Recipe: Or Happy Birthday Pizza/Cake

Clair:
I do like Marilyn's idea. She could make my cake any day. Another thought might be birthday pizza -- like chocolate fudge pizza with strawberries....
These dessert pizza recipes are posted below but somewhat disquised by our jabber.
DESSERT PIZZAS!

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BROWNIE PIZZA
Categories: Desserts, Pizza, Chocolate
Yield: 12 servings
Brownie layer
3/4 c Butter, (1 1/2 sticks)
4 Eggs
1 c Flour, all purpose
1 pk Cream cheese, (8 oz)
1 Egg
Assorted sliced fruit
4 Unsweetened chocolate, squar
2 c Sugar
1 ts Vanilla
Topping
1/4 c Sugar
1/2 ts Vanilla
2 Squares semi-sweet chocolate
Heat oven to 350 degrees. Line 12 by 1/2 inch pizza
pan with foil (to lift brownie from pan after baking);
grease foil.
Microwave unsweetened chocolate and margarine in
large microwaveable bowl on high for 2 minutes or
until
margarine is melted. Stir until chocolate is completely
melted.
Stir 2 cups sugar into melted chocolate mixture. Mix
in 4 eggs and 1 tsp vanilla until well blended. Stir in
flour.
Spread in prepared pizza pan. Bake for 30 minutes.
Topping: Mix cream cheese, 1/4 cup sugar, 1 egg and
1/2 tsp vanilla in same bowl until well blended. Pour
over hot,
baked brownie crust.
Bake 10 minutes longer or until toothpick inserted into
center comes out with fudgy crumbs. Do NOT
overbake.
Cool in pan. Lift brownie pizza out of pan; peel off
foil. Place brownie
pizza on serving plate. Arrange fruit slices over cream
cheese
layer. Drizzle with melted semi-sweet chocolate.
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GIANT M&M CHOCOLATE CHIP COOKIE
PIZZA
2 c all-purpose flour
1 tsp baking soda
1 c (2 sticks) butter or margarine
1/2 c firmly packed light brown sugar
1 tsp vanilla extract
1/2 c caramel ice cream topping
1 c M&Ms(r) semi-sweet or milk chocolate baking
bits
3/4 c shredded coconut
1/2 c dry roasted peanuts
Preheat oven to 350 deg F.
In a bowl, combine flour and baking soda; set aside.
Cream butter, sugar, and vanilla and
fluffy; add flour mixture just until blended. Dough will
be crumbly. Pat dough evenly into
greased 12" round pizza pan (a 13 X 9" pan can be
substituted). Prick crust with a fork.
Bake 15-16 min or until firm.
Spread warm crust evenly with caramel topping.
Combine M&Ms(r) Chocolate Baking
Bits, coconut, and nuts.
Sprinkle mixture evenly over caramel topping; pat
down lightly. Continue to bake an
additional 5 min or just until coconut begins to turn
golden.
Cool completely before cutting into wedges. Store in
tightly covered container. Makes 16
wedges.
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Fruit Pizza
1 roll Pillsbury refrigerated sugar cookie dough
1 cup sugar
1 8 oz. cream cheese, softened
1 8 oz. cool whip
1 small can crushed pineapple
fresh strawberries, cleaned, hulled and thinly sliced
bananas, sliced
shredded coconut
finely chopped pecans
Spread sugar cookie dough evenly on a pizza pan
using fingertips. Pierce a few times with fork tines and
bake at temp listed on package until lightly browned.
If it puffs up, press down slightly after you let it cool a
little. Cool crust completely. Beat softened cream
cheese with sugar until smooth. Fold in Cool Whip
and blend thoroughly. Spread this on the cooled crust.
Drain pineapple thoroughly and spread evenly over
cream cheese mixture. Arrange the slices of
strawberres on top of the pineapple, then arrange the
banana slices. Sprinkle with shredded coconut and
sprinkle with pecans. Use your imagination like you
are decorating a pizza. Make believe the cream
cheese mixture is the sauce, the strawberries and
bananas are pepperoni and mushrooms, and the
coconut and pecans are the cheese. It is alot of fun!
Refrigerate until serving. Cut into pizza slices to serve.
