Time: 2 ore più riposo
Difficulty: Facile

Making homemade desserts is a great satisfaction, put your hands in dough and see take shape to delicacies.Today, however, I propose an ideal recipe for sweet and salty base, pizza.
Characteristics :
is a food loved all over the world, but the excellence remains Italian.
In this recipe I propose it in a sweet version, rich in colors and tastes that bring back the summer.
In many catering activities, in fact, the pizza dough is proposed as a dessert with chocolate and grains.
Historical notes :
It seems she was born to pay homage in 1889 to Margherita di Savoia, Queen of Italy.
The colors of the main ingredients, in fact recall the flag: white mozzarella, red tomato and green basil.
Notes:
The art of the Neapolitan pizza maker has been recognized as a World Heritage Site by UNESCO. What we know today is the evolution of a food with ancient origins that has its roots in the past.

Ingredients for about 4 Pizzas
500 g Special Bread and Pizza Molino dalla Giovanna
20 g fresh yeast
20 g softened butter
350 g water
8 g salt to taste
Gluten-free rice and corn flour for dusting
For cream
300 ml milk
200 ml fresh cream
5 egg yolks
165 g sugar
30 g allowed rice starch
30 corn starch allowed
the peel of a grated orange
Permitted icing sugar
The fruit
150 g coreless cherries
50 g wild strawberries
2 apricots
4 sprigs of marjoram or mint
For syrup
500 g water
250 g fine granulated sugar
2 leaves of mint

Process for making the dough:
Place the mix and the water in which the yeast has been previously dissolved.
Let it knead, it must be a smooth and homogenous dough, then add salt and soft butter.
Knead for another 3 minutes until all the ingredients are well blended.
Procedure for the size and leavening and cooking:
At the end transfer the dough on a wooden base helping you dusting the dough with rice flour and corn, form a smooth ball, take the mixture of balls of 200 g, close well with film and put to rise in the fridge for about 8 hours.
How to prepare the cream:
Pour the cream and milk into a saucepan and bring it almost to a boil. Whisk the egg yolks in a bowl with the sugar; add the starches and continue to work until the mixture is frothy.
Pour the hot milk, stirring continuously with a whisk by hand, and mix well. Transfer again to the saucepan, add the orange and put on the fire and bring to a boil, remove the cream from the heat when it is creamy and compact, turn off the heat and transfer the cream to a low and wide pan; level the surface, Cover with plastic wrap and let it rest in the refrigerator for 1 hour.
Pour the water into a small saucepan and add the sugar and the two mint leaves; bring to a boil over high heat, then continue cooking for 5 minutes and remove from heat.
At the end of the rest, transfer the cream into a bowl and, if it is too compact or lumpy (for cooling), pass it with the immersion blender for a few seconds.

After the leavening time remove from the fridge and work the dough in a wooden pastry board with rice flour and corn, form pizzas with a diameter of 22 cm by hand and place on a baking sheet lined with baking paper, to rise again for about 20 minutes.
Take the pan with the pizzas, season the base of the pizza dusting with icing sugar and pierce the dough with the tines of a fork. Bake in a hot oven at 250 º C for 15 minutes, at the end of cooking remove the pizza from the oven and let stand a few minutes at room temperature, pour three tablespoons of cream on the base of the pizza, put the edges pitted cherries, wild strawberries and apricot fillets creating a beam in the center of the pizza, wet the fruit with syrup and decorate with a bunch of marjoram.