• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Carla Burke
  • Nancy Reading
  • John F Dean
  • r ranson
  • Jay Angler
  • paul wheaton
stewards:
  • Pearl Sutton
  • Leigh Tate
  • Devaka Cooray
master gardeners:
  • Christopher Weeks
  • Timothy Norton
gardeners:
  • thomas rubino
  • Matt McSpadden
  • Jeremy VanGelder

dessert pizza

 
author & steward
Posts: 5325
Location: Southeastern U.S. - Zone 7b
3099
5
goat cat forest garden foraging food preservation fiber arts medical herbs writing solar wood heat homestead
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Years ago I remember going to get-togethers where dessert pizza was very popular. I remember they were really good, but I never asked how they were made. Does anybody have a recipe for a dessert pizza?
 
pollinator
Posts: 381
118
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I first read desert pizza, so was thinking of sorghum dough, a paste with drought tolerant pumpkins instead of tomato sauce, baobab leaves instead of spinach, camel cheese on top, and a dribble of olive oil.
Anyone getting hungry?

But for dessert pizza, no idea, sorry, not the sweet type
 
pollinator
Posts: 194
Location: Louisville, MS. Zone 8a
35
homeschooling kids rabbit tiny house chicken composting toilet medical herbs composting homestead
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I do my normal pizza crust recipe. Nutella or equivalent spread for the sauce and marshmallows on top of that. Little marshmallows are best.

It is very popular.
 
gardener
Posts: 1362
Location: Tennessee
877
homeschooling kids urban books writing homestead
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
30 years ago my mother made one topped with all the supermarket candy you can imagine. My daughter wants one like that but I said, "We will do it with fruit if we make one."

 
pollinator
Posts: 215
Location: Southern Ontario, 6b
112
cat forest garden food preservation cooking writing ungarbage
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Most of the versions I had seen used a basic chocolate chip, peanut butter or sugar cookie as the base and it is just pressed thin into a pizza pan. Then base cooked and pulled out to add sweet toppings like: marshmallows, nuts, chips, candies etc. Then put back in under broil before serving. Some called for sauces or whipped cream as finishers.
 
Leigh Tate
author & steward
Posts: 5325
Location: Southeastern U.S. - Zone 7b
3099
5
goat cat forest garden foraging food preservation fiber arts medical herbs writing solar wood heat homestead
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
The ones I remember had fruit all over the top, but no chocolate. Maybe a sugar cookie crust with something spread over that (cream cheese?) and a thin layer of jam(?) and slices of fruit. I remember kiwi and strawberry. Really yummy, although being a chocolate lover, something with chocolate chips would be a treat too.
 
Josh Hoffman
pollinator
Posts: 194
Location: Louisville, MS. Zone 8a
35
homeschooling kids rabbit tiny house chicken composting toilet medical herbs composting homestead
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I want to include the pizza crust recipe in addition to my post above. It has been the best we have tried and we try a lot because we love pizza.

4 Cups Bread Flour
1.5 Cups warm water
1T Yeast
3t Honey
2t Salt
4t olive oil

Mix and knead for 5-10 mins, you know what you are looking for.
Rest for 15 mins.
Divide into 3 balls to make 12" to 14" pizza crust for each ball.
Cover and let rise for an hour.

I use lots of cornmeal to keep it from sticking. I have a Blackstone propane pizza oven with the rotating pizza stone. Wow, it is amazing. If you wait until fall, you can get it on major discount. Major sales then to make room for Xmas junk. I know it can be picked up for $150 and it retails for $500. It is worth it either way but $150 is a great deal.

Put some Nutella and marshmallows on that thing and you are a superstar
 
pollinator
Posts: 743
Location: Clackamas Oregon, USA zone 8b
78
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
That takes me back.  There used to be this amazing Austrian/German/Swiss restaurant in NE Portland in my dad's neighbourhood called Reinlander/Gustov's, there was the fancy side and the chill more Americanized side and it was in a building that looked like a Bovarian castle!  Anyways they had this thing called strawberry pizza which I enjoyed.  I don't know how they did the crust, but it had strawberry slices, on creamcheese of some kind, possibly some jam, and some whipped cream, and likely other things I can't recall.  Yum!
 
steward
Posts: 16160
Location: USDA Zone 8a
4286
dog hunting food preservation cooking bee greening the desert
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Dian Green wrote:Most of the versions I had seen used a basic chocolate chip, peanut butter or sugar cookie as the base and it is just pressed thin into a pizza pan. Then base cooked and pulled out to add sweet toppings like: marshmallows, nuts, chips, candies etc. Then put back in under broil before serving. Some called for sauces or whipped cream as finishers.



