Cherry Cheese Pizza Recipes

CHERRY CHEESECAKE PIZZA PIE

Steps:

• For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom.
• Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork.
• Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool.
• For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula.
• Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
• For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes.
• Pour the compote over the cooled cheesecake filling, and spread evenly over the top.
• For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form.
• In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
• To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!

HOMEMADE CHERRY DESSERT PIZZA

Steps:

• Place the milk and butter in a small pot and heat just until butter is melted. Alternatively, you can use the microwave for about 40 seconds.
• Place the warmed milk into the bowl of a stand mixer and add the sugar, yeast, salt and flour.
• With a dough hook attached, turn on the mixer and mix until the dough pulls away from the sides of the bowl and forms a ball.
• Turn it onto a floured surface and knead 3-4 times, just enough to smooth it out. Return to the bowl, cover and let rest 30 minutes. While the dough is resting you can make the streusel.
• In a small bowl, combine the flour, sugar, cinnamon and butter, then work the butter into the dry ingredients with your fingers until it resembles crumbs. Stir in the sliced almonds.
• Preheat oven to 400F degrees. When the dough has finished resting, turn it out onto a floured surface and roll it into a 12-inch circle.
• Spray a baking sheet or pizza pan with non-stick spray. If you are using a seasoned pizza stone you can skip this step.
• Move the dough to the pizza pan and spread the cherry pie filling over the dough leaving about 1-inch around the edge.
• Brush the bare edge with the beaten egg, then sprinkle the streusel over the top of the pizza.
• Place on center rack of the oven and bake 25-30 minutes until edge of dough is golden brown.
• Remove from the oven and allow to cool before adding icing.
• Mix the powdered sugar and cream in a small bowl until smooth.
• Drizzle icing on top of the cooled pizza, cut into slices and serve.

DELICIOUS CHERRY CHEESE PIZZA

Steps:

• 1. In a large bowl, combine flour and baking powder; cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. I do this in my food processor...works great.
• 2. Roll out into a 14-in. circle. Place on an ungreased 12-in. pizza pan. Flute edges to form a rim; prick bottom of crust. Bake at 350° for 15 minutes.
• 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in nuts. Spread over crust. Bake 10 minutes longer. Cool.
• 4. Drain cherries, reserving 1/3 cup juice. Set cherries and juice aside. In a large saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add cherries. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer.
• 5. Remove from the heat; stir in butter, extract and food coloring.
• 6. Cool to room temperature; spread over cream cheese layer. Top with whipped cream and mint if desired.