This recipe makes two 30cm pizzas, enough to share with the whole family.

Caramel Sauce

50g Caster sugar

1 tbsp. lemon juice

25g butter

1 teaspoon cream

Combine lemon and sugar in a frying pan over low heat, stirring until a light caramel, add butter and cream stirring mixture then remove from stove.

Topping 2 Bananas, sliced Ice-Cream – Your favourite flavour. Maple syrup

Sweet Dough 2 tsp. each of dried active yeast 280 ml warm water 1 tbsp. olive oil 2 ½ Cups bread flour ½ Cup Semolina 2 tsp. soft brown sugar

Place flour & yeast in a bowl & mix well, add water & olive oil and thoroughly mix together. Scrape dough out onto a floured work area. Knead until the dough is smooth & elastic. Put back in the bowl & cover the dough with a clean cloth, place in a draught free spot for 1 – 1 ½ hours, until it doubles in size. Light your Wildcat oven & heat to 250 deg C while your dough is proving. Lightly dust your work area with semolina, knock back the dough to expel trapped air, add the soft brown sugar to the dough & knead briefly. Roll out the dough into two 30cm rounds & place on pizza stones. Place the banana slices over the prepared bases & bake in the pizza oven for 5 – 7 minutes or until the bases are golden & crisp. Remove from pizza oven & top with ice-cream, drizzle over the caramel sauce & maple syrup.