BANANAS FOSTER PRALINE PIZZA TART

Ingredients Weight Measure
Brown sugar 1/2 cup
Ginger, powdered 1/2 tsp.
Nutmeg, ground 1/8 tsp.
Praline liqueur 3 Tbsp.
Bananas, under ripe, 1/4" slices 3 ea.
Dark rum 3 Tbsp.
TABASCO® brand Habanero Sauce 1/8 tsp.
Vanilla extract 1/4 tsp.
Orange zest, finely minced 1/2 tsp.
Butter 3 Tbsp.
Pizza dough, prepared 10 oz.
Cornmeal 2 Tbsp.
Pecans, toasted, chopped 1/4 cup
Melted butter 2 Tbsp.
White sugar 2 Tbsp.
Cinnamon 1 tsp.
Crème fraîche 1/2 cup

Method

  1. Preheat oven to 400°F.
  2. In a medium sauté pan, add sugar, ginger and nutmeg. Cook over low heat until the sugar melts and then add praline liqueur. Bring sauce to a simmer and add bananas. Cook for 1-2 minutes, spooning the sauce over the bananas until they begin to color. Remove bananas to a plate, leaving the sauce in the pan.
  3. Add dark rum to sauce and simmer gently. (Be careful, the sauce will flame up). Cook until the flame subsides (1-2 minutes). Add TABASCO® Habanero Sauce, vanilla, orange zest and butter. Cook over low heat until the sauce reduces to a thick caramel consistency. Remove from heat and reserve warm.
  4. On a flat work surface, flatten pizza dough into a 14" circle, leaving a 1/2" raised rim around the edge. Place on a wooden pizza peel sprinkled with cornmeal. Using a fork, poke holes all over dough.
  5. Bake 6-8 minutes until light brown. Remove from oven and spoon caramel suace over pizza. Top with bananas and chopped pecans. Return to oven and bake another 3-4 minutes, until crust is golden brown.
  6. Remove pizza from oven and brush the crust with melted butter. Combine sugar and cinnamon and sprinkle crust with cinnamon sugar. Cut into slices and top each slice with crème fraîche.

Yield: 1 12" pizza, or 2-3 servings