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Lemon Brioche Dessert Pizza
This is a wonderful spin-off of other dessert pizzas I have made. I think this one is leaning towards a lemon cake–style pizza, but of course served on a brioche bread base. The pizza is incredibly fresh, zesty, creamy, with a tangy yet soft bite. All the components here create a beautiful marriage of textures and flavours. While the pizza is relatively easy to make, there are some things to note. First of all, the pizza dough quantity makes extra, as it is easier to produce at this scale (unless you are comfortable reducing everything precisely by grams, such as splitting eggs into smaller gram quantities). Very small quantities can be worked by hand if you are comfortable doing so, but they are more fiddly, while larger quantities are easier for a stand mixer to handle; this is why the dough quantity here is written slightly larger. Due to the small quantities used per pizza, this recipe does produce some extra leftover components, meaning you should not necessarily use all of each component in one pizza. The pizza works wonderfully well, but any ingredient added in excess, especially the passion fruit syrup or meringue sticks, can quickly push the dessert pizza into overly acidic territory. No stress, of course; just remember restraint and good execution. Difficulty: Intermediate
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