Have you ever heard of sweet pizza? It’s something that has been around in Italian pizzerias for quite some time already. When I would still live in Italy we used to go out as a group of friends to a pizzeria and for dessert we’d order one sweet pizza for the whole table, usually a Nutella pizza. I hear that nowadays pistachio sweet pizza seems to be a hit in Italy.
One day I felt nostalgic of home, as it often happens these days, and I wanted to virtually travel back home, back to Piemonte, and what better way than with one’s taste buds? So I decided to create something new as I had the dough to make one more pizza. I’d make a sweet pizza inspired from a Piedmontese classic: the Pesche Ripiene, aka baked peaches stuffed with a cocoa and amaretti filling. The result was really good and I thought I’d share it in this virtual recipe book.
Clearly if peaches are in season I recommend using fresh peaches, but also peaches in syrup work too. In case you use peach halves in syrup, save some of the syrup to add to the filling. If you decide to use fresh peaches, substitute the peach syrup with simple syrup or milk (but in this case you might need to add some sugar to balance the flavor). For the actual recipe of the baked peaches the filling would be firmer, but I wanted to make it a little runnier as I knew it’d dry out a bit once baked in the oven.
Pizza dolce con Pesche alla Piemontese: Amaretto Peach Sweet Pizza
Pizza Dough of the weight of about 250g
- 50 g amaretti biscuits
- 15 g unsweetened cocoa powder
- ½ tsp amaretto liqueur optional
- 5 tbsp peach syrup or simple syrup 70 ml
- 1 peach
- Turn on your oven as high as it goes (the perfect temperature to bake a pizza would be 400°C/750F).
- Place into a blender the amaretti biscuits, the cocoa powder, the amaretto liqueur and the syrup and blend until smooth.
- Slice the peach into fairly thin slices.
- Spread and shape the pizza dough and prick it with a fork a few times in the center so that the dough won't rise in the center.
- Bake the pizza dough until the dough will start to look cooked, but will not have yet turned brown around the edge of the crust. The timing for this phase largely depends on how hot your oven gets. Mine gets to 300°C/570F and for my oven it takes around 3 minutes to reach this point.
- Remove your dough from the oven, spread the cocoa amaretto filling on it keeping one or two tablespoons aside for decoration and arrange the peach slices on it.
- Bake the sweet pizza until the crust will turn brown.
- Spread the cocoa amaretto filling you had kept aside on top of the sweet pizza and enjoy either warm or cold.