request: Sweet Pizza

A

Adriana K

New member
Bruno's, the restaurant I mentioned in the "Mushrooms Primavera" thread
also had a dessert pizza, which they called "La Dolce Pizza."

To an approximation, this was a thinnish pizza crust, spread with melted
butter (or maybe margarine) and brown sugar, sprinkled with cinnamon,
and with raisins, slivered almonds, and blueberries scattered over the top.

Has anybody seen a recipe resembling this?
 
"Arri London" wrote in message
news:[email protected]...

I make mine with an ordinary pizza crust that has no savory seasonings mixed
in. I have to use a gluten free crust and some of the mixes although quite
good do contain seasonings you wouldn't want to put in a dessert pizza.
When making from scratch, I use a recipe for Foccacia bread that I have,
leaving out the savory seasonings.

I usually make mine into a rectangle so that it can be cut in strips. But I
have also made it into a round. I drizzle it with light olive oil but you
could certainly use butter instead. Then a good sprinkle of cinnamon and
sugar. Then when it is browned and baked through from the oven, I put a
drizzle of vanilla icing over the top. If you were going to put fruit and
nuts on top, do so before baking. A streusel type topping would be good
too.

Or you can bake it plain, then spread it with a topping of sweetened cream
cheese, then assorted fresh fruits and a glaze of heated jelly or jam. This
one also works with a base of sugar cookie dough if you want something
sweeter.
 
On Tue, 15 Feb 2011 11:27:52 -0800, Barry Gold
wrote:


No, but it wouldn't be hard to make a sweet dough and use it as the
base. I googled "dessert pizza" and there are a boatload of them.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 15 Feb 2011 11:27:52 -0800, Barry Gold
wrote:


Much like crepes, or the tortilla-based pseudo-"sopapillas" sold by
some Mexican restaurants.

-- Larry
 
On 2/15/2011 11:52 AM, Brooklyn1 wrote:

Maybe by your standards. By mine, a "recipe" should include things like
quantities. And baking time & temperature. And there may have been
other ingredients that I didn't see/smell/taste but that contributed to
the overall flavor.
 
On Feb 25, 2:00?am, Barry Gold wrote:

Just experiment - quantities could easily be "to taste" - with spices
(like cinnamon), start small. Even the failures would taste
good. ;-) Temps probably wouldn't be as high as regular pizza temps
and more like dessert-baking temps - try 375 and check on it after 7
minutes, 10 minutes, or whatever. What else do you have to do? LOL.

N.

N.
 
On Feb 15, 11:52?pm, sf wrote:

Schwan's frozen food has what they called an apple pizza when it first
came out.
Now they call it and apple studel. It comes with a little bag with
white frosting to dizzle over it when it's cooked.

Lucille
 
On 2/15/2011 11:03 PM, Julie Bove wrote:

I made this with a base of sugar cookie dough, and frosted with a
thinned frosting, then topped with various berries. You can do them in
alternating colors and it looks really good. Blues with blackberries
and blueberries, reds with strawberry and raspberries. Very tasty!
 
Cheryl wrote:
Hmmm. Don't know why it took me so long to think of this, but
maybe the OP should look at Peshwari Naan (or Kashmiri naan), with
it coconut, cashews, etc.

--
Jean B.
 
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