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Author Topic: Berry tart pizza  (Read 137 times)

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Offline byamit

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Berry tart pizza
« on: February 03, 2019, 02:08:53 AM »
Ok I think I got this working well. Im borrowing from pie baking and making a foil+bean contraption that is weigh down the center .After baking the dough I topped this with a marsacpone based spread and topped with berries, powdered sugar, and lemon zest.

Offline The Dough Doctor

  • Tom Lehmann
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Re: Berry tart pizza
« Reply #1 on: February 03, 2019, 03:18:16 AM »
That's a lot like the dessert pizza that I've written about here a number of time. The difference is that I use a regular dough skin, brush it with melted butter and sprinkle with cinnamon-sugar mixture, then apply a cheese base made with ricotta, sour cream, and cream cheese which is blended with whole egg, sugar and salt, the viscosity is adjusted to that of mayonnaise so it can easily be spread on the skin about 3/16-inch thick, apple slices, peach slices, kiwi, sliced grapes, strawberries, blue berries, black berries, mango, banana or just about any kind of fruit you might have on hand can be added as a topping. These pizzas are baked right along with your regular thin crust pizzas, after baking they are cooled and sliced for sale by the slice. They are usually finished with the addition of a drizzle of string icing (powder sugar-water icing) after reheating for a few seconds for sale. Some even add a pre-bake topping of streusel which I personally think takes it to a higher level. These can be served cold, hot (reheated) or ala mode. There's a lot to be said for this type of dessert pizza, no matter how it's made. It sure beats dumping a can of pie filling on a crust and calling it a dessert pizza as many do!
Tom Lehmann/The Dough Doctor

Offline byamit

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Re: Berry tart pizza
« Reply #2 on: February 03, 2019, 04:20:42 PM »
That sounds awesome. I've been having problems where my choices for bases burn in the oven so I always have to apply post bake.


I'll have to try your idea.

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