  • 1 lb strawberries, thick sliced
  • 1 lb apricots, pits removed, thick sliced
  • 1/2 cup sugar
  • Roasted Summer Fruit Pizza:
  • 1 recipe pizza dough, divided into 4 personal sized pizza
  • 1 cup ricotta (or more if you want more in your pizza)
  • 1 recipe summer fruit, roasted and cooled


Pizza Dough:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat mat.

In a bowl, combine the flour and yogurt and mix together. I use a wooden spoon and then flour my hands to finish kneading. Knead the dough in the bowl or on a floured surface for about 5 minutes.

Divide the dough into 4 balls. Flatten each ball then with the palm of your hand and shape into a circle about 1/2 inch thick. Place the 4 pizzas on a large baking sheet and bake for about 12 minutes. Until the top is slightly golden. Some bubbles will puff up and turn a little darker, that’s ok!

+If you want to make this a pizza with marinara and toppings, form the dough, add your sauce and toppings, and then bake until the crust is slightly browned and the cheese is brown and bubbly.

Roasted Summer Fruit:

Preheat oven to 400 degrees.

Combine the strawberries, apricots and sugar in a bowl and mix. Pour the fruit and sugar onto a parchment or silpat lined baking sheet.

Bake for 15 minutes. Cool on the pan, then scrape into a container and refrigerate until ready to use. Will last in the fridge up to 1 week.


top the baked and cooled (or hot, your preference) pizzas with 1/4 cup ricotta each. Then add cooled summer fruit. Eat immediately.


Pizza Dough adapted from KidSpot