Raspberry, mascarpone, and dark chocolate pizza recipe – No Time To Die(t)
Don’t let the Italians see you
You can’t put sweet food on pizza, that’s the law. But here at FT we don’t care about conventions, do we? This recipe gives you the chance to commit a bit of a glorious food crime (especially in Italy), by combining pizza with mascarpone, raspberry and chocolate.
This combines two of the greatest things in life: pizza, and dessert. Who'd have thought it could be so beautiful?
Fire up your Ooni pizza oven and get it right on in there. Dough balls to start, pizza for main, this little beauty for dessert. Life is sweet my friends, life is sweet.
The diet starts next Monday, obvs, and more importantly: don’t let the Italians see you…
- 250/330g (8.8/11.6oz) classic pizza dough
- 1 tsp sugar
- 1 tbsp icing sugar
- 1/2 tsp vanilla extract
- 1 tbsp melted butter
- 50g (1.8oz) lemon curd
- 225g (8oz) mascarpone cheese
- 50g (1.8oz) dark chocolate, shaved
- Handful of fresh raspberries
- Prepare your pizza dough ahead of time.
- Fire up your Ooni pizza oven, aiming for a temperature of 500C (950F). (You can check the temperature easily using the Ooni Infrared Thermometer).
- Dust your Ooni pizza peel with a small amount of flour.
- Stretch the pizza dough ball out and lay it on your peel. Using a pastry brush or your fingers, brush the base with melted butter.
- Sprinkle over the sugar.
- Slide the pizza off the peel and into your oven. Cook for about 30 seconds, then remove from the oven.
- Spread the lemon curd to the edges, and place back in the oven for 30 seconds, or until golden brown. Make sure to rotate the pizza regularly to ensure an even cook. Once cooked, remove from the oven and set aside to cool slightly.
- Beat the mascarpone, icing sugar, and vanilla extract together in a bowl.
- Using a large spoon or spatula, spread the mascarpone mix over the pizza.
- Place as many raspberries as you want on top, then garnish with the dark chocolate shavings to finish.
Makes 1x 12"/16" pizza