Chocolate Drizzled Pineapple Strawberry Pizza Food

PAMPERED CHEF BANANA SPLIT BROWNIE PIZZA

Steps:

• Preheat oven to 375.
• Prepare brownie mix according to package directions.
• Place parchment paper on 15-inch baking stone.
• Pour brownie mixture on paper and spread into 14-inch circle.
• Do not bake without parchment paper or batter will run off stone while baking.
• Bake 15-20 minutes or until set.
• Cool completely.
• Mix cream cheese and sugar until smooth. Add drained pineapple and mix well.
• Spread over brownie crust.
• Slice banana and strawberries.
• Chop nuts.
• Arrange fruits and nuts on top of cream cheese mixture.
• Drizzle with chocolate syrup.
• Chill.

STRAWBERRY PIZZA

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour., On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. , Bake at 350° for 18-22 minutes or until lightly browned. Cool completely., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top., In a large saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.

CHOCOLATE HAZELNUT PIZZA WITH STRAWBERRIES AND BANANAS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Roll pizza dough out on a lightly floured surface. Transfer to greased 12-inch (30 cm) round pizza pan. Brush butter over dough. Combine sugar with cinnamon and sprinkle evenly over pizza.
• Bake for 15 to 18 minutes or until golden and puffed. Cool for 15 minutes.
• Meanwhile, pipe enough whipped cream into a measuring cup to measure 2 1/2 cups (625 mL); stir into sour cream until smooth. Stir in vanilla. Spread cream mixture over pizza base and top with bananas and strawberries.
• Warm hazelnut spread in the microwave on High for 30 seconds or until pourable. Drizzle spread over the fruit. Cut into wedges and serve immediately with additional whipped cream (if desired).

FROZEN FRUIT SKEWERS WITH CHOCOLATE DRIZZLE

Steps:

• Thread fruit alternately onto skewers, using approximately 2 pieces of each per skewer; place in single layer on cookie sheet with sides. Freeze 1 hour or until fruit is frozen. About 5 minutes before serving, drizzle fruit with chocolate topping; return to freezer until ready to serve.

STRAWBERRY PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together flour and confectioners' sugar. Stir in melted butter. Press mixture evenly into a 12 inch pizza pan.
• Bake in preheated oven for 15 minutes. Allow to cool.
• In a small mixing bowl, beat together cream cheese and white sugar until smooth. Spread over cooled crust. Arrange strawberries over cream cheese layer.
• Combine custard mix and water in a small saucepan. Bring to a boil while stirring frequently. Boil and stir 1 minute. Pour mixture over strawberry layer. Chill before serving.

CHOCOLATE DRIZZLED PINEAPPLE-STRAWBERRY PIZZA

Steps:

• Crust: Melt margarine; mix with confectioners' sugar.
• Add flour; mix well.
• Pat out on pizza pan.
• Bake at 350° for about 15 minutes, or until lightly browned.
• Filling: Beat cream cheese and condensed milk together.
• Add lemon juice and vanilla; pour over cooled crust.
• Topping: Combine frozen strawberries and cornstarch in a medium saucepan. Cook, stirring, over medium heat until thickened. Cool and spread over cream cheese filling.
• Place sliced pineapple slices on top of pizza and drizzle in melted chocolate.
• Refrigerate at least 4 hours.

STRAWBERRY PIZZA DESSERT

Steps:

