A Japanese food magazine that I have occasionally written for once asked me if I had ever made a dessert pizza, which may seem an unusual idea at first but really a pizza is just a carbohydrate base with a topping (think of it like a flat tart). Many years ago I did make a dessert pizza and this is it — a real taste treat. The base is a variation of brioche, a sweet yeast bread enriched with butter and eggs.
Dissolve yeast in the milk with
Sift flour with salt and remaining brown sugar and put
Add butter in four equal batches, mixing well between each addition. Knead in remaining flour mixture. Cover bowl with plastic wrap and leave in a warm place until doubled in size — about 1 hour.
Knock dough back with your fist and knead briefly then divide into six balls. Press each ball between your hands to make a disc about
Divide chocolate between bases, then pear wedges and lastly quince paste. Leave in a warm spot for 10 minutes then place on the middle shelf of the oven and
© 2003 Peter Gordon. All rights reserved.