Oh boy do I have a treat for you today. It is Friday and the end of a VERY long week so I think a little over-the-top indulgence is much needed. I hope you will forgive me the long run of sweet posts recently – looks like I gravitate towards baking in times of stress! I have wanted to experiment with dessert pizza for a long time and my recent skillet pizzas presented me with the perfect opportunity. Now before you think ‘I draw the line at sweet pizza‘ you have to keep an open mind. Because dessert pizza is pretty awesome stuff. I mean we are talking sweet raspberry jam, topped with mild brie, with chocolate and fresh raspberries. It sounds like it shouldn’t work but it totally does!
The question then becomes ‘do I eat this as dessert or as a snack?’. I would say don’t follow savoury with sweet pizza – that’s definitely overkill. But it works great as an afternoon snack bridging the gap between salty and sweet. It would also be fantastic served at a children’s party, especially if you ask the kids to get inventive with the toppings. I think Nutella or peanut butter would work a treat but if you are looking for further inspiration there are some great recipes on the Beko website. For more detailed explanation and step photos go to my skillet pizza post. If you don’t have a skillet, form the pizza on a piece of baking paper then transfer onto a hot pizza stone to cook.
Brie, Chocolate and Raspberry Dessert Pizza
- For the pizza dough
- 500 g | 1lb 2oz strong white bread flour plus more to dust
- 360 ml | 12fl oz tepid water you might need less - see below
- 3 tbsp olive oil
- 3 tbsp sugar
- 2 tsp dried yeast
- 1/2 tsp salt
- cornmeal or semolina to dust the skillet with
- Toppings for a single mini pizza
- 5-6 thin slices mild brie
- 3 tbsp seedless raspberry jam
- handful chocolate chips
- handful fresh rasberries
- 1 tsp sweet desiccated coconut or icing sugar to sprinkle
- Make the dough: put the flour and salt in a large bowl and mix together. Put the water, yeast, sugar and oil in a measuring jug and stir together. Gradually add the wet ingredients to the flour and mix together with a wooden spoon. Tip the dough onto a floured surface and knead for 10 minutes until the dough is smooth and elastic. Form into a ball. Place the dough in a large oiled bowl and coat the dough with the oil. Cover with a plastic bag and leave to rise for 1- 1 1/2 hours or until doubled.
- When you are ready to make the pizzas, have your toppings ready by the side of the stove. Cut your dough into 6 small sections and roll one out to around 20cm/8inch (about the size of your skillet). Keep any dough you are not using covered.
- Preheat the oven to hottest setting and put the shelf in the middle.
- Turn the stove on medium and heat the skillet. Sprinkle with a little semolina and then place the dough on the hot skillet stretching it with your fingers so that it fills the surface of the pan (be careful the skillet will be hot).
- Once the dough starts to bubble in the middle and crisp up at the edges, spread with the jam. Add the brie slices over the top and put in the oven until cheese starts to melt - about 4 minutes. Scatter with the chocolate chips and raspberries and return to the oven for another 4-5 minutes until the edges are golden and chocolate has melted. Sprinkle with a little desiccated coconut or icing sugar and serve immediately.