The Pizza Issue

Mardi Gras Pizza

Yield 1 12-inch pizza
3 ratings


For the Dough:

1 cup milk

¼ cup butter

2 packs active dry yeast

2/3 cup warm water

½ cup white sugar

2 eggs

1½ teaspoons salt

½ teaspoon freshly grated nutmeg

5½ cups all-purpose flour

For Frosting:

1 cup confectioner’s sugar

1 tablespoon water


1 plastic baby

Colored purple, green and yellow granulated sugar, for garnish


Scald milk; remove from heat and stir in the butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture, 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in volume, about 2 hours. When it has risen, punch down the dough.

Preheat oven and a pizza stone to 375 degrees Fahrenheit.

Roll dough into one large circle, to ½-inch Carefully remove hot stone from oven, and place pizza on it.

Bake in the preheated oven for 30 minutes, or until lightly browned. Remove from the oven.

Stuff the baby into the bottom of the dough, and spread the frosting over the top while the dough is still warm. Sprinkle purple, green and yellow colored sugars atop the frosting.


Ingredients used in this recipe