Pizza Melba Dessert Pizza by @hervecuisine

45 min

3 servings

🌾

500 g

Type 00 flour

💧

330 ml

Fresh water

🍞

3 g

Fresh yeast

🧂

13 g

Fine salt

🫒

Olive oil

🍑

Peaches

🧂

Fleur de sel

🫐

Raspberries

🥛

Whipped cream

🍨

Vanilla ice cream

🌰

Almonds

🌿

Basil leaves

  1. Mix
    • Type 00 flour
    • Fresh water
    • Fresh yeast

    Mix the flour, cold water and fresh yeast together by hand to make the biga.

  2. Refrigerate

    Refrigerate the biga for 24 to 48 hours.

  3. Slice

    Slice the biga into small pieces and place in the stand mixer.

  4. Step

    Run the stand mixer at low speed for 7 to 8 minutes.

  5. Add
    • Fresh water
    • Fine salt
    • Olive oil

    Gradually add the water, fine salt and a drizzle of olive oil.

  6. Mix

    Increase the mixer speed slightly and mix for another 7 to 8 minutes, stopping before the dough or machine overheats.

  7. Fold

    Fold the dough and smooth it on the work surface, then cover it.

  8. Shape

    Shape the dough into balls after 1 hour of resting at room temperature.

  9. Peel
    • Peaches

    Peel the peaches (or nectarines) and cut them.

  10. Season
    • Peaches
    • Olive oil
    • Fleur de sel

    Season the peaches with a drizzle of olive oil and a pinch of fleur de sel.

  11. Cook

    Cook the pizza dough upside down on an oiled inverted stainless steel pan to form a shell.

  12. Roast
    • Peaches

    Roast the peaches in the pizza oven for 5 minutes (or in a classic oven for 15 minutes at 180°C).

  13. Cool
    • Peaches

    Let the roasted peaches cool slightly.

  14. Fill
    • Peaches
    • Raspberries

    Fill the pizza dough shell with the peaches and fresh raspberries.

  15. Add
    • Vanilla ice cream

    Add scoops of vanilla ice cream on top.

  16. Add
    • Whipped cream
    • Almonds

    Add the homemade vanilla whipped cream and toasted crushed almonds.

  17. Garnish
    • Basil leaves

    Finish with a few basil leaves.

Pizza Melba Dessert Pizza by @hervecuisine

45 min

3 servings

🌾

500 g

Type 00 flour

💧

330 ml

Fresh water

🍞

3 g

Fresh yeast

🧂

13 g

Fine salt

🫒

Olive oil

🍑

Peaches

🧂

Fleur de sel

🫐

Raspberries

🥛

Whipped cream

🍨

Vanilla ice cream

🌰

Almonds

🌿

Basil leaves

Preparation Steps

  1. Step 1/17

    Mix the flour, cold water and fresh yeast together by hand to make the biga.

    🌾Type 00 flour
    💧Fresh water
    🍞Fresh yeast
    🥣Mixing bowl

  2. Step 2/17

    Refrigerate the biga for 24 to 48 hours.

  3. Step 3/17

    Slice the biga into small pieces and place in the stand mixer.

  4. Step 4/17

    Run the stand mixer at low speed for 7 to 8 minutes.

  5. Step 5/17

    Gradually add the water, fine salt and a drizzle of olive oil.

    💧Fresh water
    🧂Fine salt
    🫒Olive oil

  6. Step 6/17

    Increase the mixer speed slightly and mix for another 7 to 8 minutes, stopping before the dough or machine overheats.

  7. Step 7/17

    Fold the dough and smooth it on the work surface, then cover it.

    Work surface
    Cloth or cover

  8. Step 8/17

    Shape the dough into balls after 1 hour of resting at room temperature.

    Work surface

  9. Step 9/17

    Peel the peaches (or nectarines) and cut them.

    🍑Peaches
    🔪Peeler
    🔪Knife

  10. Step 10/17

    Season the peaches with a drizzle of olive oil and a pinch of fleur de sel.

    🍑Peaches
    🫒Olive oil
    🧂Fleur de sel

  11. Step 11/17

    Cook the pizza dough upside down on an oiled inverted stainless steel pan to form a shell.

    🍳Inverted stainless steel pan

  12. Step 12/17

    Roast the peaches in the pizza oven for 5 minutes (or in a classic oven for 15 minutes at 180°C).

    🍑Peaches

  13. Step 13/17

    Let the roasted peaches cool slightly.

    🍑Peaches

  14. Step 14/17

    Fill the pizza dough shell with the peaches and fresh raspberries.

    🍑Peaches
    🫐Raspberries

  15. Step 15/17

    Add scoops of vanilla ice cream on top.

    🍨Vanilla ice cream

  16. Step 16/17

    Add the homemade vanilla whipped cream and toasted crushed almonds.

    🥛Whipped cream
    🌰Almonds

  17. Step 17/17

    Finish with a few basil leaves.

    🌿Basil leaves

Composition

Ingredients

Types

Grains, Liquid, Leavening agent, Spices, Oils, Fruits, Dairy, Nuts, Herbs

Ingredients

Type 00 flour, Fresh water, Fresh yeast, Fine salt, Olive oil, Peaches, Fleur de sel, Raspberries, Whipped cream, Vanilla ice cream, Almonds, Basil leaves

Notes

Type 00 flour (for the biga), Fresh water (cold water for the biga, added progressively during mixing), Fresh yeast (or 1.2g dry yeast), Olive oil (a drizzle, added to the dough), Peaches (or nectarines, peeled and cut, amount not given), Fleur de sel (to season the peaches), Raspberries (fresh, amount not given), Whipped cream (homemade, vanilla flavored, amount not given), Almonds (toasted and crushed, amount not given), Basil leaves (a few, as a final touch)

Allergens

Gluten, Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 68g, Fat: 22g, Fiber: 4g, Sugars: 24g

Nutritional Information

Minerals

Calcium: 110mg, Potassium: 350mg, Iron: 1.5mg, Magnesium: 35mg

Vitamins

Vitamin C: 12mg, Vitamin A: 90µg, Vitamin E: 2.5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

Mixing bowl, Inverted stainless steel pan, Peeler, Knife, Work surface, Cloth or cover

Appliances

Stand mixer, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Summer Dessert

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Italian, French

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Creamy, Juicy, Crunchy

Flavors

Sweet, Fruity, Vanilla, Herbaceous, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

dough (biga) : 24 to 48 hours (refrigerated), finished dough : up to 24 hours (refrigerated), finished dough at room temperature : 2 to 6 hours (room temperature between 16°C and 26°C), assembled dessert pizza : same day, serve immediately (best eaten fresh due to ice cream and whipped cream)