Pastel de Nata Pizza
Sweet pizza! You have to try this flavour combination and then you'll understand why we've call it Pastel de Nata.We were introduced to these flavours when we joined Adam aka Peddling Pizza for a pizza masterclass. We learnt so much. He's such a nice chap and so willing to share his knowledge and expertise. Give him a follow and if you get the opportunity, go find him at St Albans market on a Wednesday and taste his pizza.This pizza was a showstopper! Who knew that some ready made custard and Biscoff spread on a pizza could be so good. Flavours reminiscent of the Portugese custard tarts.Give it a go, you won't be disappointed.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Big Green Egg for an indirect cook at 350°C with the convEGGtor, stainless steel grid and the baking stone (this should have been allowed to get very hot beforehand).
- When you're ready to start cooking, add the pizza wedges. Close the rEGGulator. This forces the air to roll over the pizza come out the front of the Egg
- Take a dough ball and stretch it out so it is very thin, 2-3mm. Flour the surface with rice or semolina flour. These flours don't absorb water easily so your pizza is much less likely to stick to the surface. It also gives your pizza a bit of a crunch. In some ways it’s a secret ingredient that will set your pizzas apart.
- Spread a thin layer of custard on to your rolled pizza base.
- Using a peel, place the pizza on to the baking stone and cook for about 7 minutes until the custard has started to caramelise or the dough is crispy.
- Once cooked remove from the Egg and place on a board or plate. Drizzle with some warmed Biscoff sauce.
- Dust over some icing sugar!
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