BBQ
Stone fruit pizzas
These small pizzettas use a standard pizza dough, but with the kind of fill you’d find in a Danish pastry. A great summer dessert, especially if you have a pizza oven fired up and some spare dough. You can play around with the fruit, nuts, and syrup to your liking. You could also replace the custard with sweetened mascarpone or ricotta.
Cook's notes
The best way to get a pizza in the oven is on a purpose made peel/paddle, dusted with plenty of flour. If you have a pizza oven, you’ll no doubt own one. If you don’t and you’re using a standard oven, you can roll the dough out on a piece of baking parchment, add your toppings and then slide it off that directly onto the hot oven tray.
Ingredients
- half a batch of basic pizza dough (see method for link to our recipe)
- 400g ripe stone fruit - e.g., plums, nectarines, apricots, etc.
- 1 tbsp light brown sugar
- runny honey or crystalized ginger syrup
- 200g thick vanilla custard
- 30g toasted flaked almonds
Method
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Step 1
Make and prove your pizza dough , divide it into 4 balls. Get your oven or pizza oven up to full temperature. If using a standard oven, have it on full and place a flat oven tray in to heat up too.
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Step 2
Destone the fruit and cut it into thin wedges. Place them in a mixing bowl and toss them together with the sugar. The cooking of the pizzas is so swift that you are best to use ripe fruit. If your fruit is unripe, it may be worth cooking it gently first until starting to soften, either in an oven or pan.
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Step 3
To make each pizza, roll the dough out into a rough circle as thinly as you can. Spread a quarter of the custard thinly on top and then scatter some fruit over artistically. Slide into the oven and bake until the dough is golden and crisp (approx. 8-10 mins in an oven, 1-2 in a pizza oven).
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Step 4
Remove and finish with a scattering of almonds and a drizzle of honey. Repeat. As these pizzas are small, you may be able to cook more than one at a time depending on the size of your oven.