Fig, salted caramel and dark chocolate dessert pizza

BY KATIE WHITE

I love dessert pizzas, and they are a great way to celebrate seasonal produce. This one balances the sweetness of delicious juicy figs with salted caramel and bitter dark chocolate, with a touch of orange zest for freshness and rosemary to ground it all. It is the perfect dessert to complete a pizza night!

Makes 4 pizzas

Ingredients

• Dough

• 7 g dried yeast

• 325 ml lukewarm water

• 1 tsp sugar

• 500 g ‘00’ bread flour

• 1 tbsp salt

• 1 tbsp olive oil

• Sweet béchamel

• 2 tbsp vegan butter

• 2 tbsp plain flour

• 1 cup plant-based milk

• 1 tbsp maple syrup (or sugar)

• pinch of ground nutmeg (optional)

• Salted caramel

• 4 tbsp vegan butter

• 1/2 cup brown sugar

• 1 cup coconut cream

• 1/2 tsp salt

Toppings

• 15 or so ripe figs, stems removed and sliced horizontally in half

• 1 1/2 cups vegan dark

• chocolate chips

• freshly grated zest of an orange

• 1/2 tsp finely chopped rosemary

• 2 tbsp hemp seeds, pine nuts or other seeds, toasted (optional)

Method

1. In a jug, combine the yeast, water and sugar. Leave for 10 minutes to ensure the yeast is active – if it becomes frothy, it’s good to go; if not, best to start again with fresh yeast.

2. In a large mixing bowl, combine flour and salt and make a well in the centre. Stir through the yeast mixture and turn out onto a floured surface. Knead lightly into a ball and return to the bowl. Rub the top with olive oil to prevent it drying out and leave in a warm place for about 2 hours until it roughly doubles in size.

3. When ready to make your pizzas, knock back the now large ball of dough and knead again for 1–2 minutes. Shape it into a log and divide into four equal sections. Roll each into a ball and cover while you make the sauces, and preheat the oven to its hottest setting, about 220–240˚C. kinglakedistillery.com.au herbalalchemyco.net.au

4. For the sweet béchamel, in a small saucepan, melt the butter and stir in the flour to form a paste. Slowly add the milk, whisking continuously, then add the maple syrup and nutmeg, if using. Whisk until thick then set aside.

5. For the salted caramel, melt the butter and sugar in a small saucepan on a medium heat until they form a thick sauce. Now reduce the heat and whisk in the coconut cream and salt until it thickens slightly, then set aside to thicken more as it cools.

6. Roll out a dough ball into a thin base and place on a pizza or baking tray. Spread a thin layer of the sweet béchamel across the base, followed by some sliced figs, chocolate chips and a drizzle of salted caramel over the top. Repeat for other pizzas then place in the hot oven for about 10 minutes.

7. Before serving, sprinkle with orange zest, rosemary and toasted seeds, if using.

ThisisaneditedextractfromThe SeasonalVegan(AffirmPress)byKatie White,outApril26.

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