- Yield: 2 Servings
- 9 oz (250 g) Brioche Dough
- 2 large ripe bananas
- 1¾ oz (50 g) caster (superfine) sugar
- 3½ oz (100 g) unsalted butter
- 3½ oz (100 g) dark chocolate (70% cocoa solids), finely chopped
- 2¾ oz (80 ml) whipping cream (35% fat)
How to Make It
- Prepare the brioche dough to the end of the first prove. Cover with plastic wrap and refrigerate overnight.
- Divide the brioche dough in half, then roll each portion out on a lightly floured work surface into a 15 cm (6 in) round. Place on a large baking tray lined with baking paper, then cover with a dry cloth and set aside in a warm place to prove for 1 hour, or until the dough has doubled in size.
- Meanwhile, cut the bananas into 1 cm (½ in) thick slices. Put the sugar and half of the butter in a large frying pan and cook over medium heat until the butter has melted. Add the sliced bananas in a single layer and cook for 3–5 minutes, or until golden brown. Turn the bananas over and cook until golden on the other side, then remove from the pan and place in a single layer on a plate to cool.
- Put the chocolate and the remaining butter in a small saucepan and stir over very low heat until melted and smooth. Remove from the heat and set aside.
- Preheat the oven to 180°C (350°F). When the dough has proved, use your fingertips to make small craters all over the pizza bases; this prevents the cream from running off the pizza during baking. Arrange the caramelised bananas evenly over the top of the pizzas.
- Bake for 10 minutes, then open the oven, slide out the pizzas on the tray and drizzle the cream over the top. Bake for another 10 minutes, or until golden and bubbling. If the pizza tops caramelise before the bases are cooked, cover loosely with a piece of foil; this will deflect the heat from the top and stop the caramelisation. Remove from the oven, drizzle with the melted chocolate mixture and serve immediately.