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Raspberry, white chocolate and macaroon pizza
Raspberry, white chocolate and macaroon pizza
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Indulge in a sweet twist with a vibrant dessert pizza.
Ingredients:
  • 7g sachet dry yeast
  • 5.00 gm caster sugar
  • 1.20 gm salt
  • 108.90 gm raspberry jam
  • 70g almond macaroons
  • 32.50 gm shredded coconut
  • 125.40 gm white choc bits
  • Vanilla ice-cream or thickened cream, to serve
Instructions:
  • Preheat your oven to 200C and generously grease a large flat baking tray.
  • In a jug, mix 3/4 cup warm water with yeast, sugar, and salt. Whisk until dissolved. Cover with plastic wrap and let sit in a warm place for 5 minutes until bubbles form on the surface.
  • Sift flour into a bowl, then add the yeast mixture and oil. Mix until a soft dough forms. Transfer to a lightly floured surface and knead for 10 minutes until elastic. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 25 to 30 minutes until it doubles in size.
  • Deflate the dough by using your fist and knead on a lightly floured surface until smooth.
  • Shape dough into a 20cm x 32cm rectangle and transfer to the baking tray.
  • Once the pizza base is lightly golden after baking for 10 to 15 minutes, take it out of the oven and generously spread raspberry jam over it.
  • Lower the oven temperature to 180C. Break the macaroons into the bowl using your fingertips. Combine them with coconut and chocolate bits, then sprinkle the mixture over the raspberry jam. Bake for 5 to 7 minutes, until the coconut turns a light golden color. Serve warm with your choice of ice-cream or cream.

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