Preparation time
1-2 hours
Cooking time
less than 10 mins
Serves
Makes 6 x 20cm/8in pizzas
A sweet pizza? You have to try them. They’re a little slice of heaven.
For the sweet pizza dough
- 20g/¾ozg fresh yeast
- 330ml/11fl oz full-fat milk, warmed
- 650g/1lb 7oz strong white bread flour, plus extra for dusting
- 60g/2¼oz caster sugar
- 2 free-range eggs, beaten
- pinch salt
- 80g/2¾oz unsalted butter, diced
For the topping
- 1 egg yolk, beaten
- 6 tbsp crème fraîche
- 2 handfuls mini marshmallows
- micro herbs, such as red amaranth, basil or coriander, to garnish
- 4 apples (2 red, 2 green), cored and cut into wedges
- 150g/5½oz blackberries
- 150g/5½oz blueberries
- 2 tbsp stem ginger in syrup, drained and cut into small pieces
- 100g/3½oz dark chocolate, broken into pieces
- 100g/3½oz nougat, broken into pieces
- 200g/7oz mascarpone
Method
-
For the sweet pizza dough, mix the yeast with the warm milk in a large mixing bowl. Mix in the flour, sugar, eggs and salt. Mix well to form a soft dough. Transfer to a lightly floured work surface and knead for 5 minutes, until smooth and elastic. Add the butter to the dough and knead for a few more minutes, until the butter is incorporated.
-
Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1 hour, or until doubled in size. When the dough has risen, knock it back, then knead again until smooth. Divide into 12 balls. Roll out each ball on a lightly floured work surface into a 20cm/8in circle and place each dough circle on a baking tray.
-
For the topping, brush the top of each pizza with the egg yolk. Cover each pizza base with the crème fraîche and then sprinkle on the toppings of your choice.
-
Bake each pizza in the oven at 220C/200C Fan/Gas 8 for 10–12 minutes. Garnish with the herbs and serve.
