Author Topic: our dessert pizza experiments  (Read 4069 times)

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Offline Jiraya

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our dessert pizza experiments
« on: October 03, 2016, 12:04:18 AM »
We have made several dessert pizzas in our WFO
Started with a regular dough smores pizza...it was a funny disaster as we used the small marshmallows and decided to up the ante by using Ghiradelli chocolate squares on one pizza and Ghiradelli Chocolate caramel squares. The problem was the little marshmallows rolled off the pizza and onto the deck and at 800 degrees instantly grew huge and burnt. The second issue was the caramel oozed when the pizza was cut. The S'mores 2.0 was better as we used bigger marshmallows cut in half with the flat side down, and we took the regular pizza dough and replaced a portion with Graham flour and added sugar and cinnamon to give the dough a slightly different taste profile. This is a work in progress, everyone raves after it, but we are still perfecting it.

the other we did was a simple Granny Smith apple pizza. Apples sliced very thin, soaked in lemon juice with sugar and cinnamon. took the stretched dough added a layer of sugar and cinnamon then added the apples, and another layer of sugar and cinnamon. I wanted to get a quick caramel or brulee thing going. again a work in progress, but we only wound up with one piece of dessert pizza

Offline The Dough Doctor

  • Tom Lehmann
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Re: our dessert pizza experiments
« Reply #1 on: October 03, 2016, 01:25:20 AM »
I also do an apple dessert pizza, somewhat similar to what you are doing but I make a cheese custard that goes on first. I soak the apples in lemon juice (skin on), while the apples are soaking I brush a skin with melted butter then add a liberal amount of cinnamon and a sprinkling of sugar, then I apply a layer of the cheese custard followed by the apple slices, to top the pizzas I either apply a streusel topping or just sprinkle generously with raw sugar.
When finished wit raw sugar the pizzas are served "as is" either hot or cold but when topped with the streusel I always finish the pizza after about 5-minutes of cooling with a generous drizzle of powdered sugar icing. To make the cheese custard I blend 16-ounces of cream cheese and 8-ounces of powdered sugar until smooth, then add 2-whole eggs and mix smooth, then 16-ounces of sour cream and 16-ounces of ricotta cheese and blend until smooth. If the mixture needs to be thinned for better spreading viscosity add a little cream until I get a good, spreadable consistency. Unused custard will keep for up to a week in the refrigerator. Note: Half size batches are better sized for home use. Spread the cheese custard over the prepared skin about 3/16-inch thick keeping it about 1/2 -inch away from the edge. In addition to apples I also use banana, berries, peaches, mango, kiwi, grapes, dates (date season in California) and even occasionally toss on a few chopped pecans.
Tom Lehmann/The Dough Doctor

Offline bmac

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Re: our dessert pizza experiments
« Reply #2 on: November 21, 2016, 09:44:55 AM »
strawberry yum yum....