Biscoff, Apple and Blackberry Pinsa
Recipe Overview
A beautifully rustic dessert pinsa inspired by the comforting flavours of a classic apple and blackberry pie. Perfect as a mid-afternoon treat or a light yet indulgent dessert, this Biscoff, Apple and Blackberry recipe is bound to become a new favourite.
Two varieties of apple, ripe blackberries, crushed Biscoff, and a generous drizzle of salted caramel rest on a silky layer of custard atop our freshly baked sourdough mini pinsa romana base. The result is a perfect balance of sweetness, freshness and cosy warmth.
Ingredients
- 1x 20x15cm Pinsa Romana Mini Base
- 1 cup of preferred custard
- A handful of stewed diced apple
- A handful of ripe blackberries
- Salted caramel toffee sauce
- 3-6 Biscoff biscuits
- 3-6 dried apple slices
Please note: Stew the diced apple gently so they maintain their shape, and have them ready along with the dried apple slices ready to use a toppings.
Method
1. Pre-heat the oven to 280°C. If you have a pizza stone, place on the middle of the rack. (If you are using a stone deck pizza oven preheat to 300°C)
2. Lay the par cooked Pinsa Base flat on your countertop.
3. Spread 3/4 of your custard evenly over the base, leaving approx. 1” dry around perimeter.
4. Scatter the diced apple evenly across the top.
5. Transfer to the oven, placing directly onto the oven rack or your pizza stone if you are using one.
6. Cook for 3 minutes until the base has reached your preferred level of crispness and the apples are slightly caramelised.
7. Dollop your remaining custard on and around.
8. Spread the blackberries evenly over the Pinsa.
9. Drizzle your salted caramel toffee sauces across the Pinsa.
10, Crush a few of your Biscoff biscuits and scatter the crumbs over the top.
11. Finally garnish with a couple full Biscoff biscuits and dried apple slices to finish.
