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Mirabelle Coconut Pizza with Wild Yeast Water

Mirabelle Coconut Pizza with Wild Yeast Water



© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Pizzas don’t always have to be savoury. Try this simple dessert pizza made with mirabelles and coconut cream. The dough is prepared with white spelt flour flavoured with Dutch-processed cocoa powder and naturally leavend with wild yeast water and sourdough discard. It makes a perfect summer treat, late afternoon pick-me-up or even as a late-night dessert.

Dough Topping
  • 230 g White spelt flour #630
  • 10 g Dutch-processed cocoa powder
  • 20 g Rye sourdough
  • 40 g Coconut sugar
  • 25 g Butter, softened
  • 1 Egg, medium
  • 100 ml Wild yeast water
  • A large pinch of salt
  • 500 g Mirabelles, pitted
  • 75 g Butter, softened
  • 40 g Powdered sugar
  • 35 g Coconut flakes
  1. In a mixing bowl, add spelt flour, cocoa powder, coconut sugar, softened butter, egg, wild yeast water and 1 pinch of salt. Mix everything with a hand mixer fitted with dough hooks for 5 minutes. Cover and leave to rise on the kitchen counter for 12-16 hours. Stretch and fold 2-3 times for the first 4 hours. Cover the dough with a plastic wrap and let it finish the fermentaion.
  2. Place the dough on a piece of baking paper. Lightly flour your hands and press evenly to form an oval, approx. 14×10 inc / 35×25 cm. Cover and leave to rise for a further 2 hours.
  3. In the meantime, split the mirabelles open and remove the pits.
  4. Beat softened butter and powdered sugar together until airy and light. Add in coconut flakes. Mix until well combined.
  5. Press your fingers into the dough to make dimples. Fill each dimples with 1/2 teaspoon of coconut filling and top each with a mirabelle.
  6. Preheat the oven to 200C/400F. Bake the mirabelle pizza in the middle of hot oven for about 30 minutes. Sprinkle the top with some coconut flakes if desired.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com



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