Blueberry Dessert Pizza Food

BLUEBERRY PIZZA

Steps:

• In a mixing bowl, add the flour, 2 tablespoons sugar, and pecans; stir to combine.
• Add in the butter; stir until well blended.
• Spread mixture into a 12-inch pizza pan.
• Bake at 375°F for 10-12 minutes or until lightly browned.
• Place pizza pan on a wire rack to let crust cool.
• In a mixing bowl, using an electric mixer, beat the cream cheese at medium speed until creamy.
• Gradually add the powdered sugar and beat until smooth.
• Fold in the Cool Whip.
• Spread mixture over cooled crust.
• Add 2 cups blueberries to a saucepan; mash.
• Stir in 2/3 cups sugar.
• Bring blueberry mixture to a boil over medium heat and boil for 2 mintues.
• In a small bowl, add the cornstarch and water; whisk to blend.
• Add cornstarch mixture to the blueberry mixture.
• Bring back to a boil and boil 1 minute.
• Cool.
• Spread cooled blueberry mixture over cream cheese mixture.
• Top with remaining blueberries.

BLUEBERRY DESSERT PIZZA

Steps:

• Heat oven to 350°.
• Grease a 12-inch pizza pan or a 9 x 13 pan.
• In a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter at low speed until crumbly. Reserve 1 cup of crumbs for the topping.
• To the remaining crumbs blend in the egg. Press in prepared pan.
• Bake at 350° for 12 minutes.
• Meanwhile, to reserved crumbs in same large bowl, add remaining 1/4 cup oats, 2 tablespoons butter, nuts, sugar and cinnamon; beat until well mixed.
• Remove the base from the oven and spread with the pie filling.
• Sprinkle with reserved crumb mixture.
• Return to oven and bake 15-20 minutes or until crumbs are light golden brown.
• Cool completely.
• Cut into wedges or squares.

PEACH AND BLUEBERRY PIZZA

Steps:

• Place a pizza stone in the center of the oven and preheat the oven to 500 degrees F.
• In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well.
• Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios.
• Bake for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza.

PIZZA HUT DESSERT PIZZA

Steps:

• Combine all crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
• Punch down dough now and then when you get a chance.
• Preheat oven to 550 degrees F.
• Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.
• Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to purée half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping. Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze.
• Yields one 16-inch dessert pizza.

BLUEBERRY PIZZA

Steps:

• FOR THE DOUGH: In a medium bowl, whisk together the flour, sugar, baking powder, zest & salt, then with a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, whisk together the ricotta cheese, egg yolk, water & vanilla extract, then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.
• Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
• Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
• Place the dough on a lightly floured sheet of wax paper, then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.
• Remove the top sheet of paper, transfer the dough, paper side up, to the prepared baking sheet, & then remove the remaining sheet of wax paper.
• Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
• FOR THE FILLING: Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
• Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
• Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
• Cut the pizza into wedges & serve warm.

BLUEBERRY CRUMBLE DESSERT

Steps:

• Toss blueberries with the lemon juice in an ungreased 1-1/2 quart casserole dish.
• Mix 1/2 cup brown sugar with 2 teaspoons cornstarch; stir into the blueberries.
• Mix oats, 1/2 cup flour, 1/2 cup brown sugar and salt together; cut in butter with a fork.
• Sprinkle over blueberries.
• Bake uncovered in 350° oven until topping is light brown and blueberries are bubbling, about 40 minutes.
• Serve warm with ice cream.

BLUEBERRY DESSERT PIZZA

Steps:

• 1. Unroll the crescent rolls and set 4 aside. Arrange 12 of the triangle crescent rolls on the pizza pan with the wide end to the outer edge of the pan. The tips won't meet at the center.
• 2. Lightly flour the crescent rolls just enough so that you can lightly roll the seams to seal them together.( Or pinch together) You should end up with about a 3-inch hole in the center.
• 3. In a small mixing bowl beat the cream cheese, powdered sugar, egg and almond extract together until smooth. Spread this mixture evenly over the dough.
• 4. Top this with the blueberry pie filling; spread out evenly.
• 5. Cut the 4 remaining crescent triangles lengthwise into 3 even sections. Place these sections evenly over the topping in a spoke-like manner. Press the dough together at the center and outer edge to form a seal.
• 6. Bake at 350 degrees F. for 30 minutes or until crust is golden brown.
• 7. Stir the powdered sugar and milk together to create the glaze. Drizzle over the pizza.
• 8. Cut into wedges to serve. This dessert pizza can be served warm or cold.