One of the recipes I most often get asked to teach is how to make your own pizza dough. I love showing people how easy it is to make and have taught both children and adults alike how to knead, roll, shape and top their own pizzas including my own children and their friends.
If you asked me if I have ever made mini sweet dessert pizzas before I would have said “NO WAY”. But, that is before I actually tried them. I made the assumption that this was just another faddy American influenced creation and that I would not be jumping on that bandwagon.
This week however, proved to be a revelation in terms of mini sweet dessert pizzas because the people at Bacofoil challenged me to recreate their very own recipe for these sweet pizza delights. The recipe (featured here) consists of a regular pizza dough, one which I have made countless times, topped with a selection of sweet accompaniments. The interesting thing about this recipe is that the pizza base gets grilled (a few minutes each side) as opposed to baked and this actually works very well. The toppings are added after the bases have been grilled – so easy!
Bacofoil sent me their Non-Stick foil to try out for this recipe as well as for anything else I chose to road test it on. This no-stick foil is something I had already tried out for myself as I do so much roasting for my supper clubs. It works much in the same way as baking parchment but is more sturdy and can be used more than once if you are batch cooking roasted veggies, potatoes, onions etc. I hate washing up after a big cooking job so I just use this and it saves me so much time and water.
The best bit by far is the grilling of the mini marshamallow topping. They get tinged, much like when you toast marshmallows over an open fire – tasting melty and caramelised at the same time. I adapted some of the toppings to suit our family tastes and below are some of the ideas we came up with. As they were such a success, I’m now including them in both of my daughter’s upcoming birthday parties. I will make the bases ahead of time and let all the girls choose their toppings, pop them all under the grill and wait for the “MMMMMMMMMMMMMMMMMMMMMMMMMmmmmmmm!”
Top mini sweet dessert pizza toppings:
Nutella, banana, mini mallows
Nutella, strawberry/raspberry, mini mallows
Sweetened cream cheese, pineapple, salted caramel sauce, grated chocolate
Whipped custard cream, roasted peaches, caramel sauce, toasted almonds
Banoffee caramel sauce, bananas, whipped cream, cocoa powder
Chocolate spread, poached pears, chopped hazelnuts
Peanut butter, bananas, melted strawberry jam
If you like the sound of a sweet dessert pizza, then here are some more ideas for you:
Brie, chocolate & raspberry dessert pizza – Supergolden Bakes
Fruit pizza – Elizabeth’s Kitchen Diary
Plum & walnut pizza – Tin & Thyme
Strawberry nutella pizza – Kerry Cooks
Pear, walnut stilton pizza – Greedy Gourmet
*Sponsored post* in association with Bacofoil
Mini Sweet Dessert Pizzas by Bacofoil
- For the dough:
- ½ tsp dried fast-action yeast
- 300 g strong white bread flour
- 1 tbs olive oil
- 1 tsp salt
- 170 ml tepid water
- For the toppings:
- Chocolate spread/Nutella strawberries/bananas and mini marshmallows
- Lemon curd fresh raspberries and chopped pistachio nuts
- Mascarpone fresh pineapple and caramel sauce
- Jam nectarines and honey
- 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
- 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
- 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)
- 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
- 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
- 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
- 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
- Serve with a scoop of vanilla ice cream for an extra treat if desired
Feel free to swap the toppings to suit your tastes.
You could swap mascarpone to cream cheese, caramel sauce to honey and pineapple to mango.
The grilled marshmallows are a must!