Roast hazelnut, marshmallow & butterscotch dessert pizza

Heat Anchor Culinary Cream in heavy base saucepan on medium heat to a simmer. Remove pan from the heat, add dark chocolate. Stir well until smooth and melted, refrigerate.

Place stretched pizza dough onto tray, dock dough thoroughly with fork or pastry docker. Brush with vegetable oil.

Cook pizza base in conveyor oven for 5min at 270°C.

Remove pizza from the oven, cut and smear the cold dark chocolate sauce over the base.

Scatter on hazelnuts and toasted marshmallows. Place a small scoop of butterscotch ice cream on each slice. *Recipe suitable for wood fired and similar type convection ovens, cooking time and temperature will vary