Try a winning combination this weekend with Philip Dennhardt and Kristin Jensen's banoffee pizza – It tastes as delicious as it sounds.

"Banoffee pie is a classic British dessert made with a biscuit base topped with bananas, whipped cream and toffee. I figured if it works as a pie, why not try it as a pizza" – Philip Dennhardt and Kristin Jensen

Ingredients

For the chocolate pizza dough:

  • 375ml/12.6fl oz whole milk
  • 475g/16.7oz strong white flour, plus extra for dusting
  • 100g/3.5ozchocolate chips
  • 25g/1 tablespoon unsweetened cocoa powder
  • 25g/1 tablespoon drinking chocolate
  • 7g/1 sachet of fast action dried yeast
  • 1 tablespoon sugar
  • 1 teaspoon fine sea salt

For the pizza:

  • balls of chocolate pizza dough
  • 300ml/10.1oz double cream
  • 4 bananas, sliced
  • 4 tbsp toffee sauce
  • 1 small bar of milk or dark chocolate

For the toffee sauce:

  • 300g/10.5oz golden syrup
  • 100g/3.5oz butter
  • 150g/5.2oz soft dark brown sugar
  • 75g/2.6oz granulated sugar
  • 240ml/8.1 single cream
  • 1⁄2 tsp vanilla extract

Method

  1. Preheat the oven to 250°C/480°F/gas mark 9 or as high as it will go. Place a pizza stone or an upside-down baking tray in the oven to heat up too. Get all your ingredients and equipment ready, including taking the dough out of the fridge 1 hour before you’re ready to cook.
  2. While the oven is heating up, place the cream in a mixing bowl and whisk until soft peaks form.
  3. Roll out the dough as per the instructions on page 25 (the chocolate dough is too stiff to stretch by hand). Prick the dough all over with the tines of a fork so that it doesn’t puff up too much in the oven since it’s being baked on its own without any toppings.
  4. Slide the pizza off the peel or board onto the pizza stone or upside-down baking tray in the hot oven. Cook for about 5 minutes, until the dough is cooked through.
  5. Take the pizza out of the oven and push it down if it has puffed up too much.
  6. Don’t worry if the dough cracks a little when you do this, as it will get covered up with the toppings. Transfer to a wire cooling rack and allow to cool for at least 5 minutes because the whipped cream will melt if the base is too hot.
  7. Dollop over the whipped cream and spread it evenly over the cooled base using the back of a spoon or a palette knife, leaving a 2.5 cm (1 in) border clear around the edges for the crust.
  8. To make the Toffee Sauce: Put the golden syrup, butter and sugars in a heavy-bottomed saucepan. Stir as it melts gently on low heat.
  9. Simmer for 4–5 minutes, then remove from the heat and gradually stir in the cream and vanilla extract. Put back on a low heat and stir constantly for a further 2–3 minutes, until the sauce is absolutely smooth.
  10. The toffee sauce will keep for several weeks stored in a sealed jar in the fridge. It can be served either warm, hot or cold.
  11. Scatter the sliced bananas evenly across the top and drizzle with the toffee sauce, then grate over the chocolate by running a vegetable peeler along the long edge of the bar. Use a long chef’s knife rather than a pizza cutter to cut into slices.