Here is the recipe for the dessert pizza we made at 10 Speed Press.
Ingredients
Dessert Pizza Dough (four dough balls, for up to 16 desserts)
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- 500g Caputo pizza flour
- 300g water (60% hydration)
- 1 Tbs. olive oil
- 1 tsp salt
- 2 tsp instant dry yeast
- Rind of one lemon
The lemon gives the dough a nice, tangy flavor that comes through on the finished dessert.
The toppings
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- Mascarpone
- Pine nuts
- Olive oil
- Powdered sugar
- Crème fraiche
- Fresh fruit
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Preparation
Make your dough as you would regular pizza dough, and then shape into four dough balls.
Shape each ball into 6”-7” rounds, leaving finger impressions. Keep them thick, like a fat little Focaccia.
Cover with olive oil, and then top with 6-8 dollops of Mascarpone. You don’t have to spread them out. Top that with 2 Tbs. of pine nuts.
Bake in an oven that has fallen from high pizza heat to around 600ºF, with a live fire.
Quarter or halve the pizza, then top with crème fraiche and powdered sugar, then top with fresh fruit.
It’s almost like a bread pudding below the fruit and cream. The fruit isn’t cooked and stays fresh.
