Whip up this sweet pizza treat in a heartbeat in your Wood Fired Oven
- Pizza Dough
- Demerara Sugar
- Ripe Juicy Black Berries
- Ripe Juicy Raspberries
- Icing Sugar
Make sure you oven is nice and hot, pizza cooking temperature for guidance see the Cooking Techniques section.
Roll out the dough like you would when making a pizza, take three teaspoons of butter and dot them onto the freshly rolled out base, slide this into the oven and cook until the butter has melted turning once.
Remove from the oven and with a pastry brush or your hands coat the entire base with the melted butter. Sprinkle a couple of tablespoons of Demerara sugar over the dough base, place back into the oven and cook until the sugar caramelises and starts to bubble, you will need to turn the base as its cooking. Make sure not to let the sugar burn otherwise it will turn very bitter.
Once caramelised remove from the oven, with two teaspoons smear lines of nutella from the outside of the base to the centre, leaving gaps in-between each line. Now
get your ripened banana and with a fork or masher, mash the banana into a paste. With your teaspoons smear lines of banana between the nutella until the base is completely covered.
Place back into the oven and cook for a further minute, being sure to turn so the nutella doesn’t burn.
Remove from the oven and place on the raspberries and blackberries, with a fine
sieve, sprinkle icing sugar from a good height until you coat the sweet pizza with a white mist.
Cut the pizza, for the explosion of colour from the berries and serve with a scoop of clotted Cornish ice cream.