Pizza Tiramisu

  • 1 cup Shamrock Farms Heavy Cream, whipped to stiff peaks
  • 4 each balls of pizza dough
  • 1/4 cup all-purpose flour
  • 2 ounces extra virgin olive oil
  • 2 ounces dark rum
  • 2 shots espresso coffee
  • 8 ounces chocolate moctezuma, Mexican table chocolate, crumbled
  • 8 ounces mascarpone cheese, whipped
  • 2 tablespoons honey
  • 1 bar Lindt® milk chocolate, shaved
Cooking instructions
  1. Preheat oven to 500 degrees F. Add the honey to the mascarpone and whip to blend the mixture. Whip the Shamrock Farms Heavy Cream to stiff peaks. Fold the whipped cream into the mascarpone in stages. Fold 1/3 of the whipped cream into the mascarpone. Fold in the next 1/3, repeating the folding procedure. Finally, fold in the last 1/3 of the whipped cream. Put the mascarpone honey cream mixture into a piping bag with a star tip and keep refrigerated.
  2. Set 4 portions of pizza dough in work area with flour for dusting. Roll out dough to achieve a 10-inch (10”) round. If you have a pizza peel, dust peel with flour and place pizza dough on peel. If you do not have a peel, place the pizza dough on a sheet pan with flour.
  3. Combine the rum and the coffee in a spray bottle. Liberally spray the rum/coffee mixture on the pizza. Evenly scatter the crumbled chocolate on the pizza dough. Brush or spray olive oil on the crust of the pizza not covered by sugar.
  4. Place the pizza in the oven and cook until pizza is golden brown and the chocolate sugar mixture is bubbling slightly. Remove the pizza from the oven and let cool for a couple minutes. Spray the caramelized sugar with more of the rum/coffee mixture. Cut the pizza into eight slices. Pipe the desired amount of mascarpone cream mixture onto each slice individually. With a vegetable peeler, shave the milk chocolate directly onto each slice of pizza. Serve immediately.