Sweet pizza with caramelised pears, chocolate and mascapone, drizzled with quince jelly

Pizza dough has to rest or "prove" for a total of around an hour and a half. A risen batch of dough would be ready for the students, but the class would prepare dough for the next class so as to understand the entire process.


Equipment

  • Metric measuring spoons and cups
  • Bowls – 1 small, 2 large
  • Fork
  • Scales
  • Pastry brush
  • 2x 28cm pizza tray
  • Chopping board
  • Wide lifter
  • Large board or platter for serving pizza
  • Large knife
  • 2x serving spoons


Ingredients

Pizza dough

  • ½ cup lukewarm water
  • 2 teaspoons instant dry yeast
  • ½ teaspoon sugar
  • 2 teaspoons extra-virgin olive oil, plus extra for greasing
  • 200 g plain (all-purpose) flour, plus extra for flouring
  • ½ teaspoon salt


Topping

  • 2 caramelised pears
  • 1 cup chopped chocolate buttons.
  • 1 tablespoons extra-virgin olive oil
  • 1 tablespoons brown sugar.
  • Quince jelly for serving
  • 150 g mascapone


What to do

  • Make the dough first of all. Place the water, yeast and sugar in a small bowl, mix with a fork and leave for 5–10 minutes until the mixture looks frothy. Add the 2 teaspoons of olive oil to the yeast mixture, and mix well.Using the scales, weigh out the flour, then place, with salt, in the bowl. Add the yeast mixture to the flour; mix with a wooden spoon or with clean hands until dough looks smooth. Brush the inside of a bowl with a little olive oil, and turn the dough into the oiled bowl. Cover with a clean, dry tea towel and put in a draught-free place. The dough will grow to double its size.
  • Tip the risen dough that has been made for you by the previous students onto the workbench, knead briefly, shape into a round ball, cover with a tea towel, and leave again, this time for at least 20 minutes.
  • While this is happening slice the pears into thin slices and weigh up your chopped chocolate. Put it into a small bowl ready to sprinkle onto the pizza dough once it is stretched on to a pizza tray.
  • Preheat the oven to MAXIMUM.
  • Scatter flour on workbench and roll the pizza ball to form a thin disc of about 26 cm in diameter.
  • Place pizza dough on to the pizza tray and firstly sprinkle the chocolate on to the dough then place the sliced pears around the pizza, finally sprinkle half the sugar on the pears. Bake the pizza for 15 minutes, until edges are very crusty and the chocolate is melted.
  • While the pizza is cooking mix the remaining sugar through the mascapone.
  • Cut the pizza 8–12 pieces. Serve each slice topped with a dollop of mascapone cream cheese and a drizzle of quince jelly.


Enjoy.