With an upcoming 40th we thought it best to test a dessert pizza and whilst the oven was blazing lets make some others as well! An adventure with the girls to Mercato saw the purchasing of some tasty Barossa Fine Foods products and a housemade Propan Pancetta. A christmas gift of some Scamorza (smoked cow milk Mozzarella) from Harvey and David would well suit the chilli ingredients and fresh veggies from the garden would also make an appearance in this round of pizza tomfoolery. Tory took charge of the hazelnut praline, housemade Nutella and other desserty goodies.
All pizzas turned out bloody great. The Glyde Street Garden being a winner. I think in the future a dessert pizza would work better as a Calzone with a scoop of Sara Lee French Vanilla on the side. Again the decision to put a tap and sink next to the oven was inspired, as Charlie Jr needed a few sips of water to put out the chilli fire from the HellBoy 2. But god bless both the girls – they ordered 2 x Hellboys 2.0 and fought the adults for the final piece.
Hellboy 2
- Barossa FF Pepperoni
- Propan Pancetta
- Scamorza (smoked cow milk Mozzarella)
- Chilli Honey
- NY Style Sauce
- Fresh Basil
Method: Shape your dough, ladle a good amount of NY Style Sauce across the base, arrange pepperoni and thinly sliced pancetta and top with torn Scamorza. Finish with a good drizzle of chilli honey across the entire pizza. Bake in oven until done. Remove from and top with fresh torn basil. Slice and serve.
Glyde Street Garden
- 8 leaves Red Russian Kale
- Yellow Capsicum
- Heirloom Tomato
- 10-15 Large Sage Leaves
- Marinated Goat Feta
- EVO
Dessert Pizza
- Housemade Nutella with Lindt 65%
- Hazelnut Praline
- Marshmallows
- Fresh Strawberries
Method: Place bowl of Nutella in doorway of oven to help soften. Par-bake a VPN dough base in a pizza tray until it starts to rise and light brown spots start to appear. Pull out base and liberally coat with Nutella mix, tear up marshmallows into quarters and scatter across the pie. Pop pizza back into the oven until marshmallows melt, remove from the oven and scatter hazelnut praline across and finish with thinly sliced strawberries. Slice and serve.
