Sweet pizza

Corrado Assenza - Simone Padoan

For one 8-slice pizza

For the pizza topping
150 g of Ragusano toma cheese
80 g of Caffè Sicilia pink grapefruit jam
60 g Caffè Sicilia honey-candied peppers
20 g of Furgentini extra virgin olive oil
10 g of Pariani Romana di Noto almond oil

For the pizza base
250 g of mother dough
1 kg of Petra 9 flour
500 g of water
50 g of extra virgin olive oil
25 g of Maldon salt flakes


For the pizza base
Place the mother dough in a mixer with all the water. Process on the first speed for 2-3 minutes. Add the flour and process on the first speed. After 2 minutes, add the oil followed by the salt after 2 more minutes. Process for 6 more minutes. Process on the second speed for 3 minutes. Take the dough out of the mixer and leave it to rest at room temperature for 10 minutes, keeping it covered so the outer surface doesn't dry. Use a rolling pin to roll out the dough to a thickness of 4-5 cm and then cut it into pieces and weigh them (each pizza requires a ball of dough weighing about 250 g). Knead them to obtain balls of dough after 6 hours of maturing. Leave the dough to rise in special tins or spaced apart on the work surface, covering with a cloth or a sheet of nylon, at a temperature of 24 °C, for at least 3 hours or until they have increased their volume. At this point, the balls are ready to be rolled out on a lightly greased baking sheet, best round with a diameter of 28-30 cm, to have a 4-5 mm thick pizza.

For the pizza topping
A couple of hours before using, cut the honey-candied peppers into fine julienne strips and place them in a suitable container, adding the almond oil. Take the pizza base out of the oven 3 minutes before fully cooked, add the Ragusano toma cheese previously cut into small pieces. Put the pizza back in the oven and finish cooking. When cooked, take it out of the oven and complete it, adding small amounts of jam, alternating with the pepper strips. Complete with a drizzle of oil.