Gingerbread Cinnamon Roll Pizza
Makes three 12" Pizza
Cooking Time: 30 minutes
3 x Ooni Dough Balls
For the brown sugar mixture:
⅓ cup (60 grams) brown sugar
5 tablespoons (80 grams) butter
3 teaspoons (10 grams) of cinnamon
1½ teaspoons (5 grams) cloves
For the icing
About 1 cup (100 grams) powdered sugar ½ cup (100 grams) whole milk
2 teaspoons (10 grams) vanilla extract
4 tablespoons (60 grams) melted butter
For the topping
½ cup (60 grams) pecans, roasted and chopped
¼ cup (40 grams)
candied ginger, chopped
For the icing
Add powdered sugar, milk, vanilla and melted butter to a microwave-safe bowl and heat until melted together, about 45 seconds.
Set aside, keeping the icing and brown sugar mixtures at room temperature as you stretch the dough. Fire up your oven.
Aim for 750 to 850°F (400 to 450°C) on the baking stone inside. (Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.)
Stretch your dough out on a lightly floured surface. Push the air from the center out toward the crust, then use your knuckles to stretch out the base to 12 inches. Spread a third of the brown sugar mixture onto the dough.
Slide the pizza off the peel and into your oven. Cook for a minute or two, using a peel to turn your pizza every 20 seconds or so to ensure an even bake.
Remove from the oven and top with one-third each of the chopped pecans and candied ginger.
Drizzle icing on top. (If the icing has thickened, microwave for 20 seconds.)
Slice and serve immediately. (And of course, enjoy!)