- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Serving: Serves 06-08
Mango Cheesecake Pizza on the BBQ
A pizza on a BBQ?! YES! Tenina Holder from Cooking with Tenina shows us how with this incredible dessert recipe. The combination of the fresh mango coulis and the cheesecake mix is out of this world. We are sure your guests will be impressed when they see a dessert pizza come out of the BBQ!
Recipe Tester Feedback: “This would be an awesome end to a BBQ on a summer arvo. Something pretty different but certainly tasty." - Lauren
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 10 minutes + 20 minutes preheat time + rising time
Cooking Time 15-20 minutes
Serves 6-8
Cannot be frozen
You will need:
knife
chopping board
peeler
jar
spatula
zester
small bowl
silicone mat
pizza stone
rolling pin
baking paper
Ingredients
- mango - 1, peeled and sliced
- strawberries - sliced, to top
- crème fraîche - or sour cream, to serve
- ice cream - vanilla, optional, to serve
- Mango coulis:
- mango - 2-3, peeled and stone removed
- coconut sugar - 50g
- lime - 2, juice only
- Cheesecake topping:
- caster sugar - 70g, golden
- lemon - 1, zest and juice only
- cream cheese - 250g, cubed
- vanilla bean paste - 1 tsp
- Pizza base:
- yeast - 20g, fresh
- buttermilk - 150g
- coconut sugar - 20g
- bakers flour - 230g
- coconut - 70g, shredded
- salt flakes - pinch, pink
- Variations:
- mango - tinned, to replace fresh mangoes
- yeast - 1 tsp, dried, to replace fresh yeast
Method
- Mango coulis:
- Add the mango flesh (from 2-3 mangoes), coconut palm sugar (50g) and lime juice (from 2 limes) to the bowl. Program 5 minutes / 90C / Speed 3.
- Program 1 minute / Speed 8, measuring cap on. Remove the coulis from the bowl and place into a jar in the fridge until you're ready to use it. You can continue on to the next step without washing the bowl.
- Cheesecake topping:
- If you need to make your own golden caster sugar, add raw sugar (70g) to the bowl and grind Speed 9 / 3 seconds.
- To the golden caster sugar (70g), add the finely grated lemon zest (from 1 lemon) to the bowl. Mill Speed 10 / 10 seconds.
- Add the lemon juice (from 1 lemon, no more than 40g), cubed cream cheese (250g) and vanilla bean paste (1 tsp) to the bowl. Program 1 minute / Speed 6. Set aside in a small bowl in the refrigerator. You can continue on to the next section without washing the bowl.
- Pizza base:
- Add the fresh yeast (20g), buttermilk (150g) and coconut palm sugar (20g) to the bowl. Program 2 minutes / 37C / Speed 2.
- Add the bakers flour (230g), shredded coconut (70g) and pink salt flakes (pinch) to the bowl. Mix Speed 6 / 6 seconds.
- Program 2 minutes / Closed Lid / Kneading Function.
- Wrap the dough in a floured silicone mat and allow it to double in size before proceeding with the recipe.
- Assembly:
- Fire up the BBQ to a high heat with a pizza stone in place and ready to go. Make sure the temperature is at least 250C and that the pizza stone is very hot – this will take at least 20 minutes to preheat.
- Roll your pizza base into a large flat circle and allow it to rise again on a piece of baking paper.
- Carefully move the pizza base onto the hot pizza stone and cook for around 8-10 minutes, until it has started to puff up a little.
- Remove the base from the BBQ and spread the cheesecake mixture on top. Return the pizza to the BBQ and cook for a further 8-10 minutes, or just until the edges are colouring up and you can see that the topping is set.
- Remove the pizza from the BBQ and top with the peeled and sliced mango (1), sliced strawberries, crème fraîche and vanilla ice cream, if desired.
- Drizzle with the mango coulis and serve immediately.
- Enjoy!
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