It’s no secret to you all by now that I have an extremely sweet tooth. Sometimes I forget that not everyone else in the world is the same way and suddenly my love of all things sugar laced becomes a bit awkward (like on a recent press trip when I was the only one in the group ordering waffles for breakfast while everyone else was having smoked salmon). But I can’t help it, if there’s a sweet option available I’ll choose it, because life is just better when it comes with a side of cake isn’t it?
Having said that of course, I’m fully aware that too much sugar and processed fat is pretty bad for you (who knew ahem?!?) so my preferred way to soothe my sweet tooth will forever be to bake up something myself, rather than indulge in chocolate bars and such like. As for one I can control exactly what ingredients I put in and monitor the amount of sugar I eat, and two I love to bake and a homemade cake is the best kind in my opinion. If you’re with me on that, then why not check out more about my baking club and sign up?
My sweet tooth does sometimes lead me to some pretty unusual creations however, and if you read sweet pizza in the title of this post and immediately followed it with an exclamation of ‘Say what???’ you wouldn’t be alone in those thoughts. Friends, family and most vocally, my husband, were all pretty dubious when I first announced my idea of a goats cheese, berry, honey and granola pizza, (bit of a mouthful right? You’re not wrong, but in the best way possible) but I had a sneaking suspicion that they might all just be won over… and I was right.
The idea was born after Argos asked me to create a homemade pizza recipe for their website content hub, and I decided I really wanted to try something different from our usual parma ham and rocket creation. Seeing as I’d already blogged about my gluten free pizza recipe I started racking my brains to think what other things I could do with a pizza base and after a quick Google search, my interest was most definitely peaked by the amount of recipes which switched up savoury toppings for sweet ones. Ohhh YESSS the can of worms had been opened, and a whole new avenue of sweet possibilities flooded my mind.
There are so many ways in which you can take the humble pizza base and make it a truly epic dessert, but I wanted to make something that while sweet, wasn’t sickly sweet, and had a slight – fresh and healthy – appeal to it while still being a tad naughty. Especially as GB was still getting over the shock that I was making him a pizza that didn’t have any meat on it.
One of my favourite meal times is brunch – the pancakes, the fruit and yoghurt, the honey drizzled pastries, the granola – it’s the ultimate weekend pastime (seriously I love it, check out this, this, and THIS). I decided to set myself the challenge of incorporating my love of brunch into a sweet pizza recipe – something that could just as easily be eaten at 11am as a mid morning meal, as it could at 8pm as an after dinner treat – and without blowing my own trumpet, I think I might have got it just right. By simply adding a little honey to a regular pizza dough recipe and topping with all of those brunch favourites, you’ve got something that satisfies both the sweet and savoury toothed at the dinner table.
The tartness of the fruit, the sweetness of the honey, the savouriness of the goats cheese, the crunchiness of the granola – Oh what the hell, I’m going to blow my own trumpet – this pizza blew my mind and placed me in brunch heaven. I’m serious when I say life might never be the same again and I might have to cook it and eat it every damn day from now on. That’s how good it was. Even GB swiftly got over his – no meat?? – horror with one bite and was satisfyingly nodding away as he scoffed at least three slices.
So don’t be dubious folks, sweet pizza might just be the greatest invention ever. And this brunch classic means you can even convince yourself you’re being healthy while you devour it.
Here’s how it’s done…
what you need
For the dough
255g plain flour
1/2 teaspoon salt
1 7g pack of yeast
1-2 tablespoons runny honey
1 tablespoon olive oil
For the topping
Summer berries (fresh or frozen is fine)
2 tablespoons of honey (plus extra for drizzling)
Half a packet of soft goats cheese or cream cheese
crème fraiche to serve (optional)
How it’s done
(made sweet with the addition of honey. Use the same recipe for any pizza removing the honey for a savoury version.)
1. Place your flour and salt in a large mixing bowl and create a well in the middle of the mix
2. Mix the sachet of yeast and honey with the water and stir until frothy
“BB’s top tip – don’t make the water too cold or too hot as it will kill the yeast, tepid is ideal”
3. Add the olive oil to the yeast mix and then pour the liquid into the well of flour
4. Using your hands, bring the flour into the liquid and mix until you have a soft dough
“BB’s top tip – if the mix is too sticky just add a little more flour and if it feels too dry add a touch more water”
5. On a lightly floured surface, knead your dough for around 10 minutes
6. Place the dough ball back into a large bowl and cover with a damp tea towel or clingfilm and leave to prove for at least 45 minutes (until doubled in size)
7. Once proved, punch the air out of the dough and knead again before covering and proving for another 10 minutes
8. Divide the dough into two and roll or stretch (depending on the style of pizza you like) into a rough circle shape
The Brunch Topping
9. Mix the cream cheese with the honey and spread generously onto the pizza dough
10. Top with summer berries and cook in a preheated oven for around 15 minutes, until the crust is golden brown and the cheese has melted slightly
11. Remove from the oven, top with more berries (if you wish), crumble granola clusters over the top and drizzle all over with honey
12. Cut into slices and serve warm with a dollop of crème fraiche
You can check out my recipe and those from the other bloggers on the Argos website, and if you do give this a go please tag me in your photos using #BakewithBB so I can see how it went! And while you’re at it why not sign up to my baking club, you know you want to!