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Dessert Pizza Recipes

October 19, 2010
By Eileen Goltz

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You have 10 seconds; name your favorite pizza topping. If you said onion or peppers or even mushrooms you fall within about 85% of the rest of the population of America in your choice. However, if like me, you answered chocolate or M&Ms or even raspberries, you’re thinking outside the pizza box and dreaming about dessert pizza.

Crazy, you say? Well then sign me up for that straight jacket, because a dessert pizza is just as delicious as a “regular” pizza, only it satisfies a different taste bud and or sweet tooth. It is typically made with a sweet dough or cookie dough that contains sugar, brown sugar or honey. The toppings can include a sweetened cream cheese or ricotta and can be topped with fresh or canned fruit, drizzled or sprinkled with chocolate of some kind, caramel topping, marshmallow topping, nuts, chocolate chips, candy or whatever else you can find in your pantry that would add to the pizza's deliciousness. The following recipes are dairy and pareve.




BERRY NICE PIZZA (dairy)

1 1/4 cup ricotta or cream cheese
2 tablespoons sugar
pinch of ground cinnamon
pinch of ground nutmeg
1/2 teaspoon vanilla
1 lb ball of frozen pizza dough, defrosted
2 more tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons cornmeal
2 tablespoons oil
2 1/2 cups assorted fruits of your choice (raspberries, blueberries, strawberries, pineapple, etc)
3 tablespoons apricot preserves, heated

In a bowl of an electric mixer combine the ricotta cheese, 2 tablespoons of sugar, vanilla, a pinch of cinnamon and a pinch of nutmeg. Mix to thoroughly combine, cover and refrigerate for at least 30 minutes. In another bowl combine the 2 tablespoons of sugar and 1/4 teaspoon of cinnamon. Mix to combine and then knead the mixture into the pizza dough.

Preheat oven to 400. Drain the fruit on paper towels before using, as the juice tends to spread. Sprinkle a pizza pan with cornmeal and set it aside. Flatten the pizza dough and rub about a tablespoon of oil on top of the dough, flattening or rolling it out to the shape you want. Sprinkle a little cornmeal over the top, flip it over and do the same with the other side until it is the size you want. Place the dough on the pizza pan or cookie sheet. Bake for 15 to 20 minutes until the crust is golden but not too browned. Cool to room temperature and then spread the ricotta mixture over the dough and arrange the fruit however you like. Brush the hot apricot preserves over the top and refrigerated for at least 30 minutes. Serves 4 to 6.

Modified from cdrecipes.com


APPLE PIE PIZZA (dairy or pareve)

Crust

2 2/3 cups bread flour
1/4 cup sugar
1 package fast acting yeast
1/2 teaspoon salt
1/2 cup butter or margarine, cut up
1/4 cup milk or rice milk
1/4 cup water
2 eggs

Topping

3 tablespoons sugar
2 tablespoons bread flour
1/4 cup whipping cream or nondairy whipped topping
1 tablespoon apple liqueur or 2 teaspoons vanilla extract
2 to 3 medium thinly sliced, cored and peeled apples
3 tablespoons chopped pecans
1/4 cup apricot preserves, warmed

To make crust: In large bowl, combine 1 cup flour, sugar, yeast and salt. In a pan combine the butter/margarine, milk and water and heat until warm but not boiling or so hot that it kills the yeast. Remove the mixture from the heat slowly stir it into the flour mixture. Add the eggs and remaining flour. This will make a very soft dough. Knead the dough for about 5 minutes. Even though you think you should, don’t add more flour. Flour your hand and press the dough into a greased pizza pan or cookie sheet. Set aside for 30 minutes.

While the dough is resting, make the topping. In small bowl, combine 3 tablespoons sugar and 2 tablespoons flour. Gradually add cream and liqueur; stir until smooth. Set the mixture aside. Preheat oven to 400. Press the dough out into a circle or square and form a ridge along edge of dough. Arrange the apple slices on top of the dough, overlapping slightly. Sprinkle the pecans over the top of the apples and then gently spoon the cream mixture over the top of the apples. Bake for 20 minutes or until crust is golden brown and apples are almost soft. Remove the pizza from the oven. Take it off the pan and cool it on a wire rack. Spread the apricot preserves over the top of the warm pizza and let cool slightly. Place on serving plate, cut and serve. Serves 6.

