To make Mango Coulis place all ingredients into TM bowl and cook 5 min/90℃/speed 3.
Blend 1 min/speed 8. Remove from bowl and place into a jar in the fridge until use.
Make the pizza base; Place yeast, buttermilk, and coconut palm sugar into TM bowl and warm 2 min/37℃/speed 2.
Add flour, coconut and salt and mix 6 sec/speed 6.
Knead 2 min/Interval.
Wrap in floured Silpat mat and allow to double in size before proceeding with the recipe.
Cheesecake Topping; Place sugar and finely grated lemon zest into TM bowl and mill 10 sec/speed 10.
Add juice, (no more than 40g), cream cheese and vanilla and blend 1 min/speed 6. Refrigerate.
OK! Now to the cooking part. Get that Ziggy HOT...with the pizza stone in place and ready to go. Make sure the temperature is at least 250℃ and that the pizza stone is very hot. (At least 20 minutes preheat time.)
Roll your pizza base into a large flat circle and allow to rise again, on a piece of baking paper or a pizza peel (go look that one up!) for easy manoevring!
Place the pizza base onto the stone and cook for around 10 minutes until it has started to puff up a little. Remove the base and spread the cheesecake mixture onto the base. Return the pizza to the Ziggy and cook for a further 10 minutes or just until the edges are colouring up and you can see that the topping is set.
Remove pizza and top with the sliced mango, strawberries and Creme Fraiche and serve immediately. This would also be excellent with a big scoop of vanilla ice cream on top.
There you have it, Dessert Pizza, on a Zeigler and Brown BBQ. Enjoy!