Sweet pizza recipes are big news for 2021, so this raspberry and chocolate pizza recipe is right up our street. Dessert pizzas are a scrumptious way to round off any meal and we can't think of a better way to make the most of your best pizza oven.
This super-easy recipe bakes the pizza base with a little melted butter, a sprinkling of sugar and some lemon curd, then the topping is assembled once it's come out of the oven.
It's topped with a generous amount of creamy mascarpone, an essential ingredient to add a luxe touch to a sweet pizza recipe. Fresh raspberries cut through rich dark chocolate and the tart lemon curd for the perfect balance of flavours.
The recipe makes four 12 inch pizzas (or eight 6 inch ones if you want to show a little restraint) and can be prepared and cooked in minutes. We think it's a real winner that will kickstart a new trend in your house.
Read on to find out how to make it and don't miss our other best pizza oven recipes for more pizza inspiration.
- With thanks to the team at Ooni for sharing this delicious recipe with us
RASPBERRY, MASCARPONE AND DARK CHOCOLATE PIZZA
Ingredients for the classic pizza dough:
- 380ml cold water
- 4 tsp salt
- 20g fresh yeast (or 9g active dried yeast or 7g instant dried yeast)
- 600g '00' flour, plus extra for dusting
Ingredients for raspberry, mascarpone and dark chocolate topping:
- 4 tbsp melted butter
- 4 tsp sugar
- 200g lemon curd
- 900g of mascarpone cheese
- 1 tbsp icing sugar
- 2 tsp vanilla extract
- Handful fresh raspberries
- 200g dark chocolate, shaved
1. Prepare your pizza dough ahead of time. Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the remaining water to the boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.
2. Put the flour in a large bowl and pour in the yeast mixture. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.
3. Divide the dough into 4 equal pieces. Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30-60 minutes, or until doubled in size.
4. Place each ball of dough on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it around the edge, allowing gravity to pull it downwards into a 12-inch circle. Take care when doing this as you don’t want it to tear. Repeat this process with the remaining dough.
5. Fire up your pizza oven. Aim for 952˚F (500˚C). You can check the temperature inside using an infrared thermometer.
6. Using a small amount of flour, dust your pizza peel. Stretch the pizza dough ball out and lay it on your peel. With a pastry brush or with your fingers, brush the base with melted butter. Sprinkle over the sugar.
7. Slide the pizza off the peel and into your oven. Cook for about 30 seconds, then remove from the oven. Spread the lemon curd to the edges, and place back in the oven to cook for a further 30 seconds, or until golden brown. Make sure to rotate the pizza regularly to ensure an even cook. Once cooked, remove from the oven and set aside to cool slightly.
8. In a bowl, beat together the mascarpone, icing sugar and vanilla extract. Using a large spoon or spatula, spread the mascarpone mix over the pizza. Place as many raspberries as you wish on top, then garnish with the dark chocolate shavings to finish. Repeat to create three more pizzas.
Our best pizza ovens
Want to get in on the garden pizza party action this year? Check out our top pizza ovens below for info on where to buy them at today's best prices.
Lifestyle journalist Sarah Wilson has been writing about gardens since 2015. She's written for Gardeningetc.com, Livingetc, Homes & Gardens, Easy Gardens and Modern Gardens magazines. Her first job on glossy magazines was at Elle, during which time a visit to the legendary La Colombe d'Or in St-Paul-de-Vence led to an interest in all things gardening. Later as lifestyle editor at Country Homes & Interiors magazine the real pull was the run of captivating country gardens that were featured. Having studied introductory garden and landscape design as well as a course in floristry she is currently putting the skills learned to good use in her own space where the dream is establishing a cutting garden.
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