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Chef Lynn Mansel's Sweet Pizza with Apricots and Sweet Ricotta Cream



The Dough

2 1/2 cups warm milk

1/2 ounce dry active yeast

2 lbs, 4 ounces bread flour

1/4 cup Filippo Berio olive oil

1 teaspoon salt

2 ounces honey

Pastry Cream

2 1/4 cups Milk

1 vanilla bean, split and scraped

1/2 cup plus 1 tablespoon granulated sugar

6 tablespoons cornstarch

1 large egg

4 large egg yolks

4 tablespoons unsalted butter

1/4 teaspoon salt

14 ounces well-drained ricotta cheese

8 ounces confectioner's sugar

Apricot Topping

1 pound Fresh Apricots

4 ounces sugar

2 ounces butter

2 ounces Ben Rye Sweet white wine


8 ounces fresh Black Mission Figs

3 ounces sugar

3 ounces balsamic glaze

1 ounce butter


The Dough
Dissolve the yeast in the warm milk and let stand a couple of minutes in a large bowl; stir in the honey and olive oil. Combine salt and flour together and fold in until it forms a soft ball; additional flour might be needed.

Transfer to a clean bowl and cover; let stand until double.


When the dough is ready, punch and divide into 8 individual dough balls; rest on a floured surface and cover.


When ready to top, flatten each with your hands and shape into 6-inch diameter rounds. Transfer each onto a cornmeal-dusted peel or a sheet pan.



The Cream Filling
Place the sugar and cornstarch in a small bowl and mix to combine. Add the egg, egg yolks, and 1/4 cup of the milk and mix until it forms a smooth paste.

Place 2 cups of the milk and the vanilla bean in a pot and bring to a boil over high heat, remove the bean.


Pour the boiled milk over the yolk mixture while whisking. Strain the mixture through a sieve back into a clean pot, taking care to scrape the mixing bowl well. Bring back to a boil over medium heat, whisking all the while; cook until mixture thickens.


Transfer to a clean bowl; add the butter and salt; cover and chill. Fold in the Ricotta Cheese and confectioner's sugar before using .


The Topping
Cut the apricots around the seam, twist in half and lift out the seed; cut into quarters.

Place the sugar and butter in a shallow pan over medium heat until the sugar is dissolved and it turns a light golden color. Add the Ben Rye and reduce by half; remove from the heat and add the apricots. Set aside to cool.


The Sauce
Cut the figs in quarters; place the sugar and butter in a shallow pan with the glaze and bring to a boil. Add the figs and cook for 5 minutes; strain and cool.


Build the Pizza
Place 3 ounces of the custard onto each of the dough circles, leaving one half inch of dough around the edge. Place the apricots in a decorative fashion on each of the pizza; bake for 15-20 minutes or until pizza is a golden color.

Remove from the oven; place each on its own plate and drizzle with the fig reduction.


Garnish each plate with a drop of Sweet Ricotta cream, 1/2 a fig and a fresh mint leaf. Finish with a dusting of confectioner's sugar.

This recipe is featured on show 1926 - Cooking Live with Lynn Mansel.


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