Dulce De Leche Recipe

Preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. On a lightly floured surface, stretch or roll the pizza dough into a 10–12 inch round (or desired shape) about 1/4-inch thick. Transfer to a piece of parchment paper or a lightly oiled pizza peel.

Brush and optionally sugar the crust

Lightly brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil. If using, sprinkle 1 teaspoon granulated sugar evenly around the rim for a slightly caramelized edge when baked.

Bake the crust: Slide the dough (on parchment) onto the preheated stone or baking sheet. Bake for 6–8 minutes or until the crust is just set and very lightly golden. The crust should be mostly cooked but not deeply browned — you will not fully brown it now to avoid burning the dulce de leche later. Remove from oven and let cool 3–5 minutes.

Prepare mascarpone spread

In a small bowl, combine 1 cup mascarpone cheese, 1 tablespoon powdered sugar, and 1/2 teaspoon vanilla extract. Stir until smooth and spreadable. Taste and adjust sweetness if desired.

Warm dulce de leche (if needed)

If the imported dulce de leche is very stiff, gently warm it to a spreadable consistency by placing the jar (lid off) in a bowl of warm water for 5–10 minutes, or microwave 20–30 seconds in a microwave-safe bowl, stirring until smooth.

Assemble spreads on crust: Using a spatula, evenly spread the mascarpone mixture over the warm, baked crust leaving a 1/2-inch border. Spoon the dulce de leche over the mascarpone in dollops, then gently swirl with the spatula to create an even, marbled layer — avoid overworking so flavors remain distinct. Use all of the dulce de leche for a rich coating (~1 cup).

Toast coconut flakes (if not pre-toasted)

If your coconut flakes are not toasted, place them on a small baking sheet and toast in the oven at 350°F (175°C) for 4–6 minutes, stirring once, until golden and fragrant. Watch closely to avoid burning. Cool slightly.

Top the pizza: Sprinkle 1/2 cup toasted coconut flakes evenly over the dulce-de-leche–mascarpone surface. Optionally, finish with a light pinch (1/4 teaspoon) of flaky sea salt scattered across the pizza and 1/2 teaspoon fresh lime zest for brightness.

Final warm-up (optional): If you prefer the pizza slightly warmed so the dulce de leche is gooey, return the assembled pizza to the oven at 375°F (190°C) for 2–4 minutes — just enough to warm through, not to melt mascarpone completely. Remove and cool 2–3 minutes before slicing.

Slice and serve: Using a sharp pizza cutter or knife, slice into 6–8 slices. Serve warm or at room temperature. Store any leftovers covered in the refrigerator for up to 2 days; bring to room temperature before serving for best texture.