Cookie Notti Dessert Pizza with Caramelized Bananas (and Pecans, Cocoa Nibs, Whipped Mascarpone), a delightful interesting way to bring a savory favorite into the realm of the dessert world.
Song of the day: “Re-arranged” by Limp Bizkit.
Cookie Notti Dessert Pizza with Caramelized bananas brings us to a whole new level of flavor and texture when it comes to dessert, with its slightly crisp edge crust, the decadent cookie spread, and those bananas sauteed, all topped with a drizzle of whipped mascarpone, says one thing, incredibly delicious.
Cookie Notti you may say, what is that? Well, a company called Penotti, based in Holland, was started in 1970 when Marcello Marsolo Peeters, whose family originally came from Sicily, created a delicious chocolate hazelnut spread using grandma Marsolo’s secret recipe. Penotti is now a leading brand in making all kinds of sweet spreads using only natural ingredients. We received some products from them, and I have to say we are loving them all, from the milk and cookies, to the cookie notti crunchy, and the cookie notti original, which we used in this recipe for the dessert pizza. The texture of this spread is so smooth and velvety, the flavor reminds me of a graham cracker crust except spreadable and creamy, and it is made of Belgian speculoos cookies. Love a company that has imagination.
Nicoletta, being a chocolate lover that she is, already knew this brand and was enjoying the fabulous Penotti organic cocoa and hazelnut spread in the morning on her toast with a wonderful coffee or cappuccino. I love it on apples or in pita rolled up, a kind of swiss roll reinvented. So we were more than excited to receive some samples of their newest spreads and when thinking of something to create with the Cookie Notti product many things came to mind like fritters or a tart with Cookie Notti and chocolate topped with raspberries, but being the pizza lovers that we are, could not resist making a dessert one.
It just so happened that Nicoletta had made up a batch of pizza dough so the foundation was ready to go. The only decision was what to put on top. I saw a banana on the counter in our fruit bowl, and immediately envisioned sauteed banana rounds, that would be a perfect marriage to the Cookie Notti spread.
Thinking about the flavors and textures, I was feeling something to awaken the texture and pecans came to mind. Rich with that oh so good flavor, this will be perfect with the bananas and Cookie Notti spread. Wait, something is missing, something that goes well with cookies and bananas, chocolate! I don’t want to overpower the pizza with chocolate and I know we have cocoa nibs, these are going to be perfect.
This is really coming together, now all we need is something to resemble the cheese and bring all the flavors together. Looking in the fridge and I see ricotta, whipped cream, and mascarpone. I didn’t just want to do a whipped cream that is just the norm. I want an Italian twist on this pizza and mascarpone to the rescue, with the help of some organic golden maple syrup, and I think we have it. Into a piping bag it goes and the drizzling begins, but not till some shots in my mouth for taste testing, Yumm………..!
Pizza crust out of the oven with a nice crispness on the bottom, the bananas all sweet, grilled and caramelized, the pecans broken a bit to release the oils, and the mascarpone cream in the piping bag ready to work its magic, not forgetting our Cookie Notti spread ready to grace the surface of our pizza.
This smells so wonderful, that familiar cookie scent, the bananas, and that crust oozing freshness and that just out of the oven aroma. The texture as you bite into a slice brings a subtle yet crispy experience. The Cookie Notti waltzes in with its creamy smooth sweet richness. The bananas house a crispy edge and the butter combined with those caramelized bits on the surface delivers an incredible sensation on our tongues. The pecans and that beautifully nutty crunch marry so well with the softness of the banana and the flavor of the Cookie Notti, and the cocoa nibs gives us this little burst of chocolate and a texture that goes hand in hand with the pecans. Finally bringing it home the whipped mascarpone so elegantly teasing our taste buds to no end, with its freshness and subtle sweet notes and I love how it resembles melted cheese, a kind of a trompe l’oeuil.
If you dare to be different and crash down the walls of the so called “box”, a new world of beauty and discovery and experience is revealed, until you realize there is a bigger box and those walls come down leaving us with what I believe is Nirvana! Dare to discover and try our Cookie Notti Dessert Pizza with Caramelized Bananas, it will be the hit to end off a wonderful pizza night!
From the kitchen of SugarLoveSpices, enjoy!
Song of the day: “Re-Arranged” by Limp Bizkit.
- 1 pizza dough (homemade or store bought)
- 500 g flour type 00 (or all-purpose)
- 1 tsp granulated sugar
- 10 gr. baker's fresh yeast
- 10 gr. fine sea salt
- 300 ml lukewarm water
- 20 ml e.v.o. oil
- 1 banana sliced in thin rounds
- 1 tbsp butter
- 1 tsp brown sugar
- 1/2 Tbsp canola oil
- 1-2 Tbsp cookie notti cookie spread
- 1/4 cup pecans, broken up
- 1/8 cup (a handful) cocoa nibs
- 1/2 cup mascarpone cheese
- 1 Tbsp maple syrup
- Pour the flour into the bowl of a food processor.
- In a small bowl, add half of the lukewarm water together with the the yeast and the sugar, stir, and let sit for 5 minutes.
- With the food processor on low/medium speed, pour the yeast dissolved in water into the bowl with flour, then add the oil, salt, and the rest of the water.
- Mix on medium speed until well incorporated and the dough comes together.
- Take dough out of food processor and work it on a lightly floured surface until nice and smooth.
- Divide the dough in 3 balls, place each one in a lightly greased bowl, cover with plastic wrap and set to rest in a warm place, away from air drafts (the oven, turned off of course, is perfect). After 2/3 hours the dough will have doubled in size. You can now use it: stretch it and make pizza or wrap it well in plastic and set in the freezer for a later use.
- Preheat the oven to 425° F (220° C).
- Stretch the dough into a 12-inch round and place onto a greased round baking sheet.
- Bake it in the oven for about 10 minutes, or until the bottom is well cooked and crispy.
- Take out of oven and set aside.
- In a saute pan heat up canola oil and butter.
- Place rounds in pan.
- Dust with 1/2 the brown sugar.
- Saute until the rounds begin to brown, and turn them over, approx 1-2 minutes.
- Sprinkle with remaining brown sugar and saute for an additional 1-2 minutes or until the have crisped up on the edges and started to brown.
- Take pan off heat and set aside.
- Place mascarpone and maple in stand mixer.
- Using the whisk basket whip until smooth and peaks form.
- Take mixture out of bowl and in a piping bag.
- Set aside.
- Take cookie notti and spread all over the surface of the pizza crust, leaving a nice border on the outside.
- Place the sauteed bananas on top of the cookie notti spread.
- Sprinkle some of the pecans on top.
- Cut a small slit in the piping bag with the whipped mascarpone.
- Squeeze nice lines throughout the top of the pizza.
- Finish with a sprinkle of cocoa nibs.
- Cut pizza.
- Ready to serve.
Disclosure: We received products in exchange for a creative recipe. As always, all opinions are our own.