Pizzas don't always have to be savoury. Try this simple dessert pizza made with mirabelles and coconut cream. The dough is prepared with white spelt flour flavoured with Dutch-processed cocoa powder and naturally leavend with wild yeast water and sourdough discard. It makes a perfect summer treat, late afternoon pick-me-up or even as a late-night dessert.
DoughTopping
230 g White spelt flour #630
10 g Dutch-processed cocoa powder
20 g Rye sourdough
40 g Coconut sugar
25 g Butter, softened
1 Egg, medium
100 ml Wild yeast water
A large pinch of salt
500 g Mirabelles, pitted
75 g Butter, softened
40 g Powdered sugar
35 g Coconut flakes
In a mixing bowl, add spelt flour, cocoa powder, coconut sugar, softened butter, egg, wild yeast water and 1 pinch of salt. Mix everything with a hand mixer fitted with dough hooks for 5 minutes. Cover and leave to rise on the kitchen counter for 12-16 hours. Stretch and fold 2-3 times for the first 4 hours. Cover the dough with a plastic wrap and let it finish the fermentaion.
Place the dough on a piece of baking paper. Lightly flour your hands and press evenly to form an oval, approx. 14x10 inc / 35x25 cm. Cover and leave to rise for a further 2 hours.
In the meantime, split the mirabelles open and remove the pits.
Beat softened butter and powdered sugar together until airy and light. Add in coconut flakes. Mix unt...
