Festive Dessert Pizza Food

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.

FESTIVE PIZZA APPETIZERS

Steps:

• Spread dill dip over pizza crust within 1/2 inch of edge.
• Sprinkle with vegetables and cheese. Cut into 1 1/2-inch diamond shapes.

FESTIVE DESSERT PIZZA

Steps:

• Preheat oven to 350°F.
• Press cookie dough on bottom of 12 inc pizza pan lined with non stick aluminum foil, bake at 350F 10 to 14 minutes or until light brown. Cool to room temperature.
• Beat cream cheese and sugar in a medium bowl until well blended. stir in 1/2 cup mandarin oranges, spread over crust.
• Cover and refrigerate until ready to serve.
• Arrange kiwi, raspberries, and mandarin oranges over cream cheese and cut into 12 wedges.

EXOTIC FRUIT DESSERT PIZZA

Steps:

• For the icing: Combine the mascarpone, sour cream, cinnamon, lemon juice and zest and salt in a bowl. Add some agave nectar to desired sweetness. Chill.
• For the crust: Place a pizza stone in the oven and preheat the oven to 500 degrees F. Stretch and shape the pizza dough on a floured surface into a 12- to 14-inch round. Transfer to the baking stone and a bake until golden.
• For the toppings: Meanwhile, cut the mango, peach and pineapple into 1-inch cubes. Heat the oil in a skillet over medium-high heat. Add the fruit, along with the lime juice, sugar and jalapeno and saute until cooked through.
• Remove the pan from the heat and carefully add the brandy. Return the pan to the heat and bring to a simmer. Carefully ignite the fruit mixture. Allow the flame to subside and simmer for 5 minutes. Add the salt.
• Spread the icing on the warm pizza crust and top with the fruit mixture.

CHEESECAKE AND FRUIT DESSERT PIZZA

Steps:

• Press cookie dough on bottom of lightly greased 12 inch pizza pan.
• Bake at 350 for 11 to 15 minutes or until light brown.
• Cool to room temperature.
• Beat cream cheese and sugar in medium bowl until smooth and blended.
• Stir in 1/2 cup mandarin oranges.
• Spread over crust.
• Cover and refrigerate until ready to serve.
• Arrange kiwi, strawberries and remaining mandarin oranges over cream cheese before serving.

EASY DESSERT PIZZA

Steps:

• Heat oven to 375°F
• Separate dough into 8 triangles. Place in ungreased; 12-inch pizza or 13x9-inch pan; press over bottom and 1/4 inch up sides to form crust.
• In small bowl, combine butter and almond extract. Brush crust with butter mixture; sprinkle with sugar.
• Bake for 11-13 minutes or until golden brown. Cool completely.
• In medium bowl, combine pudding mix and milk; beat at low speed 1 minute. Stir in orange peel.
• Refrigerate 10 minutes or until set; fold in whipped cream.
• Spoon pudding over crust and arrange fruit on top. (Strawberries, blueberries, oranges, raspberries, kiwifruit, etc)
• Refrigerate 1 hour before serving; cut into wedges to serve.
• Refrigerate leftovers.

FESTIVE FRUIT PIZZA

Steps:

• Press cookie dough onto bottom of greased 12-inch pizza pan. Bake as directed on package until golden brown; cool.
• Spread crust with pineapple spread; top with fruit. Garnish with fresh mint leaves, if desired.
• Cut into 16 wedges to serve. Store leftover pizza in refrigerator.