serves
4
prep
20 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 140 g (5 oz) white chocolate
Ganache
- ¼ cup dark chocolate chips
- ¼ cup (60 ml) whipping cream
Pizza
- 310 g (11 oz) pizza dough
- 10 fresh cherries, pitted
- Vegetable oil, for grilling
- Caramelised white chocolate, to garnish
- 1½ tbsp (30 ml) fresh basil, chopped
- sea salt, to garnish
- ¼ cup flaked almonds, toasted
Chilling time: 10 minutes
Allow extra time for this recipe if making your own dough.
Instructions
1. For the caramelised white chocolate: Preheat half the barbeque to medium-low or 160°C (325°F).
2. Chop white chocolate into small chunks and spread out on a nonstick baking sheet. Place baking sheet on the unlit side of the barbeque to cook indirectly. Bake for 10 minutes with the lid closed, then spread out with an offset icing spatula. Repeat this process 5 more times for a total of 60 minutes or until a smooth consistency and caramel color is achieved. Place the finished product in the freezer to cool for 10 minutes, then remove scrape off pan and chop to desired size.
3. For the ganache: Place chocolate chips in a medium bowl.Heat whipping cream to a simmer.Pour cream over the chocolate chips and whisk until a smooth consistency is achieved.Put aside and let cool slightly.
4. For the pizza: Preheat the barbeque to med-high or 190°C (375°F).
5. Roll out pizza dough to a round and grill 2 minutes per side, turning every minute to produce crosshatched grill marks, then set aside.
6. In a bowl, toss cherries with a little vegetable oil and char the cherries for 1 minute on the barbeque.
7. To serve: Top cooked pizza dough with a layer of ganache.Sprinkle over charred cherries, caramelised white chocolate, almonds, basil and sea salt.Let rest for 5 minutes then slice and serve.
Note:
Cooking times and temperatures will vary depending on the size and type of your barbeque.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
