Desert Pizza

[Jerald Powell]

I am looking to get some feedback on a type of pizza spcifically made for dessert. I have been making them for over a year now and have a lot of positive feedback. After the savory (meat cheese sauce etc) pizza I bring out fruit, sugar, butter, chocolate, Port and even ice cream. My guests make a few sweet pizzas and it really seems to top off a pizza party better than any other desert I have tried.

[nissanneill]

Hi Jerald

Now this sound just up my ally.
I'm a sweet lover from way back and only need some inspirational ideas to try.
I have just been trying to overcome teething problems with the cooking pizzas and breads/buns in my newish Pompeii (had a total of 6 to 8 firings so far),and as yet haven't tried these sweet treats, but more than willing to try.
have you or can you post some receipes for us novices to try PLEASE!!!

Sweet tooth.

Neill

[Hendo]

Right up mine, too!

I've had a wonderful Nutella pizza for dessert at 'Il Delfino di Tarek' in Certaldo, Tuscany some years ago. Basically a thin crust with Nutella, Marscapone cheese and dusted with icing sugar after cooking. Delicious!

But to my surprise and delight, this was convincingly trounced by local Adelaide restaurateur Andy Parisi's stunning concoction of a pizza base, dotted with 'Cherry Ripe' chocolate (a local chocolate bar with cherries and coconut), covered with tasty ripe strawberries and the whole thing flamed with Cognac. Then dusted with icing sugar & chopped mint prior to serving.

Had it as part of a Food & Wine Club dinner at Parisi's last week, and unfortunately I forgot the camera - bugger!

Paul.

PS - Andy Parisi won The Plate NY Pizza Challenge a few years ago - I'm not sure it was for this dessert pizza though. P.

[Jerald Powell]

Dessert Pizza
for me has been an investigation into sweets. I don't usually use cheese but fruit and chocolate are quite good. I have even used premade brownie batter.
Generally what I like is a crisp brown crust with warm cooked fruit and caramelized crunchy sugar on top. I cut it like pizza and sreve it with ice cream.
Here are some guidelines.

• Cook at a temperature that takes your toppings into consideration. 600-650+

• Use a moisture barrier on any fruit pizza to keep the dough dry.

• Spices like ground cinnamon go on before the sugar.

• Round fruit should be cut on smashed or they roll off.

• Butter makes it better.

• Fruit should be cut 1/4 to 1/2 inch thick.

• Fruit should be ripe and full of sugar.

• Sweet and tart go well together. Like Apricot raspberry.

• Hot and sweet are good together. Like jalapeno and mango.

• Leave some space arround fruit pieces for even cooking.

• Top it with a good helping of sugar!

Brown sugar is my preference 4-6 tbsp.
These are just guidelines that can be considered but I encourage experimentation. That's how I got on this subject. Trying something new. I will add some recipies in futuer posts.

[dmun]

Originally Posted by Jerald Powell

Butter makes it better.

Butter makes everything better. I'm told that on the dining cars of the great transcontinental railways the cooks put a chunk of salted butter in the coffee grounds before brewing the coffee.

I've heard of a French savory "pizza" on a brioche crust, which is full of butter.

[Jerald Powell]

Not too much of anything. As in all pizza making ballance is key. Pizza dough with 1-1/2 tbsp of butter is a good start.

[asudavew]

Here is a simple one....

Just throw some canned fruit... like cherries or apples ... peaches.. anykind on the dough.

But use the pie filling stuff.
Not plain canned fruit.

Spread it on the dough. Have a box of yellow cake mix in a bowl, and add a bit of water to it. Not much, just enough to make it clumpy.
Then sprinkle a generous portion of that on top.

Bake away.

Dust with powder sugar when done. Apples are good with a powder sugar/ cinnamon combo.

You can also spread canned pudding on the dough throw some chocolate chips on top and bake.

And dust with powdered sugar.

You may have alread done all this. It's not too elaborate but most everyone really enjoys it.

Cheers

[Jerald Powell]

Wow, I didn't know other people were making pizza for dessert! That is very encouraging. I think there may be more people out there experimenting with different sweets. Several of my friends have told me of a chance novelty desert pizza they tried in restraunts but none with more than a token novelty on the menu.
I did some experimenting yesterday and did a webcast of the pizza I made. I am including the link but I wanted to warn you that it starts out slow. The first few minutes have no pizza mahing at all but get a cold drink and a snack cause this will make your mouth water. Helloworld.com
This is my first is a series of webcasts and podcasts that I will be doing on the subject. I also have some desert pizza pictures posted there just click on the camera icon and Dessert Pizza album.
Jerald

[Hendo]

In an earlier post, I wrote:

Originally Posted by Hendo

... stunning concoction of a pizza base, dotted with 'Cherry Ripe' chocolate (a local chocolate bar with cherries and coconut), covered with tasty ripe strawberries and the whole thing flamed with Cognac. Then dusted with icing sugar & chopped mint prior to serving.

Had it as part of a Food & Wine Club dinner at Parisi's last week, and unfortunately I forgot the camera

I managed to remember the camera last night on a return visit - see below. Served with runny cream this time, marscapone cheese (works better) the time before.

Yum!

[Richie]

Here is one one we made in July, very tasty.

Cooked the base about 30%, then added chocolate, cooked till alomodt done, choc melted, then added marshmellows and back in till they browned, maybe 20 seconds max.