Pizza-My Heart Ice Cream
By not-recognized
Published on 17 January 2022
Pizza and ice cream is a child’s birthday party staple, but chef, author, and founder of the collaborative gastronomic project Kitchen Theory, Josef Youssef, has reimagined the classic combo for an ice cream dish with a twist. This recipe uses a homemade pizza slice as a base, topping it with habanero and pineapple BBQ jam, crunchy pepperoni pieces, fresh pineapple and mascarpone cheese. Your scoop of ice cream on top seals the deal. Time and servings
20 minsTotal time
20 minsPrep time
Ingredients
- 1 pack of dough it yourself 2 artisan thin crust white pizza bases
- 110 g of ross & ross gifts bbq jam habanero & pineapple
- 15 g of pepperoni slices
- 55 g of fresh pineapple, cut into bite-sized chunks
- 200 g of galbani italian mascarpone cheese
- 160 g of yeo valley organic vanilla ice cream
Method
Step 1
Cook the pizza base according to the pack’s instructions and leave it to cool.Step 2
While your base is in the oven, place your pepperoni slices in a dry pan over a medium heat and leave to cook until crispy.Step 3
When the pepperoni is ready, remove it from the heat and slice it into thin strips.Step 4
If you like, grill the pineapple chunks.Step 5
When your pizza base has cooled, spread the BBQ jam on top, followed by the mascarpone cheese.Step 6
Add the scoops of ice cream to the pizza and garnish with your pineapple and crispy pepperoni.