with figs, white chocolate and red acid.
Puff pastry (from a baker or a shop)
Icing sugar flour
40-50 g. white chocolate
20-30 g. almonds
“Bull's Blood” beetroot
200 g. Marzipan
200 g. butter
200 g. sugar
50 g. flour
Mix together to a dough and put in a piping bag.
Roll out the puff pastry in flour and cut out a circular shape with a diameter of about 33 cm. Pipe out the mazarin in a spiral. Divide each fig into eight and spread them out on the base. Use about 12 pieces per pizza. Cut up the almonds and sprinkle them on top. Do the same with the white chocolate. Sprinkle the pizza with icing sugar. Bake on the baking stone until golden and caramelised. When it’s finished, garnish with red sorrel and Bull’s blood. Serve with apple syrup.