A barbecue twist on dessert, this pizza is features the creaminess of mascarpone, freshness of lemon and cherries, and richness of dark chocolate.
- ½ tsp active dried yeast
- 1 tbsp caster (superfine) sugar
- 1 tbsp softened butter
- 80 ml (2½ fl oz/⅓ cup) warm milk
- 125 ml (4 fl oz/½ cup) warm water
- 300 g (10½ oz/2 cups) strong flour
- ½ tsp sea salt flakes
- 50 g (1¾ oz) mascarpone cheese
- 2 tsp soft brown sugar
- ½ lemon, zested
- 2 cups cherries, pitted
- shaved dark chocolate, for topping
- mint leaves, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1 hour
1. In a large jug, combine the yeast, caster sugar, butter, milk and water and stir well. Set aside for a few minutes.
2. Place the flour and salt in a large mixing bowl and make a well in the centre. Pour the yeast mixture into the well and, using a spatula, draw the flour over the liquid to incorporate, until a dough forms. Tip onto a lightly floured work surface and knead the dough for 8 minutes until smooth.
3. Return the dough to the bowl and cover with a clean damp dishtowel. Leave to rise in a warm place for 1 hour or until the dough has doubled in size.
4. Preheat a hooded barbecue grill to medium-high and lightly grease with oil.
5. Knead the dough again lightly to knock out the air. Roll out into a circle, about 25 cm (10 in) in diameter, and place on a lightly oiled pizza tray.
6. In a small bowl, combine the mascarpone, brown sugar and lemon zest, then spread the mixture over the dough base. Arrange the cherries evenly over the top, lightly pressing into the dough.
7. Place the tray onto the grill, cover and cook for 15–20 minutes until the base is well cooked.
8. Remove from the heat and scatter with chocolate and mint leaves. Slice and serve.
Recipe from Feed The Man Meat (Smith Street Books).