Just when you thought pizza's been done every which way already, here's another thing. I see no reason why sweet pizzas can't be made with regular yeast dough, and now we're used to the idea of everyday foods made with quirky ingredients – beetroot in chocolate cake is one – why wouldn't anyone be prepared to give blueberry and ricotta pizza a try? It takes a genius to make snail porridge and bacon and egg ice cream appealing, but to Heston Blumenthal these pizzas would seem positively mundane, and when you think about it, in principle they're no different from any other kind of sweet pastry or cheesecake really. So give them a go – they're unbelievably quick and easy to make – and then decide. (The five flavours here have all been tried, tested and approved, but there must be more.
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8 rounded tbsp of self-raising flour (8 oz/200 g)
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2 tsp baking powder
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1 tbsp sugar
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2 oz (50 g) butter or margarine
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2 eggs
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4 tbsp milk
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Step 1:
Sift the flour, baking powder and sugar into a large mixing bowl, stir well then add the melted butter, milk and beaten egg.
Step 2:
Mix everything together with your hand and pinch the dough together into a soft ball.
Step 3:
Turn the dough out onto a floured surface and knead very gently for a minute or just long enough to make it smooth and ready to roll.
Step 4:
Divide the dough in two, roll out each piece into a rough circle and either press into two well-greased 9 in (23 cm) cake tins or put the bases on oiled baking trays. Fold the rough edges inwards and press into shape to make them neater.
Step 5:
Add the topping and bake in the oven on Gas Mark 4–5 (180–190°C) for 20–25 minutes.
Step 6:
Spread the pizza base with lemon curd or apricot jam.
Step 7:
Drain the tin of apricots, chop or slice the fruit and cover the surface of the pizza, filling in the gaps with the marshmallows.
Step 8:
Bake the pizza on Gas Mark 4 (180°C) for about 20 minutes until the marshmallows are puffing up and turning slightly brown.
Step 9:
Spread the pizza base with apricot jam.
Step 10:
Drain the tin of mandarin segments and cover the surface of the pizza with the fruit.
Step 11:
Sprinkle or grate the ginger evenly over the fruit according to taste and roughly grate the chocolate on top.
Step 12:
Bake for about 20 minutes, Gas Mark 4 (180°C).
Step 13:
Spread the pizza base with redcurrant jelly.
Step 14:
Drain the tin of apples and mash the fruit up a bit with a fork. Wash the sultanas in plenty of warm water and dry with an old clean tea towel or kitchen roll.
Step 15:
Cover the surface of the pizza with the mashed up apple and sultanas and sprinkle with the mixed spice.
Step 16:
Top with grated mozzarella and bake the pizza at Gas Mark 5 (190°C) for about 20 minutes, or until the cheese is brown and bubbling.
Step 17:
Spread the pizza base with jelly or jam.
Step 18:
Wash the blueberries and dry thoroughly then cover the pizza with the fruit.
Step 19:
Sprinkle the fruit with the sugar and cinnamon then dot all over with small spoonfuls of the ricotta or Quark.
Step 20:
Bake in the oven, Gas Mark 5 (190°C), for 20–25 minutes.
Step 21:
Beat the lemon or pineapple curd together with the sherry and spread over the pizza base.
Step 22:
Drain the tin of pineapple and cut the fruit into small pieces.
Step 23:
Cover the pizza with the fruit, sprinkle the sugar on top then finish with the coconut.
Step 24:
Bake in the oven, Gas Mark 4 (180°C), for 20–25 minutes.
Like The Article? Buy The Book!This article originally came from the book 'Fish Pies and French Fries, Vegetables, Meat & Something Sweet' at
How To Books.
