- 1 quantity Brioche dough (see recipe ), rested overnight
- 500g ricotta
- 250g fresh raspberries
- 125g fresh blackberries
- ½ lemon, juiced
- 50g caster sugar
Creme patissiere (makes 350g*):
- 1 cup (250ml) milk
- 1 vanilla bean, split lengthways
- 3 egg yolks
- 50g caster sugar
- 15g plain flour
Step by step
To make crème pâtissière, pour milk into a saucepan. Scrape seeds from vanilla bean and add to milk with pod. Heat to just below boiling point, then pour into a heatproof bowl. Cool completely. Refrigerate for at least 6 hours to allow vanilla to infuse milk.
Gently reheat milk over a low heat. Place egg yolks in a heatproof bowl and whisk continuously, adding sugar a little at a time until completely combined. Gradually whisk in flour until mixture is completely smooth.
Strain warm milk into a jug. Gradually add to egg yolk mixture, whisking constantly until smooth and combined. Place custard in a clean saucepan over a medium heat. Stir constantly with a wooden spoon until custard boils. Reduce heat and simmer, stirring constantly, for a further 5 minutes or until thickened. Remove from heat and cool. Transfer to an airtight container. Place plastic wrap directly on surface of crème pâtissière to prevent a skin forming. Cover with a lid and refrigerate until required. Repeat to make 2 batches.
Place rested brioche dough on a clean work surface dusted with flour. Roll out dough into a 20cm-diameter disc, about 1.5cm thick. (Don’t worry too much about the shape, but the pizza base should be an even thickness.) Place on a tray in a damp, warm place for 1 hour.
Preheat oven to 150°C. Place a pizza stone or baking tray in oven to heat.
Place ricotta and 500g of crème pâtissière in a bowl and mix to combine. Spread over pizza base, leaving a 1cm border around edge. Top with berries. Transfer to hot pizza stone and bake for 30 minutes or 40 minutes if using a baking tray. Remove from oven. Drizzlewith lemon juice and sprinkle with sugar. Enjoy warm, straight away.
* The Brioche Sweet Pizza recipe calls for 500g crème pâtissière, so you will need to make 2 batches. It will keep in the fridge for up to 3 days. Use leftover crème pâtissière as a filling for fruit tarts or in a luscious trifle.
Images and recipes from by Paul Allam and David McGuinness (Murdoch Books, RRP $55). Available in stores nationally.