Submitted by Louise March Indianapolis IN


BANANA WALNUT PIZZA (dairy)

8 frozen dinner rolls, thawed
2/3 cup brown sugar
1/4 cup butter or margarine, softened
1/3 to 1/2 cup chopped walnuts (you can use pecans if you prefer)
2 cups instant banana cream pudding made according to the package directions
4 medium bananas, sliced
1 to 2 cups whipped topping
chopped walnuts for topping (you can use pecans if you prefer)
chocolate syrup

Preheat oven to 350. Spray a 12" pizza pan with nonstick cooking spray. Press the rolls together and form the dough into a crust in the pan. Turn up the edges to make a ridge. Let the dough rise for 10 minutes. In a bowl of an electric mixer, cream together the butter and brown sugar. Stir in the walnuts. Sprinkle this mixture evenly over the top of the pizza dough. Bake for 20 minutes. Remove from oven and cool completely. Spread the pudding over the top of the crust. Arrange the sliced bananas on top of pudding and then top with whipped topping. Sprinkle additional chopped walnuts and drizzle chocolate sauce over the top. Serves 6.


PEANUT BUTTER BROWNIE PIZZA (dairy)

1 package brownie mix
2 eggs
1/3 cup water
1/4 cup oil
1 1/2 cup chopped miniature peanut butter cups
1 cup M&Ms
1/2 cup peanuts
Sweetened whipped cream for topping (optional)

Preheat oven to 350. Grease pizza pan or 13 x 9 inch pan. In a bowl, combine the brownie mix, eggs, water and oil. Spread the batter on pan. Bake 20 to 25 minutes or until brownie pulls away from pan. Remove from oven. Cool. Sprinkle the chopped peanut butter cups and return to oven for 3 minutes just until the peanut butter cups start to melt. Remove from the oven and immediately top with M&M’s and peanuts. Let cool. You can refrigerate this and then serve it whipped cream.


CHOCOLATE MARSHMALLOW PIZZA (pareve)

1/2 cup pareve margarine
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 1/2 cups flour
2 cups miniature marshmallows
1 cup pareve semisweet chocolate chips

Preheat oven to 375. In a large bowl, cream together the shortening, peanut butter, brown sugar and white sugar. Beat until the mixture is light and fluffy. Beat in the eggs and vanilla. Add the flour and mix well. Pat the dough into a greased 12-in. pizza pan. Bake for 12 minutes and then remove from the oven. Sprinkle the top of the pizza with the marshmallows and chocolate chips. Return to the oven and bake an additional 3 to 5 minutes until the marshmallows start to turn golden. Remove from oven, cool slightly and serve. Serves 12.


BLUEBERRY PIZZA (dairy)

Crust

1 cup flour
1/4 cup confectioners' sugar
1/2 cup melted butter

Topping

8 ounces cream cheese
14 ounces sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
4 cups blueberries
whipped topping
fresh blueberries (to garnish)

Preheat oven to 350. In a bowl, combine the flour and confectioner's sugar, add the melted butter and mix to combine. Pat dough out in a 14-inch pizza pan. Bake for 10 minutes, or until the crust is lightly browned. Remove the crust from the oven to cool. In a large saucepan, combine water, sugar and cornstarch. Whisk constantly, over medium heat, until thickened. Add blueberries and cool completely. In a bowl of an electric mixer combine the cream cheese with sweetened condensed milk, lemon juice, and vanilla. Beat until smooth. Spread the cream cheese mixture over the cooled pizza crust and then spread the cooled blueberry mixture over cream cheese layer. Chill thoroughly. Cut in wedges to serve, with dollops of whipped topping and fresh blueberries. Serves 10 to 12.

Modified from Tammen's Treeberry Farm in Wilmington, IL.


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