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RASPBERRY ALMOND KISS DESSERT PIZZA
Categories: Desserts
Yield: 2 12" pizzas
2 12" Dessert Pizza Shells;-unbaked
3 Egg whites
4 oz Almond paste
8 oz Raspberry preserves
TOPPING-
3/4 lb Raspberries; whole
1 1/2 c Almonds; blanched, slivered, -and toasted
8 oz Chocolate chips
TO SERVE
Confectioners' sugar
Whipped cream; OR
-vanilla ice cream
Beat egg whites in mixer with paddle until foamy; add
almond paste and
cream until smooth. Add raspberry preserves and mix
until fully incorporated. Reserve
raspberry mixture.
Top each unbaked pizza shell with 1/2 cup of the
raspberry/egg white mixture, leaving
1/2-inch border. Bake in 400 degree oven for 7
minutes.
Remove from oven, and top each pizza with 6 oz.
whole raspberries, 3/4 cup toasted
almonds and 4 oz. chocolate chips.
Return to oven and bake for an additional 7 minutes.
Remove and let cool for fifteen minutes. Serve warm,
dusted with confectioners' sugar and
topped with whipped cream or vanilla ice cream.
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STRAWBERRY PIZZA
2 cups all-purpose flour
1-1/2 tsp baking powder
6 T. butter
1/3 c. shortening
3/4 c. sugar
1 egg
1 T. milk
1 tsp vanilla
Preheat oven 375 F. Stir together dry ingredients
(flour & baking powder) plus 1/4 tsp
salt. Set aside. Beat butter & shortening for 30
seconds. Add sugar and beat until fluffly.
Add, egg milk & vanilla. Beat well. Add dry
ingredients to beaten mixture, beating until
well-combined. Place on ungreased pizza pan. Press
dough to about 1/4 inch thick (thicker
if you prefer). Bake in oven 375 F for 10-15 minute
or until golden brown. Topping
Spread softened cream cheese on baked crust. Put
strawberry slices on cream cheese then
pour strawberry glaze on top. Chill for about an hour
then serve.
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DESSERT PIZZA SHELLS
1/2 oz Active dry yeast
2 tb Nonfat dry milk powder
1 c Very warm (120-125'F) water
1 tb Sugar or honey
1/2 c Apple juice
1 ts Salt
5 c Flour
1/2 c Lukewarm water (or more)
Dissolve the yeast and the skim milk powder in the
water. Add the sugar or honey and stir well to
dissolve. Let this sit for
about 10 minutes. Add the apple juice and combine
well.
Put all of the flour in a large mixing bowl. Add the salt and combine. Add the liquid
mixture to the flour along with enough additional water to make a soft but not sticky
dough. Knead the dough for 4 minutes if using a stand mixer; 8 minutes if kneading
by hand. Divide the dough into balls of about 4 ounces each, put them on a floured sheet
pan, cover the pan and allow to rise for 1 1/2 to 2 hours, until doubled in bulk (or let rise,
covered well, in the refrigerator overnight).
Thickness: To make a dessert pizza shell, the dough should be rolled thicker than that for
a thin-crust pizza because it will be holding more weight. Go with a dough shell that is at
least 1/8-inch thick.
Forming: Pull up the sides to form a crust cuff or a well to hold the dessert toppings. The
pizza shell should like like a pie or tart shell.
Size: A four- or five-inch diameter pizza seems to be the best size, because it can be
served as an individual dessert or as one for two people to share.
Preparation: The best way to go from this point is to dock the crust and bake it
completely. This baked crust will then be ready to take various toppings. In a few
situations you might want to only par-bake the crust -- when doing a baked apple pizza,
for example.
Toppings:
Cheeses: For the sake of simplicity and good taste, cheeses can be narrowed down to
three: ricotta, mascarpone and cream cheese.
Fruits: Just about any fruit will work. Using fresh fruit
will control the moisture.
Nuts: Walnuts, pecans, almonds, and pine nuts are
favorites.
Miscellaneous: Spices such as cinnamon, nutmeg and
cloves work well. Crushed or ground amaretto cookies make a great
topping over cheese and fruit. Chocolate chips, raisins
and zest of oranges, lemons or limes can be used most effectively to pump
up the flavor. A dusting of confectioners' sugar looks good
and goes a long way in the taste department. Brushing or layering fruit
preserves or a
fruit glaze on the crust before toppings go on adds a
lot of flavor
and offers a wide range of taste possibilities.
