Tuesday, June 19, 2012

Summer Berry Sweet Pizza

I think WinCo is my absolute favorite place to grocery shop!
1-because I can always find fresh basil there,
2-because their bulk section is a granola-maker's heaven,
3-chocolate covered cinnamon bears (need I say more???)
4-they have awesome deals on produce.

A couple of weeks ago they had amazing deals on their blueberries and strawberries and I found myself going back for more and more!!! I bought them mainly to support my green smoothie habit, so I froze most of them, but I couldn't help using some of them fresh; like on this pizza.

Pizza night is pretty much a weekly occurrence around here and we've finally upgraded to 2 pizzas instead of 1 for our little family. I usually make my girls a cheese pizza, per their request, and make something a little more fancy shmancy for my hubby and I. This time, I decided to divide the dough for the second pizza into 3 and make 2 individual pizzas plus a dessert pizza. Let me tell you , BEST DAY EVER!

This is the perfect summer pizza. Right now all the berries are in season, so they not only taste yummy but don't cost ya an arm and a leg to buy them either. And, how can you go wrong with chocolate and more chocolate?

This recipe is equivalent to one large pizza, divided into three smaller pizzas. I would only make as much dessert pizza as you will eat, as it does not keep well. Divide the topping ingredients accordingly for each pizza you make.

Summer Berry Sweet Pizza
1 recipe Perfect Pizza Crust (add additional 2 Tbsp. sugar with dry ingredients)
9 Tbsp. nutella
2-2 1/2 cups mixed fresh berries, cut into smaller pieces if necessary (blackberries, blueberries, strawberries, raspberries, etc.)
1 cup white chocolate chips
2 Tbsp. melted butter, for brushing the edges
3 Tbsp. turbinado sugar, for sprinkling the edges

Make pizza dough according to directions, making sure to add 2 tablespoons sugar when mixing. Allow dough to rise once. While dough is rising, preheat oven and pizza stone to 450 degrees F.

After the dough has risen, punch down and divide into 3 smaller dough balls. Let it rest for about 5 minutes. I highly recommend using parchment paper for this pizza because it may be too heavy to slide off onto the stone (or inverted baking sheet). Roll one dough ball out on a piece of parchment. Brush edges with melted butter. Spread with 3 tablespoons of the nutella, then evenly distribute 1/3 of the berries, topping with 1/3 of the white chocolate chips. Sprinkle about 1 tablespoon of turbinado sugar around the edge of the pizza. Open oven quickly and slide parchment onto baking stone. Bake 8-10 minutes.

Repeat with remaining dough and ingredients. Feel free to bake more than one pizza at a time, if you have sufficient room.

SOURCE: Adapted form Donal Skehan

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