“Simple, rustic and delicious, this is a kind of sweet pizza whose base is smeared with a fifty-fifty ratio of crème pâtissière and fresh ricotta, then topped with whatever fresh fruit is in season — raspberries and blackberries as you see here, or sliced fresh peaches in the photo overleaf, or pears in winter… it’s all about what’s available.”
–Recipe from All Things Sweet (Murdoch Books, $55)
Brioche Sweet Pizza
Published on October 1, 2017
Ingredients
- 1 quantity Brioche or Sugar brioche dough (see pages 282 and 285), rested overnight
- 500 g (1 lb 2 oz) Crème pâtissière (see page 212)
- 500 g (1 lb 2 oz) ricotta cheese
- 250 g (9 oz) fresh raspberries
- 125 g (41/2 oz) fresh blackberries
- juice of 1/2 lemon
- 50 g (13/4 oz) caster (superfine) sugar
Method
- Put the rested dough on a clean work surface dusted with flour. Roll out to a circle 20 cm (8 inches) in diameter and about 1.5 cm (5/8 inch) thick. Don’t worry too much about the shape, but the thickness should be even.
- Leave on a tray in a damp, warm place for 1 hour.
- Preheat the oven to 150°C (300°F). Place a pizza stone or a baking tray in the oven to heat.
- Put the crème pâtissière and ricotta in a bowl and mix to combine.
- Spread the ricotta mixture over the dough, leaving a 1 cm (1/2 inch) border around the edge. Arrange the berries over the top.
- Transfer to the hot pizza stone and bake for 30 minutes; if using a baking tray, bake for 40 minutes.
- Remove from the oven, drizzle with the lemon juice and sprinkle with the sugar.
- Enjoy warm, straightaway.
