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.
It was time for a dessert pizza or two...the rest are on their way. This is our favourite. Who knew that thinly sliced lime could be so good? (Well, us clearly!) Enjoy!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Teaspoon Raw Caster Sugar BUY
- 1 Teaspoon dry yeast
- 160 Grams Bakers or Strong Flour BUY
- 220 Grams cold water
- Pinches Pink Salt Flakes BUY
- 1 egg
- 250 Grams buttermilk or milk
- 30 Grams Butter BUY
- 400 Grams Bakers or Strong Flour bakers flour BUY
- Extra Virgin Olive Oil (EVOO) BUY
Raspberry Lime Topping
- 1 lime, thinly sliced, including skin
- 1 Handful frozen raspberries
- 50 Grams raw sugar
Place all starter ingredients into Thermomix bowl and mix 10 sec/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 6 sec/speed 6. The dough will appear sticky. Knead 2 min/Interval.
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 toppings of choice.
Lime Raspberry Pizza; Sprinkle the dough with 1/2 raw sugar, top with the slices of lime and raspberries. Finish with remaining sugar.
Cook on a very hot pizza stone for about 5-8 minutes until the base is puffed and the fruit is caramelised and sticky. Serve.