A Perfect Pantry

Ingredients

Pizza Bases

• 9 grams sachet of dried yeast
• 1/4 cup caster sugar
• 3 cups OO Flour
• 80 grams butter melted

Pizza Toppings

• 250 grams ricotta cheese
• 2 tablespoons caster sugar
• 1/2 cup cocoa powder
• 1 /2 cup hazelnuts toasted
• 1/2 cup sour cherries dried
• 200 grams dark chocolate grated
• 2 tablespoons fresh coconut grated

Directions

1. Preheat a fan forced oven to 200°C.
2. In a small bowl, combine the yeast, sugar, and 1 cup (250ml) luke warm water, allow to stand for 5 minutes.
3. In a larger bowl, add the flour and create a well in the centre. Pour in the yeast mixture and butter and combine until a dough ball is formed and then knead on a clean, floured bench top until dough ball springs back when poked. Place into a clean glass bowl, cover with glad wrap and place into a warm location. Allow to rise, to the double size, about an hour.
4. Place dough ball onto a clean, lightly floured bench top and knead for 2 minutes. Roll out into 2 pizza bases, any shape you like, and place onto a pizza tray or stone. Bake for 20 minutes or until pizza base has become brown in colour and there are no doughy patches.
5. In a small bowl, combine the ricotta and cocoa powder. Stir until it forms a consistent paste and then spread evenly over pizza bases. Top pizzas with hazelnuts, sour cherries, grated chocolate and coconut. 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hot Top Mini-Oven
• Rotating Stone Pizza Oven