mini sweet dessert pizzas
Mini Sweet Dessert Pizzas by Bacofoil
Prep Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
 
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.
Course: Dessert, Snack, Tea Time
Cuisine: American
Keyword: mini sweet dessert pizzas
Servings: 10
Author: Laura Scott
Ingredients
  • 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
Instructions
  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.
  3. Pour the yeast mixture into the bowl containing the flour and mix to form a dough - this is easiest to do with your hands.
  4. Tip out onto a floured board and knead thoroughly for ten minutes until soft, smooth and elastic
  5. 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)
  6. 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
  7. 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
  8. 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.
  9. 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).
  10. Set aside and repeat with the other bases
  11. 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
  12. Serve with a scoop of vanilla ice cream for an extra treat if desired
Recipe Notes

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!