Pizza is without a doubt one of the most universally loved foods.
While the typical tomato and cheese variety is the foundation of many pizzas, there are so many other options.
On a recent trip to Italy, I enjoyed a particularly good dessert pizza at La Paglietta in San Polo in Chianti, a lovely family-run pizzeria.
Marco and his father Aldo, demonstrated how to make this simple pizza that involved sugar, orange liqueur, and super thin slices of blood oranges. When the pizza came out of the wood-burning pizza oven it was topped with thin slices of strawberries and kiwi and finished with a dusting of icing sugar.
So simple and so delicious.
With the development of instant yeasts specifically for pizza, you can make homemade pizzas quickly.
Think about dessert pizza the next time you want a crowd-pleasing sweet treat on the table.
Orange and Strawberry Dessert Pizza
Recipe for 30-minute pizza dough
- 2 tbsp. (25 ml) sugar
- 2 tbsp. (25 ml) Grand Marnier or Cointreau
- *2 small (or 1 medium) blood oranges, sliced very thin on a mandoline
- 1 cup (250 ml) of hulled and thinly sliced strawberries
- 1 kiwi, peeled and thinly sliced (optional)
- icing sugar for decoration
1. Preheat oven to 425F. (210C)
2. Roll out pizza dough to form two 12 inch thin-crust pizzas.
3. Sprinkle half of the sugar evenly over the two crusts.
4. Drizzle half of the liqueur over the pizzas.
5. Divide the orange slices between the two crusts.
6. Sprinkle remaining sugar over top followed by remaining liqueur.
**7. Transfer to two preheated pizza stones and bake for about 10-12 minutes or until the crust is light golden.
8. Remove from oven and divide strawberries and kiwi over top and dust with icing sugar. Serve immediately.
* if you can’t find blood oranges, use a navel orange
** Note if you are not using pizza stones, you can place pizzas on baking trays. Cooking time will need to be increased by 2 to 4 minutes.
This is an adaptation of a recipe from Fleischman’s
Quick Pizza Crust
- 1 cup (250 ml) all purpose flour
- 1 package of undissolved Fleischman’s pizza yeast
- 1-1/2 tsp. (7 ml) sugar
- 1/2 tsp. (2 ml) salt
- 2/3 c. very warm water (120 to 130 F)
- 2 tbsp. (25 ml) olive oil
- 3/4 to 1 – 1/4 c. (175 to 300 ml) all purpose flour
1. In a large bowl, combine 1 cup (250 ml) of flour, yeast sugar, salt and water (combined with oil). Stir until well blended.
2. Add enough of the additional flour to form a soft dough.
3. Turn out onto a clean surface and knead on a floured surface adding more flour as needed until smooth and elastic. (About 4 to 5 minutes).
3. Divide dough in half. Roll out on a floured surface to form two 12-inch circles.
(Makes 1 regular 12-inch crust or 2 thin crust)