A Perfect Pantry

Dessert Pizza

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      1 hr 15 min
      20 min
      1 hr 35 min
      2 piece


    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


    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.


    • Hot Top Mini-OvenHot Top Mini-Oven
    • Rotating Stone Pizza OvenRotating Stone Pizza Oven
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