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Title: CREAM CHEESE CHOCOLATE CHIP
PIZZA (SOFT)
Yield: 2 12" pizzas
1 c Butter-margarine; softened
3/4 c Sugar
3/4 c Brown sugar
8 oz Cream cheese; softened
1 ts Vanilla
2 Eggs
2 1/4 c All purpose flour
1 ts Baking soda
1/4 ts Salt
12 oz Semisweet chocolate chips
1 c Chopped walnuts (Optional)
Preheat oven to 375. Lightly grease two 12 inch pizza
pans. Cream butter, sugars, cream cheese and vanilla
in large bowl. Add
eggs, beat until light.
Combine flour, baking soda and salt in small bowl.
Add to creamed mixture; blend well. Stir in chocolate
chips and walnuts (if
used)
Divide dough in half, spread each half evenly into
prepared pans.
IMPORTANT - DO NOT SPREAD ALL THE
WAY TO EDGES, THIS DOUGH DOES SPREAD
Leave about a half inch space between edge of dough
and rim of pizza pan.
Bake 20 to 30 minutes or until lightly browned. Cool
completely in pans on
wire racks.
To serve: cut into slim wedges.
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Title: CANDY SHOP PIZZA
Yield: 12 servings
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 ts Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels, divided
1/2 c Peanut butter
1 c Cut-up fruit, such as -bananas and strawberries
-(opt)
1 c Chopped candy bars, such as
-NESTLE CRUNCH bars,
-BUTTERFINGER bars, ALPINE
-WHITE bars, GOOBERS and
-RAISINETS
Preheat oven to 375'F. In small bowl, combine flour,
baking soda and salt; set aside.
In large mixer bowl, beat butter, granulated sugar and
brown sugar until creamy. Beat in egg and vanilla
extract. Gradually
beat in flour mixture. Stir in 1 cup Nestle Toll House
semi-sweet chocolate morsels. Spread batter in lightly
greased 12" to 14"
pizza pan or 15 1/2x10 1/2" jelly-roll pan. Bake
20-24 minutes or
until lightly browned.
Immediately sprinkle remaining 1 cup semi-sweet
chocolate morsels over crust; drop peanut butter by
spoonfuls onto morsels.
Let stand 5 minutes or until soft and shiny. Gently
spread
chocolate and peanut butter over crust. Top with fruit
and candy. Cut into
wedges. Serve warm.
Makes about 12 servings.
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Title: Blueberry Dessert Pizza
Yield: 12 servings
1 pk White Cake Mix
1/2 c Chopped nuts
1 1/4 c Quick cooking rolled oats
1/4 c Firmly packed brown sugar
1/2 c Margarine or butter softened
1/2 ts Cinnamon
1 Egg
21 oz Blueberry Fruit Filling
Heat oven to 350~. Grease 12" pizza pan or 13x9"
pan. In large bowl, combine cake mix, 1 cup oats and
6 tablespoons
margarine at low speed until crumbly. Reserve 1 cup
crumbs for topping. To
remaining crumbs blend in egg. Press in prepared pan.
Bake at 350~ for 12
minutes. In same large bowl, add remaining 1/4 cup
oats, 2 tablespoons
margarine, nuts, sugar and cinnamon, to reserve
crumbs; mix well. Remove base
from oven and spread pie filling evenly over top.
Sprinkle with reserved crumb
mixture. Return to oven and bake 15-20 minutes or
until crumbs are light
golden brown. Cool completely. Cut in wedges or
squares. Makes 12 servings.
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Pizza with Grapes
2 tbls olive oil
Pizza dough or 2 loaves (1 lb. frozen white bread
dough, thawed and kneaded
together
2 cups (about 11 oz.) red seedless grapes, rinsed and
patted dry
2 tbls fresh or dry rosemary leaves
2 tablespoons sugar
Salt (optional)
Rub a 10- by 15-inch pan with 1 tablespoon olive oil.
On a floured board, roll dough into a rectangle about
1/2 inch thick. Fold rectangle over to support;
transfer to pan. Unfold dough; press and stretch to fit
pan. If dough is too elastic, let rest about 5 minutes,
then continue. Brush dough with 1 tablespoon olive
oil. Let stand, uncovered, in a warm place until
slightly puffy, about 15 minutes. Evenly sprinkle
grapes, rosemary, and sugar over dough. Lightly
sprinkle with salt, if desired.
Bake on the bottom rack of a 450F oven until well
browned and crusty, 25 to 35 minutes. Serve warm
or cool.