Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels
After seeing FlourChild’s, breadsong’s and David Snyder’s pizza posts where some of them were dessert pizzas, my apprentice just knew it wouldn’t be long before she had to try one. But, instead of using traditional pizza dough, she used a slightly sweetened enriched dough like a hamburger bun. We have no idea why she does these things but it is fun to watch.
David - http://www.thefreshloaf.com/node/34452/pizza-bliss and Breadsong's post here - http://www.thefreshloaf.com/node/34610/was-good-pizza and FlourChild’s post here - http://www.thefreshloaf.com/node/34626/pizza-levain-and-highextraction-flours
To jazz things up a little bit and having to get this bake done in 7 hours again, we used a 100g, 100% hydration poolish with a pinch of ADY and AP - and a 100 g 100% hydration levain made with white whole wheat and some apple cherry yeast water. We upped the percent of the leavens to 30% to make sure everything got fully proofed this time before hitting the mini oven.
There is a dessert bun made in Mexico where the filling is ripe plantain. A very ripe near black plantain is sweet and similar in taste to a banana. I this case I had a couple of plantains like that 3 week ago when I put them in the fridge to get midnight no moon black, shriveled up and flavor packed.
To help the plantains out Lucy added some Nutella. When mixed together it made an odd filling combination we have never tasted before and not likely to again as she is so absent minded and quirky.
She used this filling for the rolled up bagels but then added some mini chocolate chips and English toffee pieces to the fruit galette just to make it different thinking the fruit wouldn’t make it different enough as is was. She was pretty confident that the galette was plenty different enough when she got through messing around with it. I call this concoction Lucy’s Fruit Stupid.
Oddly, the Stupid started out pretty smart - unlike Lucy herself. The levain and poolish were made separately and left to do their thing on the counter for 2 1/2 hours. We cut off the ends of the plantains and squeezed out the ripe insides like toothpaste – these were very ripe plantains indeed!
We mashed them with a fork and then added a couple of scoops of Nutella to it and mixed it well. When the leavens met the rest of the dough ingredients we did 8 minutes of slap and folds to get the gluten develops and then let the dough rest for 12 minutes before doing the first of 2 S&F’s on 20 minute intervals.
Breakfast on bake day.
The dough then fermented on the counter for another hour getting us to the 4 hour mark. We then divided the dough in half and then one half into 3 pieces of 107 g each to make the roll up bagels – the other half would be used for galette crust. Once the three pieces we rolled out into rectangles the Nutella / plantain mix went on and they were rolled up jelly roll style from the long side and then formed into a circle that looked like a bagel.
Lunch on bake day.
After stretching the other half of the dough into a pizza shape and placing it in the ceramic tart dish, we then added the mini chocolate chips and English toffee pieces to the Nutella / plantain mix and spread this out on the crust bottom after docking it. The plum slices were places around the perimeter ad the peach slices were placed in the center as a pinwheel with a strawberry in the middle.
The chocolate bagelish thingies were egg washed, turbanado sugar sprinkled and baked in the mini oven - first at 375 F for 8 minutes and then 10 minutes at 350 F, convection this time. They browned up well and we brushed them with skim milk as they came out of the oven to keep the crust soft.
Then Lucy’s Fruit Stupid went in the heat after having the crust rim brushed with egg wash the top sprinkled with turbanado sugar. We started the bake at 400 F convection and baked it for 8 minutes. We then rotated the galette 120 degrees and turned the oven down to 350 F. After 8 more minutes we rotated the galette 120 degrees again. After 24 minutes the crust rim was brown and we deemed it done.
A dinner salad is a nice foil for the dessert.
The bagels were a little on the bland side when compared to Lucy’s Fruit Stupid. The Stupid was stupendous. I asked Lucy why she didn’t make two of her fine Stupids instead of wasting half the bake on not nearly as nice Nutella and plantain roll up bagels.
Her comment was that next time the rollups would have fruits mini chocolate chips and English toffee added to them and they would be great too. You never know what will work better until you try them out and know for sure.
This morning's breakfast.
Poolish Pinch of ADY
White Whole Wheat
Multigrain SD Levain
Levain % of Total
White Whole Wheat
Cream 112, Water 100
T. Dough Hydration
% Whole Grain Flour
Hydration w/ Adds
Add - Ins
Whoa that looks good, brownman. Mind if I feature it for a bit?
