Churros is a sweet doughnut like dessert that has captured the hearts of so many. You usually dip it into molten hot chocolate but what if it formed the base of a sweet pizza?! That's what we've done here. Yes. We went there. We've topped our churros pizza with nutella, hazelnuts, white chocolate and raspberries. YUM.
Sieve both flours and salt into a bowl and make a well in the centre. Whisk the olive oil and boiling water together and slowly pour into the well, beating furiously so that there are no lumps but you have a thick paste. Scoop all of the batter into a piping bag with a star nozzle and then pipe a spiral circle onto a baking tray lined with greaseproof paper. Freeze for a few hours, until the base is solid.
Meanwhile preheat the oven to 120ºC. Chop up the white chocolate and lay it out over a baking tray. Bake for 10 minutes, then roughly spread it over the baking tray and bake for another 20 minutes, stirring every 10 minutes. Pour it into a jar or bowl and leave it to set.
Grab a small saucepan and tip in the sugar. Pour in just enough water to cover it and put it over a medium-high heat. Let it bubble without stirring until it turn a deep golden brown, then take it off the heat. Add the hazelnuts and swirl them around. Leave the caramel to set slightly for a few minutes before removing the nuts and leaving them to set on a silicon mat or greaseproof paper.
Preheat a large saucepan of oil to 210ºC. Only fill half full and never leave it unattended. Very gently lower the churros base into the oil and fry for 5 minutes, very carefully turning halfway through. Tip sugar over a tray and transfer the churros base to the tray. Cover it in the sugar while it’s still warm.
Spread the Nutella over the base, then scatter over the broken up white chocolate and raspberries. Place the caramel hazelnuts around the pizza and finish with a few mint leaves. Serves 4