Last night I had some friends over for pizza. Before they came over, I decided I wanted to make a dessert pizza but had limited product to work with. I did have some nice mangos (in season now) and some bananas for my baby so I started cutting them up. I then sauteed them briefly over high heat to reduce some of the mango juice and added a little vanilla a dash of sugar, some salt and a little bit of saffron. Next I made a Sabayon with a nice Sauterne we had set aside for dessert and some saffron.
WHen I made the pizza, I put the fruit on and let the pizza bake. I knew if I added the Sabayon too early it would just burn and I still put it on too early this time because, as you can see the final product doesn't have good leapording. I'll fix that next time. SO I pulled the pizza out, put a nice thick layer of the sabayon on top and then back in the over for around 30 seconds and it was perfectly browned up. I drizzeled some 50 year old balsamic on top, poured a glass of sauterne and everyone went nuts over it! It was really good despite the slightly underbaked dough.
I'm going to have fun perfecting this one and encourage others to try it as the pizza is a perfect vehicle for this kind of treat. The next one, I'm actaully going to go to the store for and get some red berries and other combos.
I searched this site for Zabaglione and Sabayon and didn't find anything so maybe this is a first at pizzamaking.com !?!