Sure Floyd...You have made Lucy so happy she will be completely renegade in the kitchen for some time. I'm am honored too.....Thanks from Lucy!
So lovely to see your beautiful fruit 'pizza' - it looks like a blooming flower :^)
The filled bagels are a great idea too; both of these are so creative.
I like the way Lucy thinks!
the roll up bagels are terrible with that plantain stuff in it ! But the fruit pizza is just delicious... even though it has the plantain stuff in it too:-)It is fun to make these things with a bread dough instead of puff paste or short crust. A different mouth feel entirely. That Lucy's a whirling dervish in the kitchen. I just can't keep up with her odd formulas so I don't try to any more ! The tart does look like a flower, very pretty and colorful.
My daughter say put some fruit , mini Chocolate chips and toffee in the bagels if you don't want to gag :-)
Thanks for the inspiration breadsong and Happy baking
Just when I think she couldn't think of anything new under the Arizona sun, she does! Found fresh plums yesterday so maybe my assistant will get creative and make a dessert pizza.....as I write she is sending paw-mail to Lucy
Right now she is hiding trying to wait out the dust storm, lightening and thunder that scares her so much. But she is also afraid of her own shadow too! FlourChild's gorgeous fruit dessert pizza was the inspiration that Lucy needed for her take on sweet pizza. We have had to sets of great plumbs this year. The black ones with deep maroon flesh were first rate and perfect for eating fresh. These were supposed to be big black ones but they were more yellow with red streaks on the inside but very sweet and tasty. A good plum is hard to come by. Lucy says hi to your assistant and
Happy baking Barbra.
How about Lucy's Fruit Stupendous? Given the outcome, that seems fitting. Looks lush and luscious, dab.
Who knew really old and ripe plantains would come to her mind with the rest of the concoctions? Can't wait for her to make this with puff paste if it ever gets cold enough to make some. It is supposed to be 107 F tomorrow. Chocolate and heat, like in Serrano peppers, go together and I'm surprised Lucy didn't throw one in there when I wasn't looking.
The great thing about baking that the next one has a chance to be better than the last one if the apprentice is half decent:-)
Glad you liked it Paul and we look for ward to your next post.
Lucy is was smart apprentice if you ask me. I would love to taste this creative masterpiece. Congrats on your feature...well deserved.
this time - at least for the fruit pizza pie made with bun dough. The roll up bagels are similar to the Mince Meat Rugelach made with puff paste.... which we will have as a Rosh Hashanah treat if Lucy gets around to making them. I may need Max to get after her in a couple of days because she has challah to make too. Glad you like this one Ian. The feature was nice and Lucy is beside herself,,
Happy baking Ian
Very nice, Dab (and Lucy). Although it's not often that I eat sweets, I certainly wouldn't mind having a slice of that fruit galette. Looks delicious!
Have a happy baking,
with no added sugar except for the sprinkles on top. A little more healthy treat with the fresh fruits. It is a good change from a peach cobbler or crisp.
Happy bakign Zita
I read your post earlier and just got lost in the whole delicious looking, especially lovely pizza galette. What an imagination you have for putting delicious ingredients together. I thought how much I love the plantain addition and remember my first introduction to them. I thought about all those healthy veggies and fruits you consume each day. I thought about how much I loved the filled roll and how pretty it looked. I thought I put in my comment and dang!
You couldn't have done it without Lucy : ) I know she had a paw in these creations!
Congratulations on the front page post..and it's drawing me back to have another look : )
These plantains were very ripe and sweet so they went well with the fruit and nutella, If you eat veggies and fruits mostly then you can convince yourself to splurge on a dessert and Lucy loves a good dessert. I give Lucy a hard time now and again but she is a very sweet companion and apprentice who loves her master to death. She came up with a winner this time. Thanks Sylvia and
Beautiful pastry, DA! a meal fit for kings.
be classified as a fruit topped kind a pizza ... but it sure looks like a pastry and even kind of tastes like one - just not as sweet on the crust side. Nice to do something out of the ordinary now and again. Glad you like it Khalid!
a wonderful teaser front page picture!! congrats :) to a remarkable apprentice, Lucy. send my hugs to her. of course well done to an amazing and inspirational baker dabrownman. peaches everywhere.. i am planing to make a rustic peach pie this weekend for a friend who loves peach a lot.
happy happy baking
Camera shy Lucy is sending you a picture. She is still a little sleepy this morning, not that she isn't all the time :-) The fruit pizza is a good looker and picture friendly but it tastes good too. I went out and bought some more peaches yesterday. They are very good this year. Last time I made a peach, nectarine, black plum and mango crisp with them and my daughter really liked it - even better than she like this dessert.
