Easy Fruit Pizzas

By: Gozney
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Ingredients

Peaches and Amaretti 250g dough ball 100ml vanilla custard or crème anglaise 1 Peach in syrup, halved (or a fresh peach if in season) Handful of crunchy amaretti biscuits A bunch of thyme 10ml Amaretti velvet (optional) Bananas and Nutella 250g dough ball 100ml custard 1 banana Nutella (warmed) 1-2 crunchy chocolate chip cookies Salted caramelCherry Bakewell 250g dough ball 100ml Vanilla custard or crème anglaise Cherry curdToasted flaked almonds Icing sugar (mixed with a small amount of water) A small block of marzipanAmarena cherries (optional)

Instructions

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If you’re feeling fruity check out these incredibly tasty but simple to make dessert pizzas by Luke Marazzi aka @the.pizza.pilot. With three different fruit pizza recipes to choose from, the real question is – which one will you be making first in your Gozney outdoor oven?

Peaches and Amaretti

  • Sprinkle the peach halves with some brown sugar and wrap in kitchen foil as a single ball. Place in the mouth of your Roccbox and turn on. After 20 minutes carefully remove the foil pouch and continue to heat the Roccbox to 450°C/840°F. Open the foil pouch and slice the peaches into segments.
  • Stir about 10ml / 0.3 oz of Amaretti Velvet into the custard.
  • Stretch out a dough ball (try out our simple dough recipe here) and spoon custard onto base as you would tomato sauce on a savoury pizza.
  • Top with peach slices.
  • Bake in Roccbox at around 450°C/840°F.
  • After removing, scatter with chunks of crushed amaretti biscuits and picked thyme leaves.
  • Drizzle with salted caramel, honey or some of the peach syrup.

    •  

    Cherry Bakewell

  • Stretch out a dough ball.
  • Spoon custard onto base as you would tomato sauce on a savoury pizza.
  • Bake in your Roccbox or Gozney Dome at 450°C/840°F.
  • After removing, spoon warm cherry curd onto the base. Grate over some chilled marzipan. Finish with a drizzle of icing sugar, a handful of toasted almonds and some amarena/glacé cherries if you like.

    •  

    Bananas and Nutella

  • Stretch out a dough ball.
  • Spoon custard onto the base as you would tomato sauce on a savoury pizza.
  • Top with banana slices.
  • Bake in Roccbox at 450°C/840°F.
  • After removing, drizzle with hot Nutella, scatter with crushed chocolate chip cookies and finish with a final drizzle of salted caramel.

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