Yield: 8 servings
Prep: 1 hour
Total Time: 1 hour 45 minutes
Churro Crust Powder:
¼ c. Light Brown Sugar
¼ c. Granulated Sugar
1 tsp. Cinnamon
Creme Brûlée Custard:
1 c. Heavy Whipping Cream
½ c. Full Fat Milk
½ c. Granulated Sugar
Zest of 1 Orange
1 tsp. Vanilla Paste
4 Egg Yolks
2 Tbsp. Cornstarch
1 tsp. Instant Yeast
3 tsp. Granulated Sugar
1 c. Warm Water (Temp. of 105 - 110F)
2.5 c. All Purpose Flour
1 Tbsp. Pumpkin Spice Powder
½ tsp. Salt
½ PLUS 3 Tbsp. Olive Oil
¼ c. Unsalted Butter (melted)
1 c. (or 8 oz.) Dark Chocolate (grated or finely chopped)
1 c. Heavy Whipping Cream
1 - 2 Blood Oranges (peeled & pith removed)
Churro Crust Powder
- In a small bowl, combine all ingredients and stir until well blended. Store the churro crust powder in an airtight container, and reserve for later.
Creme Brulee & Blood Orange Toppings
- In a medium saucepan, stir together the heavy cream, full fat milk, granulated sugar, orange zest and vanilla paste. Place onto a medium heat, and heat the cream to 170F (also known as “scolding” the milk).
- In a large bowl, whisk together the egg yolks and cornstarch. Temper the egg paste by very gradually stirring in the hot cream. Once all of the ingredients are well combined, pour them back into the medium saucepan.
- Place the saucepan onto a medium heat, and stir continuously for about 4 minutes. Once the custard has thickened, take it off of the heat, and pour the custard through a fine mesh sieve. Store in a food safe container, cover with plastic wrap (to prevent a skin from forming) and then place into the refrigerator. Allow the creme brulee custard to cool for a minimum of 2 hours.
- In a small bowl, combine and gently stir together the instant yeast, granulated sugar and warm water. Set the bowl aside, allowing the yeast to activate, for 5 minutes.
- Meanwhile, use a large bowl (fit to be used with a stand mixer) whisk together the all purpose flour, pumpkin spice and salt until well combined.
- Now, pour in the yeasted water and ½ Tbsp. of olive oil to the center of the flour mix. Using a hard spatula, gently fold until all of the ingredients have just combined. Fit the bowl to the stand mixer, and lock on the paddle attachment (or dough hook). Set the mixer to a medium-high speed and “knead” for about 2 minutes, or until a smooth pizza dough ball has formed . You may need to add in a small amount of flour if the dough is wet, or a little warm water if the dough appears to be dry. **Alternatively, you could knead the dough with your hands by liberally flouring the counter top and kneading for about 50 turns.**
- Flour the counter and shape the dough into a uniform ball. In a new large bowl, pour in about 3 tbsp. of olive oil and grease the entire bowl. Place the dough ball into the center, lightly coat the ball in some of the, in the bowl, olive oil, cover with a clean tea-towel, and prove for 1 hour. If you do not have a proving draw, preheat your oven to 120F, turn off the oven and then place the dough ball bowl into the oven. The oven will keep the dough nice and warm.
- Preheat the oven to 425F. Flour the counter top again, but this time only using a light dust of flour. Using whatever method you are most comfortable with, toss or roll out the dough. You are now shaping the base of the pizza. Place the prepared pizza disk onto a tray, or pizza stone, and then pierce the surface with a fork about 10 times. I created a 16 in. disk and then rolled in & pinched the outer edge of the dough to create an obvious crust.
- Paint the entire surface, and crust, with melted butter. You may not need to use the entire amount of butter. Dust the crust (only) with the churro crust powder. Clear away any loose churro crust powder that did not make it onto the pizza. Place the prepared pizza crust tray into the oven and bake for 15 minutes.
- Once the pizza is baked and out of the oven, paint another layer of melted butter onto the crust and sprinkle on some more churro crust powder. Allow ot to cool completely before adding on the toppings.
- Place the dark chocolate shavings into a medium glass bowl.
- Using a microwave safe bowl, pour in the heavy whipping cream. Heat for about 30 seconds, stir, and then heat for another 30 seconds. Be sure to watch the heavy whipping cream, as it will bubble and potentially spill over.
- Pour the heated cream over the top of the chocolate shavings. After 3 - 5 minutes, gently stir with a fork, or whisk, until a glossy ganache has formed. If this is your first time making ganache, you will likely doubt a ganache will form at first. Have no worries! I promise it will.
- Divide the ganache into 8 small servings, as this is the dipping sauce for the churro crust.
- Spread the chilled creme brûlée custard on the entire center of the cooled baked pizza dough. Slice the blood orange into ¼ in. thick slices, and then gently press them into the creme brûlée custard.
- Dust the entire surface of the pizza with a light coat of granulated sugar. Using a brûlée torch, torch the sugared surface until the desired appearance and texture has been achieved.
- Slice the pizza into 8 slices. Serve!