To make this dessert pizza I created a compote from a fruit called Lipote. A few weeks ago we visited the La Vega Estate and Mr Manhin was gracious enough to show us around and he also gave us a few fruits to try. One of the fruits he gave us was Lipote, it was the first time I heard about this fruit. A berry that gets darker as it ripens. Tart in flavor with a hint of sweetness and the flesh is reminiscent of pommerac as they are actually relatives. Lipote may not be the easiest thing to get your hands on so some great substitutes are sorrel, sour cherries, blueberries, cranberries, strawberries, pears and apples.
Dessert Pizza With Lipote Compote
Lipote Compote Ingredients
- 1 cup lipote berries de-seeded
- 1 cup of water
- 1 cup of brown sugar
- 1 cinnamon stick
- 2 bay leaves
Method:
- Add fruit to a saucepan
- Add water, sugar, cinnamon and bay leaf
- Bring to a boil then reduce heat to low and allow to simmer for 15 to 20 minutes
Pizza Dough Ingredients
- 1 cup double zero flour
- 2 cups all purpose flour
- 1 tbsp yeast
- 1 tsp salt
- 1 tsp sugar
- 2 cups warm water
Method:
- Combine dry ingredients and mix thoroughly
- Gradually add warm water and bring together until dough forms into a ball
- Place dough ball on a floured surface and knead for 10 minutes
- Place in a bowl, cover with a damp cloth or plastic wrap and allow to prove until doubled in size (approx 45 minutes)
- Punch air out dough, then portion into 4 dough balls
- Place dough on floured surface and roll out until about 10 inches in diameter
- Place dough in a preheated frying pan or tawah and cook for 45 seconds to 1 minute
- Turn off heat then flip dough, allow residual heat to cook the topside for 1 minute
- Top pizza dough with compote and goat cheese
- Place under the broiler in the oven at 450 degrees for 3 to 4 minutes
- Allow to cool for 5 minutes before topping with fresh mint
- Serve and Enjoy
