You can’t beat this pastel de nata pizza recipe – best enjoyed on a hot summer’s evening

Name: You can’t beat this pastel de nata pizza recipe – best enjoyed on a hot summer’s evening
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 1
Ingredients: 125 g strong white flour, plus extra to dust; 1/4 tsp. fast-action dried yeast; Olive oil to grease; 100 g Bird’s custard; 75 g raspberries; 1/2 tbsp. caster sugar

Dessert pizzas are the next new thing and we’re here for it 🔥

By Grace EvansPublished: 13 June 2025

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Pillowy pizza dough gets topped with creamy custard, tangy raspberries and a sprinkling of sugar for good measure to create a dessert pizza fit for only the best alfresco parties.

We whipped up some Bird’s custard (using the powder) for ours, but you can also use ready-made custard from a carton or a tin.

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Yields:

Prep Time:

20 mins

Cook Time:

3 mins

Total Time:

23 mins

Ingredients

125 g
strong white flour, plus extra to dust
1/4 tsp.
fast-action dried yeast
Olive oil to grease

For the topping

100 g
Bird’s custard
75 g
raspberries
1/2 Tbsp.
caster sugar

Directions

1. Step 1In a large bowl, mix flour, yeast and 1/4tsp fine salt. Stir in 75ml tepid water to make a soft dough (add a little more water if the mixture is dry). Tip on to a lightly greased surface and knead for 10min, until smooth and elastic. Return dough to bowl, cover with a tea towel and leave to rise for 11/2hr, or until doubled in size.
2. Step 2Preheat the pizza oven to 400°C. Punch the dough down in bowl. Lightly flour a work surface and knead out to a 26cm circle.
3. Step 3Transfer the pizza dough to a heavily-floured pizza peel. Spread the custard over the pizza base, leaving a rough 2.5cm border. Dot over the raspberries and sprinkle over the sugar. Transfer to your pizza oven using the peel, for about 3min until crispy and golden. Turning regularly using the peel to prevent it from catching.
4. Step 4Serve straight away.

This pizza is just as delicious (if not a little richer) without the raspberries, if you want to keep it simple.

Try spreading on a layer of pistachio créme before a layer of custard if you’re feeling particularly indulgent!

If you’re after more pizza recipes, then we have you covered!

Our favourite pizza oven recipes

Grace Evans

Senior Cookery Writer

Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.

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