This brioche-crusted dessert pizza is a simply stunning treat! And one that I am proud to say I have mastered, proving to me that yeast isn’t so scary after all. The crust is by far the star of the show. It’s a subtly sweet and oh so soft brioche dough that is the perfect foundation for a dessert pizza. I could eat it completely plain and be one happy mama.

But top it with a generous helping nof Nutella, bananas and a drizzle of caramel sauce and it becomes one of the tastiest things I’ve ever eaten! I never thought a dessert pizza would be better than the real thing but this recipe has proven me wrong.

 

Ingredients

2 Cups (250g/9oz) all purpose flour / plain flour

7 tbsp (100g/3 ½ oz) butter, melted

⅓ cup (5 tablespoons/70g/2 ½ floz) milk at room temperature

2 eggs

2 ½ tablespoons (50g/2 oz) honey

1 tsp salt

1 tsp instant dried yeast

Pizza Topping

Nutella

Banana

Mini Marshmallows

Salted caramel sauce
Instructions

In a large mixing bowl, add in the flour, instant yeast and salt and stir together.

Combine eggs, honey, milk, salt and melted butter and whisk together well.

Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps. Cover your bowl and let the dough rest for two hours at room temperature.

After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do this to strengthen the gluten in the flour. Cover again and place in the refrigerator for a minimum 12 hours, but preferaby overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.

When you are ready to bake your brioche take the dough out of the fridge. I like to let it sit and come to room temperature before I use it as this helps it proof faster.

To shape your dough into a pizza crust roll it out on a well floured surface. Keep rolling until you dough is about 9inches by 9inches. You can even roll larger if you wish. If you find the dough is hard to roll then let it relax for 10 minutes and then try to roll again. This is a soft dough so you will find it is a little sticky.

When your pizza base is ready lift it onto a tray line with parchment paper.

Spread on your soft Nutella. Make sure it is soft so it is easy to spread.

Lay on your sliced bananas and scatter on your mini marshmallows.

Bake at 375ºF/ 190ºC for 20 minutes or until golden brown. Generously drizzle over salted caramel sauce and serve, Enjoy!

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Quick tip: If you don’t like Nutella instead try spreading on peanut butter and sprinkling on some chocolate chips along with the bananas before baking.

Recipe and image courtesy of Bigger Bolder Baking.