If you love pizza and you have a great BBQ (I have a Ziggy!) then this is a snap and will serve a lot of hungry swimmers on a hot day after the snags are done. It is kind of fun to do dessert pizzas, I have a frew recipes.
This is super simple. We think you'll agree. Once you have the coulis done and the dough sorted....the rest pretty much takes care of itself. Happy Pizza night!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 2-3 mangos, peeled and deseeded
- 50 Grams Raw Caster Sugar BUY
- 2 limes, juice only
Pizza Base (it’s all about the base!)
- 20 Grams fresh yeast or 1 tsp dried
- 150 Grams buttermilk
- 20 Grams Raw Caster Sugar BUY
- 230 Grams Bakers or Strong Flour BUY
- 70 Grams Shredded Coconut BUY
- Pinches Pink Salt Flakes BUY
- 70 Grams Raw Caster Sugar BUY
- 1 lemon, zest and juice
- 250 Grams cream cheese
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 mango, peeled and sliced
- A few strawberries, sliced
- Creme Fraiche (homemade) or sour cream to serve Recipe
To make Mango Coulis place all ingredients into Thermomix bowl and blend 2 min/speed 7.
Remove from bowl and place into a jar in the fridge until use.
Make the pizza base; Place yeast, buttermilk, and sugar into Thermomix 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 Thermomix bowl and mill 10 sec/speed 10.
Add juice, (no more than 40g), cream cheese and vanilla and blend 1 min/speed 6. Refrigerate until needed.
OK! Now to the cooking part. Get that BBQ 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 mango coulis, 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!