desert pizza

It is a general consensus that desserts are regarded as an unhealthy indulgence that the health conscience individual feels guilty about, or even feel like they have to hide, rationalize, and justify their desire because an overwhelming sense of cheating consumes them. I’m here to convey to you that no one should have to feel that way, and it is possible to enjoy treats in a sensible way. That is why I like to feature a desert every once in a while, that hits on all of the quality characteristics that I like my offerings to possess. If you are unfamiliar with my posts, I will reiterate for the readers now, what those qualities are. The selections I present must be healthy, simple, tasty, and reasonable in cost. So, let us now continue with today’s delicious dessert dish.

To Make Dessert Pizza With Mascarpone You Will Require The Following Ingredients

  • 1 16oz container of mascarpone cheese
  • ¼ cup of confection sugar
  • 1 large granny smith apple cut into thin slices
  • 2 kiwi peeled and cut into thin slices
  • 1 pint of blueberries
  • 1 pint of red raspberries
  • 1 pint of strawberries de-stemmed and cut into thin slices
  • 1 mango peeled and flesh cut away from the pit then cut into thin slices
  • 1 lemon
  • 1 squeezable caramel topping
  • If you don’t have one in your kitchen, you will need a pizza cooking stone

This next portion is optional. If you are especially adventurous and motivated to try making the dough from scratch, I will certainly provide the steps to do so. If this step does not interest you or for whatever reason, you just do not want to attempt making the dough, regular and wheat based fresh pizza dough balls can often be found at your local grocery store. You may also find pre-made shells to try as well. The ingredients I will provide here to you will make a healthy wheat based pizza shell. You will need:

  • 2 cups wheat flour
  • 2 cups regular flour
  • 1 gm. of bakers yeast
  • ¼ cup vegetable oil
  • 2 Tbsp. sugar
  • salt
  • 1 cup of warm water

To make the dough, place all of the ingredients in a large bowl and thoroughly knead for 10 minutes. Add more flour or more water to touch. The consistency should be soft and slightly sticky but not wet. Once it is well kneaded, cover with a damp towel and let it set out at room temperature to rise. This process should take a couple hours.

While the dough is rising, open your mascarpone and place in a bowl. Add to the cheese, the confection sugar, and the squeezed juice from one half of the lemon. Blend this mixture together well and set aside.

Making Your Dessert Pizza

All of your sliced fruit toppings should be ready along with your mascarpone mixture. Once your dough has proofed, you can get started. Gently work your dough slowly spreading it out into an even circle. Having spread the dough into the same size of your cooking stone, place your dough directly onto the stone. While you begin topping your dessert pizza with your ingredients, you should get your oven pre-heating to a temperature of 450 degrees.

Generously spread an even layer of the mascarpone cheese directly onto your dough, then you can begin arranging all of your fruit toppings on top of the cheese. Once you’ve finished placing all of your fruit toppings on your pizza, place the pizza in the oven on the middle rack. Bake the pizza for about 10 to 15 minutes or until the crust begins to look golden in color. If you would like a slightly crisper bottom, remove the stone from underneath and bake for a few more minutes checking it often so it does not burn.

Remove your desert pizza from the oven and allow to cool slightly before attempting to cut. During this cooling stage, you can drizzle your caramel topping over the entire treat. Slice with a pizza cutter into 8 equal slices, serving a party of four two slices each. Enjoy and, happy eating.

 Image: iStockPhoto

 

At the age of 14 Derek got his first of many jobs in the food industry. A relatively small pizza chain with locations mainly in malls along the northeast. After learning the ins and outs from top to bottom and front to back of pizza and fast food Italian Derek expanded his culinary knowledge with 2 years of formal schooling. After Derek’s schooling he worked as an executive chef for a number of cutting edge Italian, Mediterranean, and Pacific Rim fusion eateries before shifting his focus towards a more journalistic approach. There is an unbelievable amount of curious creations out there to be explored and enjoyed and Derek intends to find and try as many of them as he can. Happy Eating… Derek Von Weber