Recipe Overview
You’ll be helplessly in love with this decadent combination of fresh, rich, creamy, naughty & nice, from the very first encounter.
Shout out here for our friends at Hot Star, who make a fabulous range of honey-based sauces from the hornet-like Scotch Bonnet to the sweet Salted Caramel we have used here.
It’s really rich, so you only need a small bit. Said someone hopelessly out of date with reality.
Ingredients
- 1x 230g oval Virtue Pinsa Romana base
- 60ml Swedish Cream or light Vanilla Custard
- 50g Dark Chocolate (we used good old Bournville)
- 50g Mascarpone
- 2 ripe and furry Peaches, sliced
- Pinch of Lemon Thyme
- Hot Star Salted Caramel Honey Sauce
Method
- Pre-heat oven to around 250 °C. (300 °C for a stone deck pizza oven)
- If you have a pizza stone, place on the middle rack.
- Lay pinsa base on bench.
- Heat a cast iron skillet and generously sear the peach slices
- Spread the Swedish cream evenly over the pinsa base.
- Tumble chunks of chocolate and grilled peaches all over the place.
- Transfer to the hot oven, directly onto the oven rack, or your pizza stone, if using one.
- Cook for 4-5 mins or until you have crispy crusts and molten pools of chocolate.
- Place on a serving board and add dollops of mascarpone where ever there is a space.
- Garnish with a hefty squirt of caramel sauce and a delicate pinch of lemon thyme.
- Serve immediately, desperately trying not to eat half of it on the way to the table.