- PUFF PASTRY (FROM A BAKER OR A SHOP)
- ICING SUGAR FLOUR
- 2 FIGS
- 40-50G WHITE CHOCOLATE
- 20-30G ALMONDS
- RED SORREL
- “BULL’S BLOOD” BEETROOT
- MAZARIN (200G MARZIPAN, 200G BUTTER, 200G EGG, 200G SUGAR AND 50G FLOUR MIXED TOGETHER TO A DOUGH)PUT IN 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.