Baked Alaska Pizza

Delight in this divine combination of velvety meringue, luscious ice cream, and a pillowy pizza crust. We plan to indulge all the Mums in our lives with this beauty on Mother's Day.


  • 250g pizza dough ball for a 12-inch pizza or 350g for a larger 16-inch pizza 
  • Some flour for dusting  
  • 568ml raspberry ripple ice cream  
  • Fresh raspberries to garnish 

For the Italian meringue

  • 3 large egg whites 
  • 240g granulated sugar 
  • 120ml water 
  • ½ teaspoon cream of tartar 
  • 1 tablespoon lemon juice 
  • 1 teaspoon vanilla extract 

Italian Meringue

  1. Measure out all your ingredients so they are ready to use as you need them.
  2. Put the egg whites into the bowl of a stand mixer with a whisk attachment, and have the cream of tartar, lemon juice and vanilla extract nearby.
  3. Combine the sugar and water in a small saucepan, and place over a medium heat for 5 minutes. Don't stir the mixture during this time. It will look cloudy.
  4. After 5 minutes is up, gently stir the mixture for 1 minute. There should be little to no sugar granules left at this point.
  5. When the mixture begins to bubble from the bottom of the pan, place a digital thermometer in the pot and increase the heat. Don't stir the mixture, allowing it to come to a boil.
  6. When the sugar mixture reaches 110 C, turn the stand mixer to the highest setting and whip the egg whites until soft peaks form.
  7. When the sugar mixture reaches 115 C, remove from the heat and remove the thermometer probe.
  8. Allow the boiling reduce to as low bubble.
  9. With the stand mixer running, slowly pour a steady stream of the sugar syrup into the whipped egg whites. Be super careful to avoid the whisk or it will fling hot sugar around.
  10. Immediately after all the sugar syrup is in, add the cream of tartar, lemon juice and vanilla extract.
  11. Allow the mixture to whisk for 3-5 minutes, until stiff, glossy peaks form.


Baked Alaska Pizza

  1. Fire up the pizza oven to get it nice and hot.
  2. Place your pizza dough ball on a lightly floured work surface.
  3. Push the air out from the centre to the edge with your fingers, and stretch the dough to form a 12 or 16-inch pizza base, depending on the size of your ball.
  4. Use a docker or fork to punch holes in the dough. This stops it inflating in the oven.
  5. Carefully transfer the pizza base to your peel. Remember to dust the peel with flour or semolina to prevent the dough from sticking.
  6. Bake in the pizza oven for around 2 minutes. If it does start to inflate, use your peel to gently flatten it.
  7. Remove and allow the pizza base to cool completely. It helps to stick it in the freezer for a few minutes to chill it down fully.
  8. When you're happy the base is cold, scoop a generous mound of ice cream evenly over the base, leaving a small border around the edge.
  9. Pop the ice cream pizza back in the freezer for 10-15 minutes to avoid any melting.
  10. Remove from the freezer and spread the meringue evenly over the ice cream, covering the entire surface.
  11. Now for the really fun bit. Use a blow torch to evenly toast the meringue and create a beautiful, caramelised finish.
  12. Garnish with fresh raspberries for an extra burst of colour and flavour.
  13. Slice your Baked Alaska Pizza into wedges and serve up immediately, while the meringue is still warm and the ice cream is cold.
  14. Happy Day!