Theirs has been inspired by the cocktail, and features tomato and strawberry passata, limoncello ricotta and sweet, fried basil with fior di latte gelato.
The pair has combined their pizza and gelato-making skills to create three limited-edition dessert pizzas, which will be available for one night only this Friday 25 November, at a pop-up store outside D.O.C on Drummond Street from 5pm to 8pm.
“Everyone loves pizza and everyone loves gelato – put them together and you’ve got a winning combination,” says Valmorbida.
“It’s the comfort of the flavours I’ve grown up tasting,” Nicolini says. “It’s like having your Nonna in the house, it puts a smile on your face.”
In addition to the Sweet Margarita pizza, there’s a Sweet Black Rice Pizza topped with mango, vincotto and caramelised macadamia and coconut sorbet.
Also on offer will be Nicolini and Valmorbida’s favourite combination: the Sweet Pizza Siciliana with buffalo ricotta, Passito di Pantelleria moscato wine, candied fruit and salted chocolate, topped with ricotta gelato.
“The ricotta we use is such high quality – it’s creamy and rich and brings a cheesy flavour to the pizza,” Valmorbida says.
The pair began planning the sweet pizza project in September, motivated by the idea of supporting and celebrating local food-makers who take inspiration from and place emphasis on family traditions.
Nicolini will also be holding two workshops at Pidapipó’s Windsor Laboratory on Thursday November 24 to demonstrate how the pizzas are made.
“Sweet pizza has been quietly creating its own fan club on my menu for the past 10 years or so, but recently it’s really picked up,” he says.
“Italians aren’t about the sweet pizza yet. Nutella on sweet dough is huge but that’s as far as they go. This is a new approach to pizza with fresh produce and quality ingredients.”