Try this Desert Pizza recipe, or contribute your own.
- Carbohydrate 207.19116 g
- Cholesterol 249.48 mg
- Fat 77.65632 g
- Fiber 0 g
- Protein 13.44924 g
- Saturated Fat 43.754256 g
- Serving Size 1 1 Serving (425g)
- Sodium 728.028 mg
- Sugar 207.19116 g
- Trans Fat 11.092788 g
- Calories 1542 calories
Step-by-step
- Cut cookie dough into rounds and place close together in a circle on a pizza stone, or cookie sheet, press them so they form one large round pizza shape, cook according to package instuctions.
- Cream together softened cream chesse and sugar, when "pizza" is cool, spread mix on the top, then top with fruit, slice and serve (I do not remove my whole pizza from my stone, as it breaks easily).
Ingredient quantities and package labels rarely indicate how thermal conductivity affects baking dough spread, leaving bakers to navigate butter melting points and crust integrity on their own. When assembling a dessert pizza on a flat surface, temperature control dictates the final texture of the base.
- Soften the cream cheese to exactly 65 degrees Fahrenheit before beating to ensure a smooth, lump-free spread that adheres evenly to the cooled crust.
- Press chilled cookie rounds together tightly with floured fingers to seal all seams, preventing butter leakage during the baking cycle at 350 degrees Fahrenheit.
- Bake the dough until the center registers golden-brown and slightly firm to the touch, which typically takes 12 to 15 minutes depending on oven hotspots.
- Substitute 2 tablespoons of heavy cream for a portion of the sugar when whipping the cheese base if a lighter consistency is desired.
- Slice the assembled pizza immediately after adding the fruit topping, as moisture from fresh produce will soften the baked cookie crust within four hours of assembly.
Leftover portions should be wrapped tightly in plastic wrap and consumed within 24 hours to prevent the crust from becoming soggy. Second-day refrigeration firms the cream cheese layer, though the textural contrast between crisp dough and fresh fruit diminishes significantly after the initial service.
