Brioche Pizza recipe
30 Aug 2019
How about revisiting the famous pizza recipe to create a sweet and tasty pizza to share? By updating this recipe, the salty dough becomes a soft and smooth brioche. Embellished with fresh fruit, a fruity topping and small pieces of crème brûlée, this brioche pizza is a novel afternoon snack that is perfect to share with family or friends. It’s also easy to adapt to your own preferences.
Ingredients
Dough
- Tegral Brioche Moelleuse - 1000g
- Water - 300g
- Eggs - 300g
- Olive Oil - 50g
- Yeast - 20g
TOTAL DOUGH 1670g
Filling
- Vivafil Apricot - 100g
- Crème Brulée - Q.S.
Topping
Apricots - Q.S. Cherries - Q.S.
Working method
Author: Enrico Ruggiero
- Country: Italy
- Specialty: Italian specialty bread like pizza, focaccia, Stirata Romana, sweet breads: panettone, pandoro, colomba
- Motto as a baker: "Learn art and put it aside"
