Banana Flambé Recipe

Preheat and prepare crust

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Stretch or roll the pizza dough into a 10–12" round on a lightly floured surface. Transfer to a parchment-lined pizza peel or baking sheet. Lightly brush the dough edge and center with 1 tablespoon olive oil to help browning and to create a slight barrier so the mozzarella doesn't overly saturate the dough.

Par-bake (optional for crispier base)

If you prefer a crisper base to hold the moist topping, par-bake the oiled dough on the preheated stone or baking sheet for 4–6 minutes until it just begins to set but is not browned. Remove from oven and set aside.

Add mozzarella

Evenly distribute the torn or sliced fresh mozzarella over the par-baked (or raw) dough, leaving a 1/2"–1" rim for the crust. The cheese will melt and create a creamy base for the bananas.

Prepare bananas for flambé

Halve the bananas lengthwise. In a small bowl, mix the 2 tablespoons brown sugar with 1 teaspoon ground cinnamon. Sprinkle a light pinch of the cinnamon–sugar over the mozzarella to integrate flavor (this is optional but helps tie the flavors).

Arrange bananas

Place the banana halves, cut side up, on top of the mozzarella in a single layer. If the halves are large, overlap slightly so they cover the surface evenly without piling.

Bake pizza

Bake the pizza in the preheated 475°F (245°C) oven (on the stone or baking sheet) for 7–10 minutes until the crust is golden and the mozzarella is melted and bubbling. Watch carefully to avoid over-browning—the bananas will warm through and begin to soften.

Prepare for flambé

When the pizza comes out of the oven, transfer it to a heatproof surface away from any flammable materials, curtains, or overhead cabinets. Keep a metal lid or damp towel nearby in case you need to quickly smother flames.

Make butter–sugar sauce

In a small stainless steel or other flameproof skillet, melt the 2 tablespoons unsalted butter over medium heat. Add the remaining brown sugar and stir until dissolved and sauce is slightly syrupy, about 1 minute. Add the 3 tablespoons dark rum and warm for 10–15 seconds (do not boil).

Flambé the rum

Carefully tilt the skillet away from your face and ignite the warmed rum with a long lighter or long match. Let the flame burn off naturally; it should subside in 10–20 seconds leaving a caramelized butter–sugar glaze. If the flame does not catch immediately, do not pour more rum—extinguish and allow the pan to cool slightly before trying again.

Coat the bananas

Using a spoon, evenly drizzle the warm caramelized butter–rum sauce over the bananas on the pizza. The sauce will add shine and a deep caramel flavor. If any small flames remain on the skillet, wait until they extinguish before moving the skillet close to the pizza.

Final bake (optional)

If you want the glaze to set and the bananas to warm further, return the glazed pizza to the oven for 1–2 minutes. This is optional—do not exceed 2 minutes to avoid overcooking the bananas or burning the glaze.

Garnish and serve

Remove the pizza from the oven, let rest 1 minute, then dust lightly with powdered sugar if desired. Slice into 6–8 slices and serve immediately with vanilla or caramel ice cream scoops on the side or placed on top of slices.