Mince Pie Festive Pizza with Orange Curd, Cinnamon Crumble and Baileys Cream
For all those pizza lovers out there, here is a festive spin on an old classic for a sweet treat.
Ingredients
PIZZA DOUGH
250g type 00 flour or strong bread flour
173g warm water (65% hydration)
5g salt
3g fast-action yeast
ORANGE & LEMON CURD
165g lemon juice
165g orange puree
½ lime zest
5 eggs
200g yolk
250g sugar
25g cornflour
100g butter
CINNAMON CRUMBLE
200g soft flour
100g butter
75g sugar
2.5g cinnamon
Pinch of salt
MINCEMEAT
Shop bought or homemade
Method
PIZZA DOUGH
1. Mix all the ingredients to form a sticky mass. Knead by hand or mixer until the dough is very well developed, very strong and elastic.
2. Grease a 800g/2lb loaf tin with oil, then add the dough and leave to prove for 45 minutes to an hour, or until doubled in size.
3. Weigh out the dough into 60g balls. Ideally, make the dough balls in advance and leave to rest in a cool place, covered with oiled cling film, for an hour. Allowing the dough to relax for a long time will make them much easier to stretch into a disc later.
ORANGE AND LEMON CURD
1. Whisk the sugar with eggs and yolks, once all mixed add the cornflour.
2. Heat the juices with the zest.
3. Pour the juice over the sugar mixture and bring to the boil.
4. Remove from the heat and whisk in the butter.
5. Remove from the pan and chill.
CINNAMON CRUMBLE
1. Crumb all the ingredients together and bake at 180°C on a tray for 20 minutes, allow to cool and break up into crumble pieces.
TO BUILD
1. Roll the dough out to shape on semolina.
2. Spread the orange curd around the pizza base.
3. Place your mincemeat evenly around the curd.
4. Sprinkle with crumble pieces.
5. Place in wood-fired oven at around 300°C for 2-3 minutes.
6. Remove once cooked. Add three good spoons of Baileys cream and some lemon zest.
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Method
PIZZA DOUGH
1. Mix all the ingredients to form a sticky mass. Knead by hand or mixer until the dough is very well developed, very strong and elastic.
2. Grease a 800g/2lb loaf tin with oil, then add the dough and leave to prove for 45 minutes to an hour, or until doubled in size.
3. Weigh out the dough into 60g balls. Ideally, make the dough balls in advance and leave to rest in a cool place, covered with oiled cling film, for an hour. Allowing the dough to relax for a long time will make them much easier to stretch into a disc later.
ORANGE AND LEMON CURD
1. Whisk the sugar with eggs and yolks, once all mixed add the cornflour.
2. Heat the juices with the zest.
3. Pour the juice over the sugar mixture and bring to the boil.
4. Remove from the heat and whisk in the butter.
5. Remove from the pan and chill.
CINNAMON CRUMBLE
1. Crumb all the ingredients together and bake at 180°C on a tray for 20 minutes, allow to cool and break up into crumble pieces.
TO BUILD
1. Roll the dough out to shape on semolina.
2. Spread the orange curd around the pizza base.
3. Place your mincemeat evenly around the curd.
4. Sprinkle with crumble pieces.
5. Place in wood-fired oven at around 300°C for 2-3 minutes.
6. Remove once cooked. Add three good spoons of Baileys cream and some lemon zest.
