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,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
  • Sauce
  • 8 ounces fresh Black Mission Figs
  • 3 ounces sugar
  • 3 ounces balsamic glaze
  • 1 ounce butter
  • Ingredients


  1. The Dough
  2. 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.
  3. Transfer to a clean bowl and cover; let stand until double.
  5. When the dough is ready, punch and divide into 8 individual dough balls; rest on a floured surface and cover.
  7. 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.
  10. The Cream Filling
  11. 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.
  12. Place 2 cups of the milk and the vanilla bean in a pot and bring to a boil over high heat, remove the bean.
  14. 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.
  16. Transfer to a clean bowl; add the butter and salt; cover and chill. Fold in the Ricotta Cheese and confectioner's sugar before using .
  18. The Topping
  19. Cut the apricots around the seam, twist in half and lift out the seed; cut into quarters.
  20. 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.
  22. The Sauce
  23. 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.
  25. Build the Pizza
  26. 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.
  27. Remove from the oven; place each on its own plate and drizzle with the fig reduction.
  29. 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.
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