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Pizza-My Heart Ice Cream

Pizza-My Heart Ice Cream

By not-recognizedPublished on 17 January 2022Pizza 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. 
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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.