Whereas we didn’t invent the mix of pizza dough and cinnamon rolls — hello, Pizza Hut cinnamon sticks! — we expect it’s one value perfecting. So we took every little thing we love concerning the rolled deal with (sugar, icing, heat) and added the spice of gingerbread for a vacation dessert pizza with a kick. Gingerbread pizza or cinnamon roll pizza? We select each.
The flavour begins with the dough. Cinnamon, cloves, and powdered ginger remodel traditional pizza dough right into a winter hotter that smells pretty much as good because it tastes. Baking it with a brown sugar and butter combination that turns crunchy because it cools creates the bottom for chewy candied ginger, powdered sugar icing and crunchy pecans.
Not solely is that this pizza a lot tastier than a week-old gingerbread home — it’s a lot simpler to place collectively.
This recipe is featured in For Sweet Pizzas, Consider Par-Baking. Discover extra holiday recipes here.
Time
half-hour
Yield
three 12” pizzas
Gear
stand mixer (optionally available)
Ooni Pizza Dough Scraper
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Perforated Pizza Peel
Ooni Pizza Turning Peel
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Elements
For the dough
13 ounces (364 grams) chilly water
4 teaspoons (18 grams) tremendous sea salt
2 tablespoons (20 grams) contemporary yeast (or 9.2 grams lively dried or 7 grams prompt dried yeast)
21½ ounces (607 grams) ‘00’ flour, plus additional for dusting
3 teaspoons (10 grams) cinnamon
3 teaspoons (10 grams) powdered ginger
1½ teaspoons (5 grams) cloves
For the brown sugar combination
⅓ cup (60 grams) brown sugar
5 tablespoons (80 grams) butter
3 teaspoons (10 grams) cinnamon
1½ teaspoons (5 grams) cloves
For the icing
about 1 cup (100 grams) powdered sugar
½ cup (100 grams) entire 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
Methodology
For the dough
Place two-thirds of the water in a big bowl. Boil the remainder of the water in a saucepan or microwave, then pour into the chilly water. (This can create the right temperature to activate the yeast.) Whisk salt and yeast into the nice and cozy water.
If mixing by hand: Place the flour, cinnamon, ginger and cloves in a big bowl and pour the yeast combination into it. Stir with a picket spoon till a dough begins to type. Proceed mixing by hand till the pizza dough comes collectively in a ball. Flip onto a frivolously floured floor and knead with each fingers for about 10 minutes, till it’s agency and stretchy. Return the dough to the bowl. Cowl with cling movie and go away to rise in a heat place for about 2 hours or till doubled in dimension.
If utilizing a mixer: Match the mixer with a dough hook and place the flour, cinnamon, ginger and cloves within the mixer bowl. Flip the machine on at low velocity and progressively add the yeast combination to the flour. As soon as mixed, go away the dough to proceed mixing on the identical velocity for five to 10 minutes, or till it’s agency and stretchy. Cowl the dough with cling movie and go away to rise in a heat place for about 2 hours or till doubled in dimension.
Divide the dough into 3 equal items. Ball up the dough, guaranteeing the tops of the balls are clean. You can find out how to do so here. Place each bit in a separate bowl or tray, cowl with cling movie and go away to rise for an additional 30 to 60 minutes, or till doubled in dimension.
For the brown sugar combination
Add brown sugar, butter, cinnamon and cloves to a microwave-safe bowl and warmth till melted collectively, about 45 seconds. For the icing
Add powdered sugar, milk, vanilla and melted butter to a microwave-safe bowl and warmth till melted collectively, about 45 seconds.
Put aside, holding the icing and brown sugar mixtures at room temperature as you stretch the dough.
Hearth up your oven. Intention for 750 to 850°F (400 to 450°C) on the baking stone inside. (Use the infrared thermometer to rapidly and precisely examine the temperature of the center of the stone.) Stretch your dough out on a frivolously floured floor. Push the air from the middle out towards the crust, then use your knuckles to stretch out the bottom to 12 inches.
Unfold a 3rd of the brown sugar combination onto the dough. 
Slide the pizza off the peel and into your oven. Prepare dinner for a minute or two, utilizing a peel to show your pizza each 20 seconds or so to make sure an excellent bake.
Take away from the oven and high with one-third every of the chopped pecans and candied ginger.
Drizzle icing on high. (If the icing has thickened, microwave for 20 seconds.)Slice and serve instantly. (And naturally, take pleasure in!)
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