Rachels Berry White Chocolate Realistic Dessert Pizza Recipes

WHITE CHOCOLATE BERRY DESSERT

Steps:

• In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool. , In a large bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into a greased 13x9-in. baking dish; set aside., For filling, in a small bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.

FRUIT PIZZA WITH WHITE CHOCOLATE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
• Bake for 10 minutes in the preheated oven, or until light brown.
• For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
• For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.

RACHEL'S BERRY WHITE CHOCOLATE REALISTIC DESSERT PIZZA

Steps:

• To bake the CRUST: Grease a 10" pie pan with butter or cooking spray, then smoosh the cookie dough into the pan so that it lays flat.
• Bake for 8-10 minutes at 375-400 or until no longer raw-- but not a fully set cookie.
• Let cool on a wire rack and carefully extract onto a serving plate or platter.
• To make the SAUCE-- thaw the frozen fruit out first by leaving the bag in the fridge for about 20 minutes ahead of time. You can also use fresh berries which are a superior topping, but frozen ones actually work better for the sauce.
• Put the thawed berries into a food processor and pulse a few times until the berries are well chopped up but not quite liquefied yet.
• Add the sugar and pulse until well blended-- a thick sugary strawberry paste should form.
• Put 1/2 cup water into a saucepan.
• Scoop this paste into the saucepan, mixing with the water. On low heat, gently whisk. Whisk in the cream of tartar.
• You may need to add a bit more water-- the heat particles will disperse the ingredients and it should thicken up to form a nice glaze. Just let it cook on low heat for about 10-15 minutes, don't bring to a boil!
• Let the sauce cool for a while. Thus you might actually want to bake the crust during the cooling stage.
• Spread the sauce/glaze evenly onto the gigantic sugar cookie/your pizza crust. If you have leftover glaze, it makes a nice glaze for cheesecakes and tarts!
• Grate the white chocolate onto the the "pizza" so that it resembles shredded cheese.
• Top with sliced strawberries ("pepperoni") and almonds ("mushrooms"). That's just what I like, feel free to use other toppings! (Like blackberries as "olives".).
• Chill for at least 2 hours prior to serving. I doubt there'll be leftovers. ;).