Apricot, Ricotta and Candied Pecan Brioche Pizza

This is my sweet dough inspired by a summer dessert from Zizzi. It is a brioche dough rolled out like a pizza, topped with ricotta and apricot slices, glazed with apricot jam and sprinkled with candied pecans. 

The dough is soft, buttery, rich and has a lovely texture. As can be seen, the high liquid quantity resulting in the stickiness of it has created a very open and slightly irregular crumb. It has a glorious dark brown crust giving a very appealing look. The apricot and ricotta work well together, although perhaps a little more sugar added to the ricotta would bring out the flavours better. I was dubious when topping the brioche with it and obviously should have followed my gut instinct! The pecan topping gives an extra crunch and fantastic decoration. I am very happy with this, although perhaps a drizzle of caramel sauce would just top it off and give it that bit more sweetness it needed.