Fudge Nut And Fluff Apple Dessert Pizza Recipes

MULTI-MUSHROOM FLATBREAD PIZZA

Multi-Mushroom Flatbread Pizza image

Provided by Robert Irvine : Food Network

Time 3h15m

Yield 6 mini-flatbread pizzas

Number Of Ingredients 19

Ingredients

1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
1 tablespoon salt
1 tablespoon sugar
One 1/4-ounce packet yeast
4 cups all-purpose flour, plus some extra for the dough board
1/4 cup cornmeal, for pizza stones
2 tablespoons butter
3 shallots, sliced
3 large sprigs fresh thyme, leaves stripped from the stems and minced
3 ounces dried porcini mushrooms, soaked in hot water to re-hydrate and remove grit (24 ounces if using fresh)
Salt and pepper
1/2 cup heavy cream
2 tablespoons extra-virgin olive oil
3 ounces fresh porcini mushrooms, cleaned and trimmed
3 ounces fresh cremini mushrooms, cleaned and trimmed
3 ounces fresh shiitake mushrooms, cleaned and trimmed
2 cloves garlic, lightly crushed with the side of a knife blade, then minced
3 large sprigs fresh thyme leaves, stripped from the stems
1/2 pound fresh mozzarella cheese, sliced

Steps:

Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour in the proofed yeast mixture, until the dough comes together and is a cohesive mass.
Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to 1 hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and divide into 6 equally sized balls. Cover with towel and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
While the dough is rising, prepare the "base" pizza topping. Heat the butter in a large saute pan over medium-high heat and saute shallots and thyme until the onion begins to turn translucent. (If you are using dried mushrooms, remove them from their soaking liquid, lifting them out so all grit remains at the bottom.) Add the porcini to the pan, season with salt and pepper, to taste, and cook until tender. Remove from heat, stir in heavy cream, and scoop into a food processor. Pulse to chop and set aside to rest. This is your base topping
Preheat oven to 450 degrees F. On a floured surface, stretch the dough into 6 (6 by 8-inch) ovals and shake cornmeal over both sides of the dough. (The crust will be par-baked on both sides on the stovetop before you add the topping to be baked.) In a heavy bottomed 12-inch skillet which has a lid, heat a small amount of oil over medium heat. (Swirl the oil to coat the entire inside of the skillet.) Transfer each dough oval to the skillet, allowing 1 side to lightly cook and stiffen up before flipping it over with tongs. When both sides of each oval are par-baked this way, transfer to a pizza stone. Spoon the base topping into the center of the now toasted crusts, spreading evenly over the surface.
For the finishing topping, heat the olive oil over medium heat in a large saute pan and cook the porcini, cremini, shiitake, garlic and thyme until tender. Spread evenly over the base topping and lay fresh mozzarella slices over.
Bake in the oven for about 10 minutes until cheese melts and edges of crust are golden.

FRUIT PIZZA EVEN BETTER

Fruit Pizza Even Better image

Almond extract makes all the difference in this updated version of the traditional fruit pizza. Kiwi makes the topping completely fresh and adds beautiful color. Use low-fat cream cheese for a slightly lighter version. Any clear juice (apple, pear, peach, etc.) may be substituted for the pineapple.

Provided by Kim Harper

Categories Desserts Specialty Dessert Recipes Fruit Pizza Recipes

Time 1h15m

Yield 16

Number Of Ingredients 14

Ingredients

butter-flavored cooking spray
2 cups all-purpose flour
½ cup confectioners' sugar
1 cup cold butter
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
1 teaspoon almond extract
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 kiwi, peeled and sliced
1 cup unsweetened pineapple juice
½ cup white sugar
2 tablespoons cornstarch
1 teaspoon lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray.
Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into prepared pizza pan to make a crust.
Bake in preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack.
Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.
Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 33 g, Cholesterol 45.9 mg, Fat 16.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 10.4 g, Sodium 124.4 mg, Sugar 18.1 g

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