Maple banana pizza will totally change your opinion of sweet pizza!
Pumpkin pie, apple pie, sweet potatoes, … sound familiar? Yep, all sweet flavors of Fall. Well, I thought I’d change it up and pull out a recipe that’s been on the site for a couple of years, but deserves a bit of attention. It’s the recipe for this amazing maple banana pizza with ricotta.
Doesn’t it look good? I don’t know if you’re a fan of dessert-style pizza or not, but I hope you become one. Sometimes I just need a change and dessert pizza really does it for me. Now, you can make this recipe as it is or go a different route and skip bananas, in case you hate them. I think an apple pizza would taste really amazing too.
With December right around the corner, I will definitely be having this after long outings, because it is getting reaaaally cold out. And my brain is usually fried after shopping trips, so I need anything bread-y and if it’s sweet it’s even better.
Needless to say, baked bananas are amazing. I love them in banana bread, but they really shine in this maple banana pizza. They’re so flavorful and aromatic, just out of this world. And the gentle ricotta really complements them.
I also like to sprinkle some walnuts all over (pecans will do too) and add a dollop of whipped cream. Dreamy! And very indulgent, I know, but a slice of this pizza really hits the spot.
And here’s the best part. You can make this with store-bought dough, but if you make my pizza dough you can make two pizzas! This maple banana pizza recipe only calls for half of that dough, so you can use the other half to make a savory pizza. Isn’t that great?
Let’s have a pizza party!
Maple banana pizza with ricotta
Switch things up with this breakfast style maple banana pizza with ricotta!
Recipe makes one 11-inch (28-cm) pizza and serves up to 8 people.
- 1/2pizza dough
- 45g (1/2 cup) walnuts or pecans
- 30g (2 tablespoons) unsalted butter, melted
- 4 large bananas
- 45ml (3 tablespoons) maple syrup
- about 130g (1/2 cup) ricotta, room temperature
- 120ml (1/2 cup) whipping cream
- Preheat oven to 200°C (390°F). Place walnuts on a small baking sheet and bake in the oven for about 5 minutes, just until fragrant. Remove from the oven and let cool.
- In a small bowl, mash two bananas with a fork. Add 2 tablespoons of maple syrup and stir until incorporated. In another bowl, whisk together the ricotta and 1 tablespoon of maple syrup, set aside.
- On a floured working surface, stretch out (or roll out) the dough into a 28-cm (11-inch) round (or similar). Transfer to a greased tart pan (or cookie sheet or pizza stone; whichever you have on hand).
- Brush dough with butter. Evenly spread ricotta mixture all over. Top with an even layer of mashed bananas.
- Slice the remaining two bananas, either vertically or into small rounds. Place sliced bananas on the pizza, brush all with remaining butter.
- Put pizza in the oven and increase the oven temperature to 220°C (425°F). Bake for 20 minutes, until the dough is golden brown and crisp, the bananas are tender and very fragrant.
- Meanwhile, beat the cream until it forms hard peaks (either with a hand mixer, stand mixer or by hand). Roughly chop the toasted walnuts.
- Remove pizza from the oven and let cool for 5 minutes before you remove it from the pan. Sprinkle pizza with walnuts and cut into equal slices. Serve with a side of whipped cream.
This pizza can be eaten warm or cold. You can decorate the pizza with whipped cream prior to serving, but know that it will melt when put on a hot pizza (like you can see in the photos). Personally, I actually like this… but if you don’t, just serve whipped cream on the side.
Store leftover pizza covered in the fridge, eat within a day.
If you’re not the biggest fan of bananas, you can use other fruit. You can also leave out the middle filling (mashed bananas) and make the pizza with just one layer of ricotta, topped with a layer of sliced bananas.
Recipe inspired by Banana pizza from The Book of Pizzas and Italian breads by Sarah Bush.