Recipe: Pillow of Dreams Pizza from New Pizza by Steve Manfredi »

Featuring the much loved Nutella!

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Pillow of Dreams

Pillow of Dreams [©Murdoch Books]

<i>New Pizza</i> by Steve Manfredi

 

Italians love pizza. Italians love Nutella. So award-winning Italian-born chef Stefano Manfredi has combined these two loves in this delightfully delicate-looking dish in New Pizza.

This new book reveals the evolving world of pizzas, taking its roots forward with an interesting and diverse array of toppings, classical and modern. Combine these with his perfect pizza base (see recipe below) and the result will take your pizza nights to a whole new level.

A sweet treat not quite like any other to end your next pizza night!

Stefano writes:

Italians love their Nutella. It’s a treat given to them in their childhood and many continue this love affair when they become adults. Nutella is now famous throughout the world, but its origins begin with Italian pastry maker, Pietro Ferrero, who created a chocolate bar cut with high-quality Piemontese hazelnut paste. That was in 1946 when chocolate was in short supply post-war. It became an instant success.

Many loved having bread and chocolate for breakfast, so in 1951 a version with a creamy, spreadable consistency was invented called Supercrema. It was Pietro’s son Michele who rebranded it as Nutella in 1963 and it is now enjoyed by millions of people all over the world.

This is Pizzaperta’s version of a Nutella pizza. When our chef, Gianluca Donzelli, created it he said it was ‘like a dream’. "A pillow of dreams," I replied. Indeed it is.

Ingredients (serves 4):

  • 250 g (9 oz) ball of basic pizza dough (see basic dough link below) shaped as you would a normal round pizza, but make it larger by not leaving a cornice on the edge (see dough link below)
  • 4 tablespoons Nutella
  • 2 tablespoons flaked almonds
  • icing (confectioners’) sugar, for dusting
  • 1 scoop of vanilla gelato
  • 2 strawberries, halved
  • 1 tablespoon thinly sliced fresh mint leaves
  • 1 sprig of fresh mint

Method:

Place a large tile in your oven for the pizza, then preheat to full heat (without using any fan-forced function) for at least 20 minutes (link below). Cut the pizza base into as large a square as possible. Place a tablespoon of Nutella halfway between each corner and the middle of the square. Scatter the flaked almonds on top of each tablespoon of Nutella.

Fold each of the corners of the dough into the centre over the filling, forming a smaller square, and seal by pinching the edges gently where the folds meet. Place the pizza in the oven for 3–5 minutes until cooked, turning to get an even colour. Once cooked, remove from the oven and place on a board. Sprinkle with a light dusting of icing sugar.

Place on a serving plate. Add a scoop of vanilla gelato in the middle, a strawberry half in each corner and scatter the sliced mint on top. Finish with a mint sprig on the gelato.

Here are Stefano's step by step instructions for creating and cooking the perfect basic pizza base »

 

This recipe is from New Pizza by Stefano Manfredi and is reproduced with the kind permission of the publisher.

New Pizza by Steve Manfredi is published by Murdoch Books (Sydney, NSW; Aug 2017; Hb; 248 pp; RRP A$39.99). It is available directly from the publishers and at good bookstores nationally .

It can also be found to purchase online via booko.com.au »

See links below for more information and recipes from New Pizza

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October 06th, 2017
 
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