Mini Sweet Dessert Pizzas Recipes

MINI SWEET DESSERT PIZZAS

MINI SWEET DESSERT PIZZAS image

Add a little sweetness to your next pizza night by creating your own mini dessert pizzas! A fun recipe for the whole family, the individual dough bases mean you'll never have to fight over your favourite toppings again. Choose one of the ideas below or create your own flavour combination.

Provided by Bacofoil

Time 2h15m

Yield Serves 10

Number Of Ingredients 14

Ingredients

1/2 tsp dried fast-action yeast
300g strong white bread flour
1tbs olive oil
1tsp salt
170ml tepid water
1/2 tsp dried fast-action yeast
300g strong white bread flour
1tbs olive oil
1tsp salt
170ml tepid water
Chocolate Spread, strawberries and mini marshmallows
Lemon curd, fresh raspberries and chopped pistachio nuts
Mascapone, fresh pineapples and caramel sauce
Jam, nectarines and honey

Steps:

Add the yeast, strong white bread flour, olive oil, salt and tepid water for the dough into your bread machine in the order shown, and choose the dough setting
Alternatively mix the flour and salt in a large bowl, while mixing the yeast, sugar and oil in a separate bowl or jug, and gradually whisk in the water to the latter. Pour the yeast mixture into the bowl containing the flour and mix to form a dough - this is easiest to do with your hands. Tip out onto a floured board and knead thoroughly for ten minutes until soft, smooth and elastic
When the dough is made, pop it into a large Zipper Bag, or wrap loosely in Cling Film and leave in a warm place to prove and rise for 30-45 minutes (or keep in the fridge until later if required)
Preheat the grill to medium hot. Divide the dough into 8-10 even sized pieces, roll into balls and keep covered with the film or bag
Dust a large board and rolling pin with flour and roll out each piece of dough into a disc about 10-12cm across, keeping all the dough pieces covered while you work on the others
Line the grill tray with a large piece of Non-Stick foil - remember to always use the dull side - and place two to three pieces of dough onto the foil. Grill until only just starting to brown very slightly, then carefully turn over with a clean cloth and lightly cook the other side (take care as steam may escape). Set aside and repeat with the other bases
Arrange the toppings onto the pizzas and return to the grill for a minute or two until toasted round the edges and the toppings are warmed/melted/golden/bubbling
Serve with a scoop of vanilla ice cream for an extra treat if desired

DESSERT PIZZA

Dessert Pizza image

Refreshing sliced fruit and creamy whipped topping over a tender cookie crust - delicious, impressive, and easy. Enjoy! Kiwi and peaches may also be added to pizza if desired.

Provided by Michele O'Sullivan

Categories Desserts Specialty Dessert Recipes Fruit Pizza Recipes

Time 30m

Yield 12

Number Of Ingredients 6

Ingredients

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) container frozen whipped topping, thawed
½ cup sliced banana
½ cup sliced fresh strawberries
½ cup crushed pineapple, drained
½ cup seedless grapes, halved

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 33.9 g, Cholesterol 12.2 mg, Fat 13.5 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.3 g, Sodium 182.3 mg, Sugar 17.1 g

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MINI SWEET DESSERT PIZZAS - BACOFOIL

2020-05-06 Method. Add the yeast, strong white bread flour, olive oil, salt and tepid water for the dough into your bread machine in the order shown, and …
From bacofoil.co.uk
Servings 8-10
Estimated Reading Time 2 mins
Category Bakes, Snacks

Add the yeast, strong white bread flour, olive oil, salt and tepid water for the dough into your bread machine in the order shown, and choose the dough setting
Alternatively mix the flour and salt in a large bowl, while mixing the yeast, sugar and oil in a separate bowl or jug, and gradually whisk in the water to the latter. Pour the yeast mixture into the bowl containing the flour and mix to form a dough – this is easiest to do with your hands. Tip out onto a floured board and knead thoroughly for ten minutes until soft, smooth and elastic
When the dough is made, pop it into a large Bacofoil® All Purpose Zipper® Bag, or wrap loosely in Bacofoil® Cling Film and leave in a warm place to prove and rise for 30-45 minutes (or keep in the fridge until later if required)
Preheat the grill to medium hot. Divide the dough into 8-10 even sized pieces, roll into balls and keep covered with the film or bag

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