Name: Chocolate-Cherry-Berry Dessert Pizza
Ingredients: 3 egg yolks; 1 1/2 tsp fine sea salt; 260g water; 2 tsp instant yeast; 500g unbleached, plain spelt flour; 1 Tbsp Rapadura or coconut sugar; 50g macadamia oil (or olive oil for nut free), plus extra for shaping the dough; (or use one of the GF recipes in the notes above); 1 batch of Chocolate Hazelnut Spread (see link above for recipe – or use your own version of ‘Nutella’ or ganache); 1 800g jar of Morello cherries, drained, or frozen cherries, thawed; 1 125g punnet fresh blueberries, rinsed; zabaglione (see below); 80g flaked almonds (or flaked coconut for nut free); 2 tsp pure maple syrup; 1/2 tsp vanilla powder or almond extract

Instructions

Line 3 large pizza trays with baking paper, and set aside.
Place all base ingredients into a Thermomix bowl and mix 6 sec/speed 6.
Knead on interval setting for 1 1/2 mins, then wrap dough loosely in Thermomat (or silicon bread mat, or place in an oiled bowl and cover) and let it rest for 20 mins while you prepare the toppings.
Preheat oven to 200C, with pizza stones on racks if you have them.
After the dough has risen, divide it into three portions and press out into circles using a little more oil, and place on trays.
Divide chocolate hazelnut spread between the three pizzas and spread evenly over the bases.
Scatter the cherries and blueberries over the pizzas, and set them aside to rise while you make the Zabaglione.

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Chef's Notes

Best served hot, while the base is crisp.
Leftovers can be stored in the fridge in an airtight container, but they will get a bit soggy and the Zabaglione will melt into the chocolate – although my kids don’t complain! They still taste good.

Best served hot, while the base is crisp.
Leftovers can be stored in the fridge in an airtight container, but they will get a bit soggy and the Zabaglione will melt into the chocolate – although my kids don’t complain! They still taste good.