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Chocolate, Dairy Free, Desserts, Fruit, Gluten Free, Naturally Sweetened, Snacks, Thermomix, Wholefood
Chocolate-Cherry-Berry Dessert Pizzas
Last Saturday my niece came to visit from down south, so we got the kids’ friends over for a pizza party to celebrate. There were at least 20 teenagers, plus a few other younger kids, and we all had a lot of fun!
To make the food side of things simpler, I got them to all bring pizza toppings to share. They chopped up the toppings while I made enough spelt pizza dough for about 20 pizzas (easy peasy in the Thermomix!), and then they all made their own pizzas. (In between soccer games, board games, remote control aeroplane flying, chatting, laughing, singing, and everything else!) So much more fun than buying pizzas, not to mention cheaper, healthier and yummier. Oh, and in case you’re wondering, we used two ovens – mine and mum’s – she just lives two doors down.
I also made mango sorbets with magic chocolate topping (see ‘Day 7’) for afternoon tea, which they loved, and no one complained about the lack of soft drink or junk food, so they must be getting used to my strange ways!
After dinner, I had a bit of a brainwave and whipped up these dessert pizzas with the leftover pizza dough. I topped them with my homemade Chocolate Hazelnut Spread, some cherries and blueberries, Zabaglione (a kind of egg yolk custard, no milk, a bit like sabayon), and flaked almonds. Delish!!
I used spelt bases for the kids, but if you’re gluten-free, don’t despair. Use my recipe for Gluten Free Pizza Bases, adding 1 Tbsp of rapadura or coconut sugar to the batter. Blend it well so that the seeds are blended in. You could also use an almond meal pizza base recipe if you want a grain-free, yeast-free option. Try this one, leaving out the rosemary and garlic; swap the olive oil for macadamia oil, and add 2 tsp coconut sugar per base. See suggestions in the recipe for a nut-free version.
These pizzas are best served hot, so if you don’t want to invite 20 hungry teenagers over for a party and your family won’t eat three in one go, try this:
– Make the dough and divide it into three portions; place the remaining dough in bags and refrigerate or freeze the dough for another day. (Dough can stay in the fridge for up to a week.)
– The chocolate spread will last in the fridge for a couple of weeks with no problem, as will the cherries if left in the juice in the jar. The blueberries can be frozen.
– Make Zabaglione with 2 egg yolks, 1 tsp maple syrup and 1/2 tsp vanilla, for 10 mins cooking time total.
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Chocolate-Cherry-Berry Dessert Pizza
Ingredients
Units
Bases
500g unbleached, plain spelt flour
2 tsp instant yeast
1 1/2 tsp fine sea salt
1 Tbsp Rapadura or coconut sugar
50g macadamia oil (or olive oil for nut free), plus extra for shaping the dough
260g water
(or use one of the GF recipes in the notes above)
Toppings
1 batch of Chocolate Hazelnut Spread (see link above for recipe – or use your own version of ‘Nutella’ or ganache)
1 800g jar of Morello cherries, drained, or frozen cherries, thawed
1 125g punnet fresh blueberries, rinsed
zabaglione (see below)
80g flaked almonds (or flaked coconut for nut free)
Zabaglione
3 egg yolks
2 tsp pure maple syrup
1/2 tsp vanilla powder or almond extract
Instructions
1. Line 3 large pizza trays with baking paper, and set aside.
2. Place all base ingredients into a Thermomix bowl and mix 6 sec/speed 6.
3. Knead on interval setting for 1 1/2 mins, then wrap dough loosely in Thermomat (or silicon bread mat, or place in an oiled bowl and cover) and let it rest for 20 mins while you prepare the toppings.
4. Preheat oven to 200C, with pizza stones on racks if you have them.
5. After the dough has risen, divide it into three portions and press out into circles using a little more oil, and place on trays.
6. Divide chocolate hazelnut spread between the three pizzas and spread evenly over the bases.
7. Scatter the cherries and blueberries over the pizzas, and set them aside to rise while you make the Zabaglione.
8. Zabaglione – Place egg yolks and maple syrup into a Thermomix bowl, insert butterfly and mix 6 mins/50C/speed 4. Add vanilla or almond extract and mix another 6 mins/50C/speed 4.
9. Drizzle pizzas with Zabaglione and sprinkle over the flaked almonds.
10. Bake for approx 18-20 mins in a hot oven on pizza stones (if you have them), until the Zabaglione is lightly browned and the bases are cooked through.
Notes
Best served hot, while the base is crisp.
Leftovers can be stored in the fridge in an airtight container, but they will get a bit soggy and the Zabaglione will melt into the chocolate – although my kids don’t complain! They still taste good.
