Got together with some friends today for NFL Sunday. Decided to make it a travelling pizza day so I brought my BlackStone on the road. I wanted it to be complete, so for the first time since I started making pizza, I decided I would do some dessert pizzas. My passion is Pizza Napoletana so I wanted to pay tribute to the Margherita as a dessert pizza. I got really excited about the idea I came up with and in the end am happy with what I produced, although I will continue to perfect it from some of the lessons I learned today.
My goal was to produce a delicious dessert pizza that looked very much like a Margherita, so I came up with the following;
Tomato replacement - Raspberry compote - raspberries, sugar, corn starch and Grand Marnier simmered together for about 10 min
Fior di latte replacement - Cream cheese icing - Philadelphia Cream Cheese, icing sugar, butter, vanilla
Basil replacement - Mint leaves
Parmigiano replacement - None. I considered rock salt to add a bit of balance to the sweetness, then I thought rock sugar, but didn't do anything
Bench flour - I even went as far as to attempt to use icing sugar to 'flour the peel' and use on the bench, but that was over thinking; the dough eats up the sugar and makes it difficult (at least with my 60% hydration)
Dough - 60% hydration Caputo with Camoldoli sour dough starter and salt
* My dough was unchanged from what I would do for regular pizza. I don't ever really want to make a dough with sugar in it plus I think a sourdough with a bit of tang is perfect for the flavour combination.
I loved the flavour of this pie! The cream cheese was key in giving it balance from the sweet/"tartness" of the compote and looks-wise it was pretty solid. If I had to criticize, the cornicione burnt on the top as a result of the compote being spread too far out; next time I will take better care to not spread it there. The only other thing would be the lack of desirable leoparding likely due to a dough that was an hour or so overblown.
Anyways, I will be doing this again!