La Dolce Vita

Three irresistible Italian bakes from food writer Ursula Ferrigno

- JESS MEYER

Sweet pizza

With a buttery, brioche-style base, this ‘Pizza Dolce’ works for pudding or as an indulgent breakfast.

Makes 3 pizzas (18 slices)

• Prep 45 mins, plus proving and overnight chilling • Cook 25-30 mins

For the brioche dough:

• 30g fresh yeast or 7g instant dry yeast

• 175ml whole milk, warmed

• 450g strong white flour

• 4 large free-range eggs

• 2 large free-range egg yolks, plus 1 extra, beaten, to glaze

• 5tbsp granulated sugar

• ½tsp salt

• 250g unsalted butter, softened

For the streusel:

• 175g light soft brown sugar

• 25g plain flour

• 50g unsalted butter, melted

• Grated zest 1 orange

For the topping:

• 200g full-fat soft cheese

• 2 large free-range egg yolks

• 2-3 drops vanilla extract

• 1tbsp caster sugar

• 250g fresh fruits (strawberries, raspberries, blueberries, etc)

1 For the brioche, mix the yeast and milk in the bowl of a stand mixer fitted with the dough hook. Mix in 125g of the flour to make a sticky dough (sponge), then cover with the remaining flour (don't mix). Leave for 45 mins in a warm place.

2 Mix the flour into the sponge on a low speed, then add the eggs, yolks, sugar and salt. Continue mixing until elastic.