• DOUGH
• Preheat oven to 175ºC. Put the chocolate biscuits and a small Pyrex bowl ¾ full with
• Use a corkscrew to make holes in two of the eyes at the base of the coconut. Drain milk from the coconut into a bowl. Place coconut on a stone or other hard surface and strike open with wooden mallet. Peel away two or three segments of flesh from the inside. Grate the coconut flesh into a dish with a medium-gauge grater.
• Cut the pineapple slices, two 1cm thick for the dressing and four ½cm thick for the toppings. Make half a dozen radial slits with a sharp knife in each of the topping slices, from the core to the outer rim.
• Remove the chocolate digestives from the fridge and place in a large freezer bag. Hold the open end together loosely with one hand, to prevent material escaping, and smash the biscuits with a rolling pin until the bag contains uniform sandy fragments.
• Place an empty non-stick frying pan on the hob at a low heat. Leave for two minutes to reach temperature, then raise the heat and pour the 3 tablespoons of caster sugar into the pan. Keep the sugar moving with a wooden spatula while it melts and turns to a blond caramel. As soon as it is all liquid, before the sugar can burn, add the four thinner slices of pineapple to the pan. Sauté the pineapple in the sugar for around thirty seconds and turn them with the spatula. When this side is done, turn off the heat and remove the slices from the pan, placing them on a non-stick baking sheet. Place in the oven for ten to fifteen minutes until dry to the touch – set a timer for ten minutes to check.
• Sieve the flour cocoa powder and baking powder into a mixing bowl. Make a slit all the way down the strip of vanilla pod, open it out and with a sharp knife scrape the seeds and internal flesh into the bowl. Then sieve in the soft brown sugar, forcing it through with a clenched first if necessary and removing any sugar that clings to the sieve. Mix the ingredients in the bowl and make a well in the centre. Break the eggs into the well and beat the mixture with a wooden spoon. Add the crumbled biscuits and continue beating until a smooth texture is reached.
• Lightly grease a non-stick baking sheet with butter, and spoon the mixture into the centre of the sheet, allowing it to spread out to a pizza round. Prick the mixture lightly with a fork and place in the oven. Bake for 12 minutes at 175ºC.
• If you have not done so already, remove the pineapple at the same time. Gently prise the slices from the tray and reserve them on a piece of kitchen paper.
• SAUCE
• Take off stalks from the strawberries. Place in a blender. Cut the mint leaves into thin strips and add to the blender with the 2 teaspoons of arrowroot. Blend until a smooth purée and pour into a small saucepan.
• Stir the pan continuously while heating. When the mixture is hot but not bubbling, gradually stir in the sugar. Keep stirring until the mixture thickens and begins to boil.
• Taste it carefully with a teaspoon to check the sweetness; add more sugar if you need to, to reach a sweet/sour balance.
• Leave the Purée in a small Pyrex bowl to cool. If it’s not cooling quickly enough place the bowl in shallow bucket of water.
• Take the dough out of the oven after 12 minutes. Leave it to cool for two minutes then use a pallet knife to gently take the dough from the baking sheet, starting round the edge with the pallet knife level to the sheet and working in towards the centre. Remove the base to fully cool on a wire rack.
• CHEESE
• Cut the two raw pineapple slices that are left into thin strips, then cut the pineapple into small cubes and crush them in a small bowl.
• Whip the cream using an electric whisk and gently fold in the yoghurt. Stir in the crushed pineapple and the grated coconut you prepared earlier.
• TOPPINGS
• Grease one of the small Pyrex bowls with butter or margarine and put it in a pan of hot water, the water should come about 1/3 of the way up the bowl. Break the chocolate up into small pieces and put them into the bowl. Leave the water to simmer on the hob.
• Cut of the little pieces of the caramelised pineapple so you have removed the centre.
• When the chocolate has completely melted, remove the bowl from the boiling water. Take the cold bowl of water from the fridge and place it next to the bowl of melted chocolate. With the long handled teaspoon drop spoonfuls of melted chocolate in to the cold chocolate until about 15 or 20 squiggles of chocolate freeze in the cold water.
• Leave the bowl a few minutes before taking out the frozen chocolate.
• PUTTING IT ALL TOGETHER
• Put the Dough on a plate of your choice and sprinkle it with a little icing sugar.
• Put Strawberry purée on to the dough; leave about an inch of dough around the sides.
• Put evenly around five or six flakes of salt on top of the purée.
• Put the cheese on to the purée; Leave a border of about 1 inch around the purée.
• Put the pineapple and artichoke on the pizza.
• Eat with a smoothie of Mango, Strawberry and Pineapple Juice. Just get all the ingredients and whiz them in a blender until smooth.