Mini Sweet Dessert Pizzas

BACOFOIL’S TWIST ON AN ITALIAN FAVOURITE

Add a little sweetness to your next pizza night by creating your own mini dessert pizzas! A fun recipe for the whole family, the individual dough bases mean you’ll never have to fight over your favourite toppings again.

Choose one of the ideas below or create your own flavour combination.

 

INGREDIENTS:

For the dough:

  • ½ tsp dried fast-action yeast
  • 300g strong white bread flour
  • 1tbs olive oil
  • 1tsp salt
  • 170ml tepid water

 

For the toppings:

  • Chocolate spread, strawberries and mini marshmallows
  • Lemon curd, fresh raspberries and chopped pistachio nuts
  • Mascarpone, fresh pineapple and caramel sauce
  • Jam, nectarines and honey

METHOD:

  1. Add the yeast, strong white bread flour, olive oil, salt and tepid water for the dough into your bread machine in the order shown, and choose the dough setting
  2. Alternatively mix the flour and salt in a large bowl, while mixing the yeast, sugar and oil in a separate bowl or jug, and gradually whisk in the water to the latter. Pour the yeast mixture into the bowl containing the flour and mix to form a dough – this is easiest to do with your hands. Tip out onto a floured board and knead thoroughly for ten minutes until soft, smooth and elastic
  3. When the dough is made, pop it into a large Bacofoil All Purpose Zipper Bag, or wrap loosely in Bacofoil Cling Film and leave in a warm place to prove and rise for 30-45 minutes (or keep in the fridge until later if required)
  4. Preheat the grill to medium hot. Divide the dough into 8-10 even sized pieces, roll into balls and keep covered with the film or bag
  5. Dust a large board and rolling pin with flour and roll out each piece of dough into a disc about 10-12cm across, keeping all the dough pieces covered while you work on the others
  6. Line the grill tray with a large piece of Bacofoil Non-Stick foil – remember to always use the dull side – and place two to three pieces of dough onto the foil. Grill until only just starting to brown very slightly, then carefully turn over with a clean cloth and lightly cook the other side (take care as steam may escape). Set aside and repeat with the other bases
  7. Arrange the toppings onto the pizzas and return to the grill for a minute or two until toasted round the edges and the toppings are warmed/melted/golden/bubbling
  8. Serve with a scoop of vanilla ice cream for an extra treat if desired

Enjoy!

Cook Time

45 mins

Serves

8 - 10