Your pie sounds great. Your peach loving friend is in for a treat. I hope to make some individual peach pies out this batch since we haven't made any this year . Happy Baking Evon!
oh.. sweet Lucy. thank you so much :) bring joy just looking at her.
Is looking like she is contemplating another piece of that fruit pizza... or a bagel with a schmear... go Lucy!
She is adorable and her student baker is amazing.
Happy Baking DAB
is her second favorite pastime. When she isn't sleeping she is contemplating sleeping, She still keeps me on my toes with her wild and crazy formulas and is a shrewd taskmaster not to be trifled with - if you don't want your ankles bitten of toes upchucked on :-)
Loved you Rosh Hashanah Challahs! Very well done.,
Lucy did a fine job on that beautiful pizza, sounds like you all enjoyed it! Love that you paired it with a dinner salad rather than more pizza. Fun post! :)
is want got Lucy going on her example. Since we have a salad like that one every night, something to keep the girls and guys trim, everything else we make to eat gets paired with one:-) Seems like we eat a lot of grilled chicken, fish and pork too, That salad went with grilled chicken carnitas tacos and the fruit pizza made for a fine dessert. Glad you liked the post and thanks for the inspiration FlourChild.,
Those "chocolate bagelish thingies" look awesome. So does that pizza/pie-ish thingamajig!:)
a lot like what they are not :-) Glad you liked them Syd. The Pizza/pie-ish thingamajij is tastier than the Bagelish thingies so - its all in the fruit, extra chocolate chips and English toffee pieces!
Happy baking Syd.
to make bananas look like giant vanilla bean pods!
Fantastic looking "stupendous," leaves me wondering what to do with all our berries and fruit up here. I would never have believed peaches and apricots grow this far north! I got an early wild apple (good tart flavour) dropping fruit in the front yard. With your pizza, I'm wondering again what to do with them... (and getting a heat wave ourselves.)
Vanilla pods! I used to go out in Portland while traveling on business and pick all the free berries that seemed to grow wild all over town. An extra perk! I would bring them home on the plane and the girls were always surprised what real berries taste like! I think any tart with those berries you have would be great. The tart apples would be a nice add to some apple cider especially the hard kind:-) Jam comes to mind as do syruos for adult beverages...
Happy baking Mini!
Once again, beautiful baking, food presentation and photos! Your very pretty apprentice was certainly inspired on this bake. Okay I HAVE to try this pizza crust recipe AND your fruit pizza recipe when I get back from my impending BC road trip.
We have have had a very cool, cloudy, rainy summer here in the Bow Valley and BC is still hot and I need to escape once again. Paddling shuts down on the Kicking Horse River at the end of the coming weekend and I think I need another dose of adrenalin on the horse and the end of season party wouldn't be bad either!
Gret looking stuff Dman! Happy baking! Brian
You have had an exciting summer and road trips so far. Fall will be upon you in BC before you know it and the heat of the summer long forgotten. Enjoy your last weekend paddling on the Kicking Horse River.
Glad you liked the post Ski and
Too bad your roll-up bagel doesn't taste as wonderful as it looks. It looks like the love child of a bagel and a rugelach - a bagelach? Sure made my mouth water!
dull, boring and bland and rugelach are just killer good. These Baglachs with the plantain filling in the bread roll up are...... so so and better lookers than they are tasters for sure. But making little bagels out of rugrelach dough and fillings would be killer and I can't wait to give it a try and make real Baglach's for the holidays.
We should schedule a challege Baglach bake for the holidays!
Glad you liked the post for the not so tasty, bready, plantain baglachs - finally some good could come from it!