LEMON BLUEBERRY PIZZA
Cream cheese and lemon yogurt make a tasty topping for this fruit pizza. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until deep golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and sugar until smooth; stir in yogurt. Spread over crust to within 1/2 in. of edges. Sprinkle with blueberries. Cut into wedges. Refrigerate leftovers.
Nutrition Facts : Calories 431 calories, Fat 23g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 367mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.
PEACH AND BLUEBERRY PIZZA
Hunter and Ryder are pizza-eating machines. We're cooking pizza in the outdoor wood-fired oven at least once, if not twice, a week. This is how we do it, dessert-style.
Provided by Guy Fieri
Categories dessert
Number Of Ingredients 11
Steps:
- Place a pizza stone in the center of the oven and preheat the oven to 500 degrees F.
- In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well.
- Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios.
- Bake for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza.
BLUEBERRY PIZZA
Make and share this Blueberry Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 1 12inch pizza
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the flour, 2 tablespoons sugar, and pecans; stir to combine.
- Add in the butter; stir until well blended.
- Spread mixture into a 12-inch pizza pan.
- Bake at 375°F for 10-12 minutes or until lightly browned.
- Place pizza pan on a wire rack to let crust cool.
- In a mixing bowl, using an electric mixer, beat the cream cheese at medium speed until creamy.
- Gradually add the powdered sugar and beat until smooth.
- Fold in the Cool Whip.
- Spread mixture over cooled crust.
- Add 2 cups blueberries to a saucepan; mash.
- Stir in 2/3 cups sugar.
- Bring blueberry mixture to a boil over medium heat and boil for 2 mintues.
- In a small bowl, add the cornstarch and water; whisk to blend.
- Add cornstarch mixture to the blueberry mixture.
- Bring back to a boil and boil 1 minute.
- Cool.
- Spread cooled blueberry mixture over cream cheese mixture.
- Top with remaining blueberries.
Nutrition Facts : Calories 6190.8, Fat 357.5, SaturatedFat 194, Cholesterol 615.5, Sodium 1724.1, Carbohydrate 733.9, Fiber 33.1, Sugar 523.3, Protein 56.2
BLUEBERRY PIZZA
This recipe (along with the recipe for the crust) was found in the 2001 cookbook, Luscious Lemon Desserts. Preparation time does not include the time needed for the dough to chill.
Provided by Sydney Mike
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE DOUGH: In a medium bowl, whisk together the flour, sugar, baking powder, zest & salt, then with a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the ricotta cheese, egg yolk, water & vanilla extract, then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.
- Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
- Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
- Place the dough on a lightly floured sheet of wax paper, then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.
- Remove the top sheet of paper, transfer the dough, paper side up, to the prepared baking sheet, & then remove the remaining sheet of wax paper.
- Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
- FOR THE FILLING: Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
- Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
- Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
- Cut the pizza into wedges & serve warm.
Nutrition Facts : Calories 177.5, Fat 4.4, SaturatedFat 2.5, Cholesterol 27.4, Sodium 117.2, Carbohydrate 32, Fiber 2, Sugar 17.8, Protein 3.7
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