This is the kind of dessert pizza that I have had.

Basically just a big cookie.

Whether you opt for Ree's fruit pizza, a gooey s'mores pizza, or a strawberry nutella pizza, this list of dessert pizza recipes has something for everyone. Not only are they great for feeding a crowd but they also make a fun addition to any potluck, baby shower, or birthday party.



https://www.thepioneerwoman.com/food-cooking/meals-menus/g36561879/dessert-pizza-recipes/
 
Leigh Tate
author & steward
Posts: 5325
Location: Southeastern U.S. - Zone 7b
3099
5
goat cat forest garden foraging food preservation fiber arts medical herbs writing solar wood heat homestead
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Anne Miller wrote:This is the kind of dessert pizza that I have had.

Basically just a big cookie.

https://www.thepioneerwoman.com/food-cooking/meals-menus/g36561879/dessert-pizza-recipes/


Ree's first recipe, Fruit Pizza, is more like what I'm remembering, except her's doesn't have the jam.


photo source The Pioneer Woman

Somehow it seems more like my idea of a dessert pizza than does the giant cookies called pizzas (maybe because I make bar cookies all the time, which are rectangular). I'm seeing the fruit pizza as more pizza-like because it has layers like a pizza: crust, cheese (probably cream cheese but could use my homemade ricotta or chevre), sauce (jam?), and topping.

The only ingredient I'm not sure about in that recipe is the marshmallow cream because its not an ingredient I use.
 
Josh Hoffman
pollinator
Posts: 194
Location: Louisville, MS. Zone 8a
35
homeschooling kids rabbit tiny house chicken composting toilet medical herbs composting homestead
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
After seeing this fruit pizza picture above, I got to thinking about an easy puff pastry my wife makes with crescent roll style dough, brie cheese and cranberry sauce.

I bet that would be pretty good as a pizza.
 
Leigh Tate
author & steward
Posts: 5325
Location: Southeastern U.S. - Zone 7b
3099
5
goat cat forest garden foraging food preservation fiber arts medical herbs writing solar wood heat homestead
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Josh Hoffman wrote:After seeing this fruit pizza picture above, I got to thinking about an easy puff pastry my wife makes with crescent roll style dough, brie cheese and cranberry sauce.

I bet that would be pretty good as a pizza.


Actually, that might be a good winter version, since fresh fruit isn't very seasonal right now. I canned some cranberry sauce not too long ago, although I think any homemade jam would work. Maybe then I wouldn't need the marshmallow cream in the cream cheese because the cranberry sauce would sweeten it just enough without the need for the marshmallow stuff.

I guess what I'm trying to figure out is a healthier version of dessert pizza, without highly processed ingredients and not overly sweet.
 
steward and tree herder
Posts: 8574
Location: Isle of Skye, Scotland. Nearly 70 inches rain a year
4063
4
transportation dog forest garden foraging trees books food preservation woodworking wood heat rocket stoves ungarbage
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Oh my! I'd never heard of a dessert pizza before. I was thinking of a hot pizza - like a fruit pudding (Hmm, I wonder whether custard would work as the 'glue')

I found this one, which looks like it may be a slightly healthier option, although still does use lots of date syrup:
healthy pumpkin dessert pizza

recipe source


Anyway I did find a couple of recipes that look like they would work warm:
freeform fruit tart
freeform summer fruit
Looks like it would work with various different crusts.

This one in Dutch looks like it could be a good starting point, but my translation says "puff pastry" and the picture doesn't look like it....

I think I might start with a sweet dough, like for stollen or even (drool) croissants...I wonder whether marzipan would be good for a 'glue' to replace the cheese...Hmm, something like a bakewell pudding mix over a jam spread on the dough, with fruit and almonds sprinkled on top....


 
Leigh Tate
author & steward
Posts: 5325
Location: Southeastern U.S. - Zone 7b
3099
5
goat cat forest garden foraging food preservation fiber arts medical herbs writing solar wood heat homestead
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Nancy Reading wrote:Oh my! I'd never heard of a dessert pizza before. I was thinking of a hot pizza - like a fruit pudding (Hmm, I wonder whether custard would work as the 'glue')


Well, that's another idea worth trying. I'm thinking ricotta cheese would work well for that, maybe with a canned fruit topping (since fresh fruit is basically out of season!)

