This is only the second week that I’ve managed to join in with the Great Bloggers Bake Off this year; the last time was for caramel week. I actually had time this week, and seeing that there was a completely new category added to the mix, I thought I’d give it a go. I’d only heard of two of the three bakes this week; pizza of course, and cannoli. I had literally no idea what sfogliatelli was though…
I was surprised that pizza was the technical, but after attempting it myself I can see why! I’ve made my own pizzas before so I thought I would be fine with it, but nope. I managed like a proper Bake Off contestant though and hid my mess!
Instead of going traditional with the savoury pizza, I decided to make a sweet version (or a couple of them). I think that may have been my undoing though. I also used a different dough recipe to the one I usually use; in fact, it was the recipe from The Great British Bake Off How To Bake recipe book. Slightly modified of course, to cater for the sweet recipe.
The two versions I decided to bake were pistachio & strawberry, and a rocky road version with marshmallows & cherries. Of course, you could use any toppings you fancy.
- 500g strong white bread flour
- 1 tsp sea salt flakes, crushed
- 7g sachet fast-action dried yeast, or 15g fresh yeast
- 300ml lukewarm water
- 1 tbsp olive oil
Pistachio & strawberry toppings
- 2-3 tbsp chocolate spread
- 35g crushed pistachios
- 5 or 6 strawberries, stalks carefully removed and then sliced
Rocky road toppings
- 2-3 tbsp chocolate spread
- 2 or 3 handfuls of frozen cherries, defrosted and juice discarded, chopped in half
- 15g desiccated coconut
- 25g mini marshmallows
- Mix the flour with the salt in a large mixing bowl, or the bowl of a freestanding mixer.
- If using dried yeast, mix into the flour then make a well in the centre. Pour the water and oil into the well. If using fresh yeast, crumble into the water and mix well, then add the oil.
- Gradually work the flour into the liquid using your hand, or using the dough hook on your mixer on the lowest speed. If the dough is very dry, work in a little more water a tbsp at a time. If it’s too sticky, work in a little flour.
- Turn out the dough onto a floured worktop and knead thoroughly for 10 minutes, or for 4 minutes using the dough hook on low-speed, until the dough is very supple and elastic.
- Return the dough to the bowl and cover with a damp tea towel or cling film.
- Leave to rise in a warm place for around 1 hour or until doubled in size.
- Punch the dough, then turn onto a lightly floured worktop and divide into 2.
- Using lightly oiled hands, pat, press, and pull each piece of dough into a circle shape, large enough to fit onto a pizza tray. Transfer each pizza base to a piece of non-stick baking paper and cover lightly with cling film or a damp tea towel, and leave to rise while you preheat the oven to its hottest setting. Put two pizza trays into the oven to heat up.
- When the oven has come up to temperature, uncover the pizza bases and add the chocolate spread, leaving the rims clear. Add the pistachios to one base and the coconut to the other.
- Transfer the pizzas, still on the paper, to the pizza trays and bake the pistachio one for 10 minutes or until the edges are crisp and golden brown. Bake the coconut one for around 8 minutes, remove from the oven and add the marshmallows and cherries, then put back in the oven for a further 2 minutes.
I think this is where I messed up. I’ve realised I hadn’t warmed the trays up, and my pizzas ended up sticking to the paper so I had to peel it off which made a mess of the base! Though as I said, I’ve never had a problem like this before with my usual recipe where I’ve never used paper. So who knows?!
- When removed from the oven, leave the pistachio one to cool for a minute or so then add the strawberries. I also drizzled some Choc Shot over the top for an extra chocolaty hit!
- Leave the pizzas to cool a little, then remove from the trays, slice, and serve. Enjoy!
#GBBOBloggers2017 with Mummy Mishaps
*Post contains affiliate links