Sunday, May 23, 2010
pecan pie pizza
I tried this pizza the other night for a group of friends and while they all only took one slice, to be polite of course, deep down i know they all wanted more, nice and warm straight from the oven and topped with vanilla bean ice cream. it wa so good.
what you need
10-12 inch basic pizza base
110 gr caster sugar
1 cups pouring cream
what to do
Place sugar in a deep heavy-based frying pan and place over low-medium heat and stir until sugar just begins to dissolve. Cook without stirring, but shaking pan occasionally, until a golden-amber caramel forms. Meanwhile, heat cream in another saucepan until almost boiling, then gradually add to caramel, taking care as mixture will spit violently. Return mixture to heat and stir until well combined and smooth. Serve sauce immediately or cool to room temperature. Sauce will keep, refrigerated in an airtight container, for up to 1 week. Sauce will thicken once refrigerated, warm to achieve the desired consistency.
150gr butter softened
150gr castor sugar
1/4 teaspoon vanilla bean paste
150gr self raising flour, sifted
200gr roughly choped pecans
what to do
place sugar, butter, vanilla bean paste and eggs in mixer and beat till light and fluffy
add sifted flour and mix thoughly
fold through pecans.
to put together
roll out pizza dough and place on a oiled tray
spread half the caramel sauce once cold over dough leaving a rim around the edge
gently spread the pecan filling over the caramel sauce
bake for approx 10 minutes on 220c or until the centre springs back when touched.
Drizzle withthe remaining caramel sauce and serve hot with vanilla bean icecream
cheat tip... you can always buy the caramel sauce, and use sweet pastry if you prefer over pizza dough.