Kitchenclown tried her first dessert pizza at a place called Pizza Pig, on the road to Dolores Hidalgo. It brought tears of joy to my eyes, it was SOOOOO good. Tim, the very nice owner, makes really thin crust pizzas( as do I) so, I thought it would be a tragic shame if i didn’t at least try to whip up a reasonable facsimile at home. BINGO! Kitchenclown scored! You will too, if you decide to womp one up!!!!
For the dough: This dough recipe will yield two pizzas.You may freeze the extra ball for another use.
2 1/4 teaspoons active dry yeast (always check expiration date for freshness)
1 cup warm water(110 degrees) I use a candy thermometer, which is really helpful, because if the water is too hot, it will kill the yeast and guarantee a failed project.
1/2 teaspoon sugar
1 teaspoon salt
2 1/4- 2 3/4 cups all purpose flour
1 tbs. olive oil
Add 1/2 teaspoon of sugar to the warm water.Next, stir in the yeast and let sit for a few minutes, until it starts to bubble and get frothy. While the yeast is working it’s magic, place 2 1/4 cups flour in a medium sized bowl. Add the salt to the flour. When the yeast has started to bubble nicely, add the frothy, yeasty mix to the flour. Mix with a wooden spatula until you have a somewhat cohesive ball. Let rest for 10 minutes. Knead the dough for 10 minutes, adding extra flour,if needed,until the dough is no longer tacky and you have a smooth, elastic ball, which no longer sticks to your fingers. Place 1 tablespoon olive oil in a separate , medium sized bowl. Add the dough ball and rotate it, covering all sides with the oil. This will prevent the dough from sticking to the sides of the bowl as it rises. Cover the bowl and place in a warm spot to rise. When doubled in size( usually about an hour), punch dough down and divide into two balls.Place one ball onto the center of a silpat lined cookie sheet. If you don’t have one of these nonstick liners, you may sprinkle the cookie sheet lightly with cornmeal.Roll the dough out, with a wooden rolling pin, as thin as possible.The dough is now ready to be topped.
.Note: If you’re an expert at tossing and whirling the pizza in the air, then by all means, whirl away. If not, using the rolling pin method will help to ensure that the dough does not land on your head, as it did for me when trying to make the dough fly.
For the topping:
1 8 oz. block cream cheese
1/2 cup confectioners sugar
1 tablespoon sugar
2 cups fresh blackberries, cut in half.( Kitchenclown failed to do this for the photo, but will do so next time. This step makes em’ go further, and ensures that you won’t scorch the roof of your mouth while chomping down on one of the huge, honkin’, hot ones!)
1 teaspoon almond extract
3 tablespoons finely chopped, toasted almonds
Directions: Place the cream cheese in a microwaveable bowl and heat on high for a minute or two to soften. Remove, and add the confectioners sugar and almond extract. Blend to a smooth consistency. In a small bowl, toss the blackberries with 1 tablespoon of sugar.
Assembly: Spread the cream cheese mixture over the rolled out dough evenly. Distribute the berries over the cream cheese and sprinkle the almonds over all. Preheat the oven to 500 degrees. When hot, place the pizza on the lowest rack of the oven and bake for 10 to 12 minutes, or until the bottom of the pizza is a nice, golden brown.
Yield: Covers a cookie sheet…you be the judge.But, you’ll likely want to turn the extra dough ball into another dessert pizza for personal consumption.