UK BBQ Mag Spring 2017 - Page 71

sweet pizza

sweet pizza recipe

INGREDIENTS

sweet pizza dough: (makes 5 pizzas)
500g type ’00’ flour
320ml warm water
75g white sugar
9g dry yeast
20g butter
apple tart pizza: (per pizza)
3 braeburn apples, cored and peeled
2 tsp caster sugar
1/2 tsp ground cinnamon
25g butter
2 tbsp apricot jam
1/2 tbsp water
icing sugar to serve
summer fruit pizza:
strawberries, hulled and cut in half
blackberries
raspberries
blueberries
2 tbsp sugar
50g white chocolate
icing sugar to serve
nutella and marshmallow calzone:
8 medium marshmallows
nutella

METHOD

sweet pizza dough:
(make sure you have plenty of flour to hand to stop the dough from sticking)
In a bowl, mix the water, yeast and butter. To get the water to the right temperature, measure 220 ml of cold water and then another 100 ml of boiled water. That should bring the temperature to around 36°C. Be careful not to go too warm as that can kill the yeast.
In your mixing bowl, shift in the flour and sugar.
Place your mixing bowl in your mixer. I use our Artisan Kitchenaid. Turn the machine to level 3 and gradually add water. Once they’re mixed, time 4 minutes on the same setting. If you’re hand kneading, knead for about 10 minutes until the dough is stretchy and velvety.
Cover and set aside for 20 minutes.
Hand knead for around 1 minute.
Cut your dough into 5 even sections. Shape into a ball and flatten slightly. Cover with cling film and a kitchen towel and leave to proof for 2 hours.
(If you want cold prove – highly recommended – use a little less yeast and prove in a fridge for 24-48 hours. Cold proving will add a great, deep flavour to the dough as it gives the yeast time to work with the sugars in the flour.
Once proved it’s time to stretch your dough into pizza bases.

apple tart pizza:
Throw your apple slices into a bowl and toss with the cinnamon and caster sugar.
Toss your butter into a large frying pan over medium/high heat. When it's melted add a single layer of apple slices and fry for 3 minutes on either side or until they begin to soften. Remove from the heat and repeat with the rest of the slices.
In a small pan over a gently heat mix the apricot jam and water.
With your pizza base ready and on your peel, fan the apple slices and brush them with the apricot glaze.
Cook in the uuni, turning ever 20 seconds or so until the base is cooked.
Sprinkle with icing sugar and serve immediately.

summer fruits pizza:
Toss your fruit with 2 tbsp of sugar in a large bowl. Cover with cling film and leave to macerate for around an hour.
Melt the white chocolate in a small pan over a very gentle heat. White chocolate burns very easily so be careful.
Spread the fruit evenly over the pizza base. Glaze with a little of the fruit juice from the bowl.
Cook in the uuni, turning ever 20 seconds or so until the base is cooked.
Drizzle with white chocolate and sprinkle with icing sugar and serve immediately.

nutella and marshmallow calzone:
Spread nutella thickly over half the pizza base. Top with the marshmallows and then fold the other half over.
Pinch the edges together folding them back over.
Cook in the uuni, turning it 180° every 20 seconds or so.

Jamie Gibson
Visit Jamie's Site
www.butterwouldntmelt.com

Twitter: @JamieGibson6