I can’t wait for you to try our brand new frying pan pizza range. It makes homemade pizza dough so easy – you won’t need to knead it, or wait for it to rise.

Having pizza soon? Then I highly suggest whipping up an extra batch of dough, and saving some room for a (pizza-themed) dessert.

Scroll down to find not one but four dessert pizza recipes using our new dough, including fruit-flavoured, chocolate and one Elvis-inspired combination featuring my favourite peanut butter: Manilife.

Cherry and Ricotta Pizza

Or, the classy one, as we like to call it. This combination of cooked and fresh cherries and tangy cheese goes great with a chilled glass of white wine. Oh-la-la!

Serves 4-6 as a dessert

Cook Time 45 minutes

Ingredients

200g strong white flour

50g semolina

7g sachet fast action yeast

2 tbsp caster sugar

100g ricotta

1 tbsp icing sugar

50g cherry jam

200g cherries, pitted

Step 1:  Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9.  Heat a large baking tray in the oven (this stops soggy pizza bottoms!) Add the yeast to a large bowl with 100ml warm water and 2 tbsp sugar. Mix and set aside for 5-10 min.

Step 2:  Roughly chop half the cherries and mix them with cherry jam. Mix ricotta and icing sugar in a separate bowl.

Step 3:  Add flour and semolina to the bowl with yeast mixture. Add up to 75ml warm water, a little at a time. Mix with a plastic spatula until a sticky dough ball has formed, then tip onto a floured work surface and half (no kneading needed!) Dust each dough ball in a light coating of flour.

Step 4: Press each dough ball in its centre and push outwards with your fingers. Leave the rim of the pizza untouched to form a crust (stick the dough back together if it rips). Dust with extra flour to stop it sticking. Your base needs to be slightly smaller than a side plate (they’ll grow in the pan).

Step 5: Heat large, dry, wide-based pan (preferably non-stick) over a high heat. Once hot, add the pizza base, pushing the dough to the edge to shape the crust.  Pick up the pizza dough, gently flipping it over with the back of your hand to stop it ripping.

Step 6: Add 1/2 ricotta to each pizza and spread evenly with the back of a spoon (be careful of the hot pan!). Cook for 3-4 min, or until the crust has started to puff. Remove the heated tray from the oven and slide onto the tray. Repeat for the next pizza base. (Avoid raw dough by making sure the pizzas don’t overlap on the tray).

Step 7:  Drizzle crusts with olive oil and bake for 10 mins. Remove from the oven, drizzle over cherry jam mixture and return for 2-3 minutes, until the crust has puffed and browned. Remove, top with the remaining cherries. Enjoy while it’s hot!

S’more Pizza

Gimme gimme s’more, gimme s’more… Is what you’ll be singing to yourself after the first bite of this opulent sweet treat. Really going in on the decadence? Triple your chocolate measures.

Serves 4-6 as a dessert

Cook Time: 45 minutes

Ingredients

200g strong white flour

50g semolina

7g sachet fast action yeast

2 tbsp caster sugar

50g cream cheese

1 tbsp icing sugar

½ tsp vanilla extract

50g nutella

30g mini marshmallows

20g chocolate chips

2 tbsp chocolate sauce

Step 1:  Preheat oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9. Heat a large baking tray in the oven (this stops soggy pizza bottoms!) Add the yeast to a large bowl with 100ml warm water and 2 tbsp sugar. Mix and set aside for 5-10 min.

Step 2:  While the yeast develops, mix cream cheese with icing sugar and vanilla extract. Set aside.

Step 3:  Add flour and semolina to the bowl with yeast mixture. Add up to 75ml warm water, a little at a time. Mix with a plastic spatula until a sticky dough ball has formed, then tip onto a floured work surface and half (no kneading needed!) Dust each dough ball in a light coating of flour.

Step 4: Press each dough ball in its centre and push outwards with your fingers. Leave the rim of the pizza untouched to form a crust (stick the dough back together if it rips). Dust with extra sprinkles of flour to stop it sticking. Your base needs to be slightly smaller than a side plate (they’ll grow in the pan).

Step 5: Heat large, dry, wide-based pan (preferably non-stick) over a high heat. Once hot, add the pizza base, pushing the dough to the edge to shape the crust.  Pick up the pizza dough, gently flipping it over with the back of your hand to stop it ripping.

Step 6: Add 1/2 cream cheese to each pizza and spread evenly with the back of a spoon (be careful of the hot pan!). Cook for 3-4 min, or until the crust has started to puff. Remove heated tray from the oven and slide onto the tray. Repeat for the next pizza base. (Avoid raw dough by making sure the pizzas don’t overlap on the tray).

