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Festive Coffee & Star Anise British Christmas Pizza

A sophisticated British pizza featuring a whipped coffee mascarpone base, star anise tempering, and festive holiday spices.

Total: 3 hours 10 minutes
Difficulty: Advanced
Serves: 4
Christmas winter British cuisine advanced coffee festive whipping professional-technique

What Makes This Special

This elegant British Christmas pizza marries the comforting flavors of coffee, star anise, and classic festive spices on a chewy, professional-style crust. The base is slathered with an ethereal whipped coffee mascarpone—showcasing advanced whipping technique—while the entire pizza is made extra-special with a tempered star anise-infused chocolate drizzle and a scattering of candied orange, walnuts, and gold for a truly festive finish. Every step and ingredient is designed to evoke comfort, warmth, and the spirit of the season.

Ingredients

This pizza combines a classic British-style crust with luxurious holiday toppings. Key seasonal elements—coffee and star anise—add distinctive depth, while mascarpone and chocolate create a creamy, indulgent finish. Each component serves a purpose, building complexity and a festive touch.

For the Dough

  • 400g strong bread flour: Provides structure and chew.
  • 250ml lukewarm water: Hydrates the dough for extensibility.
  • 7g instant yeast: Leavens for airiness.
  • 12g fine sea salt: Balances and strengthens gluten.
  • 15ml extra-virgin olive oil: Adds tenderness and flavor.
  • 20g caster sugar: Slight sweetness to complement coffee and spices.

For the Whipped Coffee Mascarpone Base

  • 250g mascarpone cheese, chilled: The creamy, rich centerpiece.
  • 60ml double cream, cold: For structure and lightness.
  • 2 tbsp icing sugar: Gentle sweetness.
  • 12g instant espresso powder: Intense coffee flavor—central to the recipe.
  • 1 tbsp coffee liqueur (optional): To deepen coffee complexity.

For the Festive Toppings

  • 2 star anise pods: Infused into chocolate for warmth.
  • 1/2 tsp ground cinnamon: Traditional spice.
  • 1/4 tsp ground nutmeg: Adds depth and holiday aroma.
  • 40g dark chocolate (70%), chopped: Luxurious, slightly bitter finish.
  • 25g candied orange peel: Zesty, festive accent.
  • 50g toasted walnuts: Crunch and richness.
  • Edible gold leaf/dust: Optional, but visually stunning.
  • 1 egg yolk: For a glossy crust.

Instructions

Step 1: Prepare the Dough

  1. In the bowl of a stand mixer, combine bread flour, sugar, and salt. Mix briefly.
  2. In a jug, dissolve yeast in lukewarm water. Let sit 2 minutes.
  3. With the mixer running on low (dough hook), pour in yeast mixture and olive oil.
  4. Mix on medium speed for 6-8 minutes, until dough is smooth and elastic—it should pass the windowpane test.
  5. Transfer to a lightly oiled bowl, cover tightly, and let rise in a warm spot until doubled, about 90 minutes.

Why it matters: Proper gluten development ensures a chewy, airy pizza base that stands up to rich toppings.

Step 2: Whip the Coffee Mascarpone

  1. In a cold mixing bowl, combine mascarpone, cold double cream, icing sugar, espresso powder, and coffee liqueur (if using).
  2. Using an electric mixer/whisk, whip on medium-high speed for 2-3 minutes until soft but stable peaks form. Do not over-whip—stop as soon as the mixture holds shape.

Whipping Technique Explained: Whipping incorporates air, lightening the mascarpone and cream for a mousse-like texture that melts on the tongue. For best results, chill both bowl and beater blades first, and start slow before increasing speed.

Step 3: Temper Star Anise Chocolate Drizzle

  1. Place dark chocolate and star anise in a heatproof bowl.
  2. Melt over a saucepan of barely simmering water (bain-marie), stirring gently until smooth and reaching 46°C (for dark chocolate).
  3. Remove star anise pods. Cool chocolate to 27°C, then briefly rewarm to 31°C.
  4. Stir in cinnamon and nutmeg. Transfer to a small piping bag or use a spoon for drizzling.

Why temper? Proper tempering ensures the chocolate sets glossy and crisp, with subtle star anise flavor infusing each bite.

Step 4: Shape and Pre-Bake the Crust

  1. Preheat your oven to 250°C with a pizza stone or baking steel inside for at least 45 minutes.
  2. Gently turn out risen dough, divide into two balls for 2 medium pizzas.
  3. On a lightly floured surface, stretch or roll one dough ball into a 28cm round.
  4. Transfer to a floured peel. Brush edge with beaten egg yolk for a festive shine.
  5. Bake on the preheated stone for 6-8 minutes, just until golden but not fully crisp.

Why pre-bake? This step prevents a soggy base beneath the creamy toppings.

Step 5: Assemble and Finish

  1. Let the crust cool 5 minutes. Spread half the whipped coffee mascarpone over, leaving a border.
  2. Scatter with candied orange peel and walnuts.
  3. Drizzle with tempered star anise chocolate in festive swirls.
  4. Garnish with gold leaf/dust for a holiday sparkle.
  5. Repeat with second dough ball and remaining toppings.
  6. Return to oven for 3-4 minutes, just to set the mascarpone and meld flavors. Do not overbake.

Step 6: Serve

Slice while warm. The aroma of coffee, chocolate, and spice is irresistible, and the whipped mascarpone offers a creamy contrast to the chewy crust and crunchy walnuts.

Pro Tips

  • Cold is key for whipping: Chill ingredients, bowl, and beaters for the fluffiest mascarpone.
  • Don’t overwhip: Stop as soon as soft peaks form—overwhipping makes mascarpone grainy or buttery.
  • Proper tempering: Strictly control chocolate temperatures for a glossy, snappy finish.

Troubleshooting

Mascarpone too loose or runny? Chill the mixture 10-15 minutes, then gently re-whip. Warm kitchen can make mascarpone unstable.

Chocolate seizes or looks dull? Re-melt and re-temper, ensuring no water hits the chocolate. Use a thermometer for accuracy.

Dough too dense? Were flour and water weighed? Under-kneading or cool rising spots can inhibit gluten and rise.

Variations

  • Spiced Pear & Coffee: Top with thinly sliced poached pears tossed in ginger.
  • Hazelnut Swap: Use toasted hazelnuts in place of walnuts for a deeper, nutty note.
  • No alcohol: Omit coffee liqueur—espresso powder alone is powerful.

Storage

Best enjoyed fresh! Leftovers can be sealed in an airtight container in the fridge for up to 2 days. Reheat gently (160°C oven, 5-7 minutes). The mascarpone may soften—add a fresh swoosh of whipped topping before serving for best texture.

This festive pizza brings together British tradition, professional pastry technique, and the magic of winter holidays in every slice. Enjoy, and Merry Christmas!