Servings: 1 to 2
Prep time: 20 minutes
Cooking time: 3 to 5 minutes in a pizza oven or 10 to 15 minutes in a conventional oven
Ingredients
Filling
- 125 ml (½ cup) very strong espresso, cooled
- 15 ml (1 tbsp) amaretto
- 30 ml (2 tbsp) sifted cocoa powder
Mascarpone Cream
- 250 ml (1 cup) mascarpone cheese
- 175 ml (¾ cup) 35% whipping cream
- 60 ml (¼ cup) sugar
- 1 lemon, finely grated zest
- 15 ml (1 tbsp) amaretto
Preparation
- Remove the JG pizza dough from the refrigerator after resting for 24 hours and let it come to room temperature for 1 to 2 hours on the counter.
- Roll out the dough into a disc.
- Place a small metal bowl or mixing bowl in the center to prevent the dough from rising too much during baking.
- Bake in a preheated pizza oven for 3 to 5 minutes, until the dough is golden brown and cooked through, or bake in an oven preheated to 550°F for 10 to 15 minutes.
- Remove the bowl and let cool completely.
- Mix the cooled coffee and amaretto.
- Generously brush the bottom of the cooled pizza with this mixture.
- In a bowl, whip the mascarpone with the cream, sugar, lemon zest, and amaretto until light and creamy.
- Spread the mascarpone cream evenly over the entire surface of the pizza.
- Sprinkle generously with sifted cocoa powder, cut into wedges, and serve immediately.
