Blending the sweetness of the fruits and dark chocolate with the savoury base to prove that pizzas don’t just have to be for mains.
Makes 1 pizza
1 ball of homemade pizza dough (see the May issue for the recipe or make to your own recipe or buy)
2 tbsp apricot jam
1 large fresh nectarine, stoned and cut into 1cm thick segments
1 tbsp dark chocolate chips
2 tsp icing sugar
1 One a lightly-floured surface to stop it from sticking, roll out your dough to create a thin base.
2 Spread the jam on top, leaving a 2cm gap around the edge. Place the nectarine on top of the jam, then sprinkle over the chocolate chips.
3 Use a floured pizza peel to carefully place the pizza in a pizza oven (the temp should be around 400C). Check it every minute and turn halfway through cooking. It should take around 2-3 mins and is ready once the chocolate starts to melt and the edges turn golden.
4 To serve, place on a board and dust with icing sugar.
Cook’s note: To cook in the oven, place on a lined baking tray in a preheated oven at 200C/Fan 180C/ Gas 6 for 8-10 mins, or until the edges begin to brown.
This pudding pizza is just one of the pizza ideas from our May issue feature, Pizza Piazza. Pick up a copy of the May issue for the other recipes, which include homemade pizza dough, homemade tomato sauce, chilli spiced aubergines, Spring Shoots Pizza, Chilli & Paprika Spicy Pizza Bread. The recipes are by Kay Prestney and the photography by Rebecca Lewis.
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