Cookie Notti Dessert Pizza with Caramelized Bananas
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:1 12 inch pizza 1x
1 pizza dough (homemade or store bought)
Here is our favorite pizza dough recipe (makes 3 x 12-inch pizza):
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.
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.