Judy G Canadian Culinary Scholarship
B’S DESSERT PIZZA
This dessert pizza is wholesome and delicious. It consists of a decadent chocolate chia seed pastry cream, fresh berries, toasted pecans and a smooth homemade peanut butter caramel sauce all topped on a Judy G Gluten Free pizza crust.
PIZZA INGREDIENTS & INSTRUCTIONS
1 Judy G Gluten Free pizza crust
1 cup chocolate chia seed pastry cream
3 cup fresh fruit (can use frozen, thaw before assembling pizza)
1⁄4 cup caramel sauce
1⁄4 cup pecan pieces
Make the pastry cream a few hours ahead of assembling the pizza. Instructions below.
Bake the pizza crust and cool.
Once the pastry cream is close to ready, make the caramel sauce. Instructions below.
To toast the pecans, put them in the oven at 350 for 5-10 minutes watching closely to not burn them.
Assemble the pizza by first spreading the pastry cream on the crust. Next, arrange fruit on top of the pastry cream. Then top the berries with the toasted pecans. Lastly, pour the caramel sauce over the pizza.
CHOCOLATE CHIA SEED PASTRY CREAM INGREDIENTS & INSTRUCTIONS
Yield: 1 cup.
1/2 cup milk
1/4 tsp vanilla
1/4 cup cocoa powder
1 egg yolk
1 Tbsp sugar
1/2 Tbsp cornstarch
Pinch of salt
1oz bittersweet chocolate
1/2 Tbsp butter, softened
1 1/2 Tbsp chia seeds
Heat milk and vanilla over medium heat and bring to a boil.
While heating the milk, place the sugar, egg yolk, cornstarch, cocoa powder and salt in a bowl. Whisk until you have a thick, smooth mix.
Once the milk starts to boil, remove from heat. Slowly pour half of the hot milk in a thin stream into the mixture made above. Whisk constantly to temper the mixture. Once it is tempered, add the mixture back into the milk mixture in the saucepan.
Heat over medium heat, whisking until the sauce thickens.
While whisking, let the mixture come to a boil. When the first bubble breaks the surface, lower the heat to low and add the chocolate and whisk until melted. Remove from heat and add the butter and chia seeds.
Pour mixture into a bowl and cover with plastic wrap and ensure the wrap is touching the whole surface.
Let the custard cool down to room temperature and chill in the fridge for a few hours, until completely chilled.
If the pastry cream is stiff when you remove it from the fridge, heat it in 10 second intervals in the microwave until desired consistency for spreading.
PEANUT BUTTER CARAMEL SAUCE INGREDIENTS & INSTRUCTIONS
Yield: 1⁄4 cup.
1⁄4 cup brown sugar
2 Tbsp butter
1 Tbsp milk
1⁄4 tsp vanilla
2 tsp peanut butter*
Bring all ingredients except vanilla and peanut butter to a gentle boil and cook until thickened. Remove from heat and add vanilla and peanut butter.
Pour when warm because it will thicken as it hardens and become less pourable.
*You can also omit the peanut butter and just make a traditional caramel sauce.