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Makes 1 12” pizza
In a medium-sized bowl, add the mascarpone and milk. Whip with a whisk until light and fluffy.
Line a baking sheet with parchment paper and set aside, near your stove.
Heat a sauté pan over medium flame. Add butter to melt. Then add sugar and mix to dissolve. Once the mixture has come to a light amber color, add the hazelnuts and salt, then stir. When the mixture has reached a deep amber color, sprinkle the baking soda and mix. Immediately pour the mixture onto the baking sheet and spread. Let it cool to harden. Once the hazelnuts have cooled and hardened, place in a mortar and crush, or alternatively, pour into a ziploc bag and crush with a mallet.
When ready to assemble, roll or stretch out dough into desired size. Drizzle olive oil onto dough. Bake in your Cru oven. You don't want a well-done crust; bake until just done and puffy. Pull from the oven and place crust onto a platter.
Spread whipped mascarpone onto the surface of the crust. Next, spread or drizzle apricot preserves over the mascarpone. Lastly, sprinkle the candied hazelnuts over the preserves.