This recipe for peanut butter, chocolate & banana sourdough dessert pizza has been kindly shared by Poz (@doeshebakedough) check out his Instagram page for plenty more baking inspiration.
Like most sourdough recipes, this one will take some time and patience, but trust us, it's definitely worth it (it is dessert pizza after all). The good news is once the dough is made it can be kept in the fridge and popped out to whip up a pizza whenever the craving hits. If you don't have a sourdough starter, don't fear, Poz has kindly included a version made with yeast as well!
For this recipe you'll need:
- An active sourdough starter (or yeast)
- A stand mixer (or a little elbow grease if you fancy doing it by hand)
- Lots of time! (make sure to read through the full recipe to get a sense of the timings)
Sourdough ingredients (makes 1 dough ball):
- 143g type 00 flour
- 88g water
- 4.5g salt
- 28.5 sourdough starter
Yeast ingredients (makes 2 dough balls):
- 295g flour
- 192g water
- 9g salt
- 0.5g dried yeast
Pizza toppings:
- Pip & Nut nut butter of your choice (I used Crunchy Peanut Butter but any would work)
- Dark chocolate
- Coconut milk
- Banana (or whatever fruit you're in the mood for!)
The method (sourdough and yeast versions):
To make the dough
- Take all of your ingredients (if using yeast, mix with a bit of the water first) and add into a bowl.
- With one hand, mix it all together until there are no dry bits.
- In your stand mixer (with the dough hook if you have one) mix on low for 10 minutes. Scrape down the sides, cover, and leave to rest for 10 minutes.
- If you don't have a mixer it’s time to get a sweat on! Knead the mix on your work surface. Use the ‘heel’ of the your hand to push away from you hard into the dough, then use your other hand to pull it back into the ball. And then do it again. Continue this process for 10 minutes! The dough should come together. Remember you need to be aggressive with it to break it down and build strength. Cover this and leave it to rest for 10 minutes.
- After the dough has rested, mix the dough for 10 more minutes on medium with the stand mixer. Sit back and relax for 10 minutes...
- If you are kneading by hand, it's the same process as before. 10 minutes of graft again... but it is worth it!
- Cover and rest for 5-10 minutes (you, and the dough too 😉)
- Now it's time for the window pane test. To test if your dough is ready, slightly oil your hands, pull a small amount of dough up and gradually stretch it between your fingers. The aim is to create a super thin film of dough, the ‘window pane’. If it tears easily, back to a bit more mixing/ kneading. If you get a semi transparent film of dough, you are ready.
- Cover and leave for 5 hours at room temperature. Then place in the fridge for up to 4 days.
To make the pizza
- When you're ready to make your pizza, take the dough out of the fridge and split into balls. Cover and let proof for 2-3 hours.
- Heat up your oven as hot as it can go (pizza ovens are typically around 400C!)
- Place the dough ball on a small mount of flour to dry it out a bit, then press out from the centre to the edges, leaving an inch around the outside (this forms the crust). You want to push the air into the dough.
- Melt a bar of dark chocolate down, add some coconut milk, and stir in a generous helping of your chosen Pip & Nut nut butter.
- Place the pizza base on a baking tray.
- Spoon the sauce into the centre of the pizza base and spread it out using the back of a spoon.
- Slice up a banana, douse it in rum (optional) and sprinkle some muscovado sugar on top.
- Lay the bananas on the pizza and get it in the oven.
- Bake until the crust is golden brown.
- When it looks ready, take the pizza out of the oven and drizzle some fresh nut butter on top...because...flavour.
- Eat and enjoy!