I found this one, which looks like it may be a slightly healthier option, although still does use lots of date syrup:

healthy pumpkin dessert pizza

recipe source


Interesting. I make a chocolate pudding pie with a pecan meal crust (really tasty).

I agree about the amount of date syrup in the recipe. I'm wondering if plain cream cheese would work (softened to make it spreadable). With a cookie crust and homemade low-sugar jam or cranberry sauce, it might be just right for us. I've cut down our sugar intake enough so that it only takes a little sweetening to make something taste sweet to us. Cookie + jam or canned fruit (slightly sweetened) might be just right.

I think I might start with a sweet dough, like for stollen or even (drool) croissants...I wonder whether marzipan would be good for a 'glue' to replace the cheese...Hmm, something like a bakewell pudding mix over a jam spread on the dough, with fruit and almonds sprinkled on top....


I would love it if you would experiment with these ideas (hint, hint!)
 
Anne Miller
steward
Posts: 16160
Location: USDA Zone 8a
4286
dog hunting food preservation cooking bee greening the desert
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Interesting how long dessert pizza has been served:

"Pizza alla Napoletana" — aka Neapolitan pizza — first appeared in a cookbook over 400 years ago in 1570. The crust — made of flour, sugar, butter, eggs, and lard — is filled with an almond-based custard filling, almost like the inside of a flan or crème brûlée. One author of a subsequent recipe that appeared in 1891, a man named Pellegrino Artusi, gives the baker the option of including either a note of citrus through lemon, or vanilla through its extract. Baking the dessert pizza can be a choose-your-own-adventure. The final product looks very similar to an Italian ricotta pie and is dusted with powdered sugar.



Read More: https://www.foodrepublic.com/1489397/neapolitan-pizza-origins-dessert-custard-pie/
 
Dian Green
pollinator
Posts: 215
Location: Southern Ontario, 6b
112
cat forest garden food preservation cooking writing ungarbage
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
What it seems like you want is more of a fruit flan, than a pizza. It might work better to check recipes for that.
The two main styles we do are hot and cold. One fave uses a sweet shortcrust recipe that is blind baked in a flan/tart pan and then, when it is cooled, is covered with a thick cooked custard and fresh fruit. That can get a top layer of glaze or whipped cream but we rarely bother.

The other version is more of a shortbread base, quite low sugar, that is prebaked. Then cream cheese (1 block, I think) is mixed with vanilla, an egg, some lemon zest and juice and a 1/4 or 1/2 cup of sugar. It is spread over the base and then it is topped with pear that has been sliced thin and mixed with more lemon juice, some sugar and flour. Then the whole thing is baked again for something like 20-25 mins. We love this one! Good warm, super chilled and you can make is pretty as you want depending on how fancy you get with the pear. Apple can be used as well.

If you skip the egg, you could do an uncooked version of the cheese layer. I think it would work with a drained ricotta or cottage cheese and they could go over or under a jam layer. Other extracts like almond would work too for flavouring.
 
Leigh Tate
author & steward
Posts: 5325
Location: Southeastern U.S. - Zone 7b
3099
5
goat cat forest garden foraging food preservation fiber arts medical herbs writing solar wood heat homestead
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Dian Green wrote:If you skip the egg, you could do an uncooked version of the cheese layer. I think it would work with a drained ricotta or cottage cheese and they could go over or under a jam layer. Other extracts like almond would work too for flavouring.


This is pretty much what I did for my first experiment.



I thought I had some of my chevre or ricotta in the freezer, but didn't so I bought cream cheese. The crust was a basic sugar cookie recipe from my Betty Crocker cookbook. I softened the cream cheese and blended in a little powdered sugar. The topping is actually cranberry relish, canned earlier this year when cranberries went on sale.

It was good, but I'm still going to experiment. I think I'd like a thinner cookie crust and I like your idea, Dian, of adding an egg to the cream cheese for a baked "pizza." Maybe that will be experiment #2!
 
I promise I will be the best, most loyal friend ever! All for this tiny ad:
A rocket mass heater is the most sustainable way to heat a conventional home
http://woodheat.net
reply
    Bookmark Topic Watch Topic
  • New Topic