About this recipe
Are you such a pizza lover that you would eat it at any time of the day? I understand. Although a savory pizza with lots of cheese is a lifesaver after a fun evening/night, you can now also try a sweet version. From now on, you can refer to this recipe when you eat pizza for breakfast or dessert, and be as creative with it as you like. This is my approach based on cream and brown sugar, but you can find many other options on the internet, such as custard, speculoos spread, and so on.
by @baking - Feel free to contact me via Instagram or Facebook.
Ingredients
- 4 balls of pizza dough (see, for example, the 24-hour dough recipe)
- 100 ml heavy cream
- brown sugar
- hazelnut spread
- (red) fruits such as raspberries, strawberries, bananas, blueberries, etc.
- optional: powdered sugar
- optional: coarse sea salt
Preparation
- Light the fire in your Vonken stove; we are aiming for a stone temperature of around 300°C. Place your jar of hazelnut spread in a warm spot, such as behind the chimney of your Vonken stove.
- While your oven is heating up, you can prepare your ingredients and cut up any fruit.
- Take your pizza dough ball, stretch and shape it into a nice circle using semolina, as described in the recipe 'from dough ball to pizza'.
- Add a small dash of cream and spread it carefully over the dough with the rounded side of a spoon or brush.
- Sprinkle two tablespoons of brown sugar over your pizza base. Now we are ready to bake the pizza. We will add the rest of the toppings afterwards so that they don't burn.
- Check the temperature of the stone with an infrared thermometer. For this recipe, we aim for between 350 and max 400°C (any higher and the sugar will burn faster than the pizza bakes). Place a piece of wood on the fire so that you have some flames to bake the pizza—this will also give the crust a nice color on top. However, a fierce fire is not necessary.
- Slide the pizza into the oven. Stay with it, but be sure to leave the pizza for at least 20 seconds. Then take your pizza peel or rotating peel and turn the pizza a quarter turn to 180° (depending on the temperature and therefore how quickly your pizza is baking).
- Repeat this for a total of about 90 seconds to 2 minutes, and make sure the sugar doesn't burn. Remove the pizza from the oven and slide it onto a board.
- Now we can finish. Take a tablespoon of hazelnut spread and drizzle it over the pizza—use a teaspoon if necessary to apply the chocolate spread more easily.
- Place the pieces of fruit on the pizza, and if you're feeling extra fancy, finish with powdered sugar or a pinch of coarse salt.