Step 7:  Drizzle crusts with olive oil and bake for 12-14 minutes until the crust is puffed and lightly golden. Carefully remove and spread nutella over the cream cheese. Sprinkle marshmallows and bake for a further 1-2 minutes until the marshmallows are toasted. Remove from the oven and top with a decadent sprinkle of chocolate chips and gooey drizzle of chocolate sauce.

Caramelised Banana and Peanut Butter Pizza

Caramelising your bananas for a few minutes takes this dessert pizza to the next level of indulgence.

Serves 4-6 as a dessert

Cook Time 45 minutes

Ingredients

200g strong white flour

50g semolina

7g sachet fast action yeast

2 tbsp caster sugar

50g cream cheese

1 tbsp icing sugar

½ tsp vanilla extract, plus an extra splash

2x bananas

50g caster sugar

2 tbsp butter

1 tbsp milk

30g Manilife peanut butter

Ice cream to serve (one scoop per person)

Step 1:  Preheat oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9.  Then follow our easy Dough It Yourself pizza recipe to make your homemade dough.

Step 2:  Whilst your yeast is developing, mix the cream cheese with the icing sugar and vanilla extract.  Set to one side.

Step 3:  Once your dough is mixed, tip the dough ball out onto a floured work surface and cut into 2. Toss each dough ball in a light dusting of flour until coated.

Step 4:  Press each dough ball in the centre and push outwards with your fingertips, leaving the rim of the pizza untouched to form a crust. Keep going until your base is slightly smaller than a side plate (you will make them bigger in the pan!) Then heat a large, dry, wide-based pan over a high heat.

Step 5:  Once hot, carefully add the pizza base to the pan, pushing the dough out to the edge to help shape the crust. Add 1/2 of the cream cheese to each pizza and spread it evenly with the back of a spoon.  Cook the pizza base for 3-4 min or until the crust starts to puff up, then remove the tray from the oven and slide the pizza base onto the tray. Repeat this process for the next pizza base.

Step 6: Drizzle the crusts with oil and put the tray in the oven for 12-15 minutes until the crust is puffed and lightly golden.

Step 7: Whilst the pizzas are cooking, add 50g of caster sugar to a frying pan, cook over a medium heat until the sugar starts to turn melt, stir with a wooden spoon until all the sugar is liquid and has turned a golden brown colour.  Remove from the stove and mix through the butter and a splash of vanilla extract and the milk.  Slice the banana and add in a single layer in the pan.  Return the pan to the heat and cook the bananas for 1-2 minutes on each side until golden and covered in caramel.

Step 8: Mix the Manilife peanut butter with 1 tbsp boiling water and stir until smooth and creamy.  Remove the pizzas from the oven, top with caramelised bananas and drizzle your peanut butter.  Slice and add a scoop of vanilla ice cream to each piece before serving.

Want to make this the Elvis special? Cook up some streaky bacon until it’s crispy, then crumble over the top of the cooked pizza. A salty-sweet treat fit for any rock god.

Cinnamon Dough Sticks

I like to think of these as easier than a churro (no frying!), and tastier than a  breadstick. If cinnamon and sugar are your match made in heaven, these pillowy cinnamon dough sticks are for you.

Serves 4 as a dessert

Cook time: 50 minutes (plus overnight)

Ingredients

Our no-knead, no-prove pizza dough (full recipe)

50g caster sugar + 2 tbsp

½ tbsp cinnamon

50g butter

Red fruit jam, double cream and chocolate sauce to serve

Step 1: Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9. Put a large baking tray in the oven to heat up. Then start whipping up your no-knead, no-prove pizza dough.

Step 2: Tip the dough ball out onto a floured work surface and cut into 16 (no need to knead!). Toss each dough ball lightly in flour until coated.

Step 3: Roll each dough ball into breadsticks. Remove the preheated baking tray from the oven and line with a sheet of baking paper.  Add the dough sticks to the tray and bake for 15 minutes until golden brown and puffed up.

Step 4: Mix together 50g of caster sugar and cinnamon in a dish and melt the butter in a separate pan over a low heat. Mix the strawberry jam with 1-2 tbsp hot water to loosen it into a dippable consistency. Lightly whip the cream until it is about to form soft peaks.

Step 5: Remove the dough sticks from the oven. Lightly paint each dough stick with the melted butter and roll in cinnamon sugar. Serve in a bowl with the dips, and let the table help themselves!

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