TRIO of DESSERT PIZZAS
We have been on a bit of a pizza kick at work. I am happy to say I have never been off my pizza kick. Always loved it, always will. I have a fantastic pizza stone that is unrivalled. It is ceramic with tunnels running from front to back and seems to produce a superior product. (Or maybe I’m just a damn fine pizza cook!) Anyhoo, I don’t have any recipes for pizza up here…a grave error, (Recipe? Bread dough, slap on a sauce, topping and cheese and we’re done, right?) and of course, when it comes to this site, the first pizza I come up with is for dessert. Not traditional, but certainly worth the effort. Enjoy!
NEED:
Starter;
1tsp sugar
1tsp granulated yeast
160g bakers flour
220g cold water
pinch sea salt
Base;
1 egg
250g buttermilk or milk
30g butter
400g bakers flour
olive oil
DO:
Place all starter ingredients into Thermomix bowl and mix for 10 seconds on speed 7. Scrape into non plastic bowl and cover tightly with plastic wrap. Leave overnight at room temperature. (Cool is fine!)
The next day, place all of starter and remaining ingredients (except oil) into Thermomix bowl and mix together for 6 seconds on speed 6. The dough will appear sticky. With dial set to closed lid position, knead for 2 minutes at Interval speed.
Turn out onto oiled Silpat mat and knead into tight ball by hand. Place into oiled glass bowl and cover bowl with plastic wrap so it is airtight. Allow to double, again, a slow rise in a cooler temperature will give you a nicer crumb in the finished base.
Gently tip dough out onto baking paper or Silpat mat and divide into 3 equal pieces. Push each piece into desired shape with finger tips so as to dimple the top of the dough. Do not roll out or stretch out…allow the elasticity in the dough to work for you.
Top with variety of toppings. Bake by sliding pizza straight onto preheated pizza stone and cook until golden and bubbly. (Raspberry, lime option will have a lot of caramelised sauce) Serve immediately with lashings of mascarpone cream cheese or double cream or possibly ice cream.
I did two on this occasion (see below) photographed both and in a flu induced haze, deleted them both off my SD card before saving them, thus the singular pic. Did a cheesecake cherry topping at work…and luckily took that pic at work, so all safe and sound on my desktop, so have included that in the trio. All three were delicious and did not last long.
Topping One;
Press a few raspberries into the base, add thinly sliced lime. Drizzle with grapeseed oil and sprinkle the whole thing generously with organic raw sugar. When eating the lime slices can be removed, tho I quite enjoyed the crunchy caramelised skins.
Topping Two;
Sprinkle base with cranberries and dark mini chocolate nibs. Be quite liberal. Drizzle entire pizza with organic maple syrup.
Topping Three;
Cherry Sauce NEED:
60g sugar
670g jar morello pitted cherries
30g cornflour
DO:
Place sugar into Thermomix bowl and mill for 10 seconds on speed 10.
Insert basket into Thermomix bowl and pour whole jar of cherries in. Remove basket (with cherries) and set aside.
Add cornflour to Thermomix bowl and cook for 4-5 minutes at 100ºC on speed 4. Set aside.
Lemon Cheesecake NEED:
80g sugar
Zest and juice 1 lemon
2 eggs
500g cream cheese
DO:
Place sugar and zest into Thermomix bowl and mill together for 10 seconds on speed 10.
Add remaining ingredients and blend together for 10 seconds on speed 7. Scrape down sides of bowl and repeat.
ASSEMBLE:
Divide dough into two portions and roll out each separately on a piece of baking paper.
Place first pizza onto pizza stone and bake for approximately 7-8 minutes or until starting to brown slightly. The pizza may puff up as there are no toppings, but this is not a problem.
Remove from oven and generously spread half of the cheesecake mixture onto the pizza.
Drizzle with half of the cherry sauce, top with a few of the reserved cherries and return to the oven for 3-4 minutes or until lemon cheesecake topping has set. Serve immediately and make a second one….cos you’re going to need it!
