Sweet pizza with strawberries and ricotta: a dessert in all respects but to be served at the end of a meal. Maybe at the end of a “pizzata” with friends based on one of my many round or baked pizza recipes. Is’ since last spring that this recipe waits patiently in the drawer to be shared. Is’ fruit of my and Gianluca's experiments around the dough for pizza in long leavening and we are very proud of it. See how simple it is to prepare but impressive in the video step by step recipe on my YouTube channel.
Sweet pizza, fried or baked
For some years now, many pizza makers have had some types of sweet pizza on their menus. Often it is fried pizza, mostly with Nutella or pistachio cream. But some make a real round pizza on which they draw a dessert. One for all? Pier Daniele Seu of Your Pizza Illuminati, whose sweet pizza was awarded a few years ago by Gambero Rosso.
Is, since we are in spring, the logical consequence was to make a sweet pizza with strawberries, a cream of sheep's ricotta, melted dark chocolate and chopped almonds and pecans. You've already taken a look at all my CAKES WITH STRAWBERRIES? The dough is the usual long maturation or leavening that you should know by now. Since we wanted to create a record identical to that of normal pizza, with a golden cornice and a thin disc, we brushed the center of the pizza with water and then sprinkled it with brown sugar.
Once in the oven, the sugar has caramelized creating a crunchy and sweet disc. Obviously, the pizza topping is completely raw. The disc bakes in the oven and is seasoned after. To prepare the sweet pizza you can indulge yourself and use other types of fruit such as bananas or cherries. Or custard, chocolate, whipped cream or even ice cream. In short, is a palette on which to draw your dessert. And now I wish you good day!
Servings for 4 round pizzas
600 grams of flour type 00
1 gram dry brewer's yeast (or 2,5 grams fresh or 30 grams of mother yeast)
10 grams of salt
400 milliliters of natural mineral water
FOR THE DRESSING:
4 tablespoons brown sugar
fresh strawberries, to taste
300 grams of ricotta cheese (a vaccinia)
Bourbon vanilla powder or extract, to taste
100 grams of powdered sugar
100 grams of dark chocolate
almonds or pecans or hazelnuts, to taste
fresh mint, to taste
For pizza dough with dry brewer's yeast. In a large bowl or in a planetary mixer put the flour, the dry yeast, 380 milliliters of water and start to knead. Dissolve the salt in the remaining 20 milliliters of water. Add the water and salt to the dough. Knead the dough for at least 15 minutes until the mixture is elastic, even and smooth. If you use the kneading machine , once the dough is finished I suggest you work at the end anyway a little' the dough by hand, on a lightly greased surface oil.
For pizza dough with sourdough or fresh brewer's yeast. If you have decided to use fresh brewer's yeast or sourdough to prepare pizza, you must first dissolve them in the water and then add them to the dough and proceed with the processing, adding salt after first working the mass coarsely.
Cover dough with a cloth moistened. Leave for half an hour. Working for even a minute the dough and put it in a plastic bowl. Cover with plastic wrap and let it sit in the refrigerator for 24 hours. Then leave the dough covered with film for an hour at room temperature. Finally, divide it into 5 loaves of 250 grams. I would put loaves in a baking sheet, previously dusted with durum wheat semolina, well spaced from each other. Cover with transparent film for foods. Allow to rise in the oven with a small light burning (at a temperature between 25 and 28 degrees) until the dough will have tripled their volume (about 5-7 hours).
Preheat the oven to the maximum temperature (230 degree static). While the loaves rise, clean strawberries, remove the petiole and cut them in half and then into quarters. For the cream cheese, work the ricotta with icing sugar and vanilla until you get a smooth and homogeneous cream. Melt the dark chocolate in the microwave or in a water bath and chop the almonds, pecans or hazelnuts.
As you can see in the video step by step recipe on my YouTube channel, at this point you have to roll out the dough on a work surface sprinkled with semolina using your fingertips. You need to get a thin disc and a pronounced edge. Brush the disc with water and sprinkle with brown sugar: this will serve both not to inflate the disc during cooking, both to make it sweet and crunchy, slightly caramelized.
Bake and bake for 5-7 minutes or until the pizza is golden, with a swollen and well-developed cornice. At this point you just have to garnish the pizza as you see in the video step by step recipe. Spread the ricotta in small tufts using a pastry bag, decorated with fresh strawberries, sprinkle with melted chocolate and sprinkle the cake with chopped almonds or walnuts. A little fresh mint and icing sugar to complete and immediately enjoy your sweet pizza with strawberries and ricotta. Bon appétit!