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"I recommend using a Pizza Chef benchtop pizza oven for this recipe but you could try it in a regular oven with a stone in the bottom if you like."
Melt chocolate over double boiler or in microwave and stir in butter and cream.
Pour into a small bowl and chill in the fridge for 2 hours or until set, then tip out and dice.
Peel and slice banana, squeeze over lemon juice and toss.
Roll out a 50g portion of dough, top with 4-6 small cubes of chocolate and spread with sliced banana.
Bake in the Pizza Chef for 4-6 minutes (longer in a regular oven) then transfer to a plate.
Roll one scoop of icecream in the icing sugar and drop on top of the hot pizza.
Dust with more icing sugar and serve.
A good electric mixer (we used a Kitchen Aid) with a dough hook attachment is invaluable when it comes to making pizza dough, but if you’re feeling particularly strong you can use your hands instead.
The dough won’t be as silky smooth though.
Whisk water, oil and yeast together.
Sift flour, semolina and salt together in a mixing bowl.
With mixer on low and dough hook attached, add the wet ingredients all at once and then raise speed to high.
Mix until you have a silky smooth dough; about 10 minutes.
Leave to prove for as long as you can – overnight is ideal.
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