Dessert Pizzas – Fig, Roasted Hazelnuts & Chocolate Sauce
*This recipe was developed for Sasko Flour, who approached me to find ways to use their products creatively. I agreed to this project as Sasko Flour products have been used in our house and my mother’s for so very many years. I’m pretty sure, if you live in South Africa, you have a packet of cake flour or self raising flour from them too *
A month or so ago, I enjoyed a dessert pizza at a local Italian restaurant. There’s nothing new about dessert pizzas or using bread as a base for desserts – just think of bread and butter puddings, croissants baked with custard and choc chips and English summer puddings.
I decided to use the Sasko Quick Treats Scone mix to make a very easy dessert ‘pizza’ base and topped with sliced figs, a home-made chocolate sauce and hazelnuts.
You may wish to try this with my other favourite set of toppings: fresh banana (I dislike banana cooked, but bake it, if you prefer), caramel and fresh cream.
Prepare the scone mix as per packet instructions, set out below.
Today, after a fantastic few days in Monte Carlo at the Women and Wines of the World event (a little about it here, until I do the full write up) and a weekend in Oporto, I am heading back to base at Lisbon. I believe the weather is gloomy, but I will be glad to see “our” little cobbled street and my make-shift desk, at least.
Ingredients
For the scones:
1 pack Sasko Quick Treats Scone Mix
90g Butter
1 Extra Large Egg
140 ml Milk
For the topping:
60 ml hazelnuts
100 g dark chocolate, best quality
figs – 1 fig per small pizza
2 T fresh cream
Method
- Preheat the oven to 190°C (the pack says 200˚ C, but it’s a bit high for my oven)
- Place the scone mix in a mixing bowl and rub butter into the dry mixture, gently.
- Beat egg and milk together with a whisk in a separate bowl
- Cut egg mixture with a large serving spoon/palette knife into the dry mixture
- Mix until a soft dough is formed.
- Do not over mix
Roll to 1/2 cm thickness.
Cut into rounds, of a size of your choice. I used fluted mini tart cases to cut these.
Bake 10 – 12 minutes at 190 ˚C until done. Remove and set aside to cool slightly.
Roast hazelnuts in dry pan.
Chocolate Sauce
Melt chocolate in a bowl over a pot of hot water (stove off). Once melted, remove from heat and mix in cream.
Arrange slices of figs and hazelnuts on the pizzas and drizzle over chocolate- after baking.
Alternative topping: banana slices, whipped fresh cream and caramel sauce.
Leave A Comment