- How sweet it is to notch up higher profits by offering low-cost dessert pizzas on your menu.
- Seasonal ingredients can be leveraged to develop limited-time specialty pies that will give your guests a sugar buzz.
By Tracy Morin
Sure, savory pies are probably the backbone of your business, but if you’re not already tapping into the many ways in which your key staple—pizza crust—can be used for decadent desserts, you’re missing out. And if you are already offering an array of dessert pizzas, why not switch things up with a few new recipes in your arsenal? Put some of these on special, make them your own by adding seasonal ingredients, market their limited-time-only nature, and watch them fly off the menu.
Christmas Danish Pizza
Recipe provided by chef Brad Kent, founder of Blaze Pizza (created for Carbon pizza ovens)
- 220g dough ball
- 3 tbsp. turbinado sugar
- 2 tbsp. powdered sugar
- 1 c. raspberries (or fruit of your choice)
- 1 c. pomegranate seeds
- 5 rosemary leaves, for garnish
- 16 oz. ricotta, whole-milk
- 1 tbsp. vanilla
- 1 tbsp. lemon zest (from about ½ lemon)
- 1 c. sugar, granulated
Preheat the oven to 600°F. Add all filling ingredients to a bowl, mix to combine and set aside. Stretch the dough ball into a 12”-by-6” oblong shape. Brush the perimeter of the crust with extra-virgin olive oil and sprinkle the perimeter generously with turbinado sugar. Spread 100g of the sweetened ricotta on the center of the dough. Top with the fruit of your choice (try cranberries, sliced stone fruit, raspberries, blueberries, etc.) and place in the oven. Turn the pizza very consistently; watch to ensure the sugar melts without burning. Cook as long as possible to maximize the sugar caramelization before it burns. Remove the pizza and place on a rack to let cool. Cut and dust with powdered sugar. Makes 4 servings.
Recipe provided by Sean Ferraro, owner, Madison Avenue Pizza, Dunedin, FL
- 595g (21-oz.) dough ball for 18” pizza
- 256g (1½ c.) mini milk chocolate chips
- 230g (3 c.) mini marshmallows
- 170g (about 11 double crackers) honey graham crackers
- 40g (2 oz. by volume) marshmallow topping (if prepared marshmallow topping is not available, thin out Marshmallow Fluff with hot water until pourable)
- 80g (2 oz. by volume) chocolate syrup
- 20g (1 oz. by volume) commercial liquid butter alternative or room-temperature melted butter
Crush graham crackers into medium-small pieces and set aside. Stretch the dough ball into an 18” pizza. Evenly pour the liquid butter onto the dough skin. Evenly spread the graham crackers across the crust. Evenly spread the marshmallows and chocolate chips on top of the graham crackers. Bake until the chocolate is melted and the marshmallows begin to brown, being careful not to burn the marshmallows or graham crackers. After the pizza is done baking, cut and drizzle the chocolate syrup and marshmallow topping over the top.
Tropical Fruit Pizza
- 1 (18-oz.) roll of refrigerated ready-to-slice sugar cookie dough
- 1/3 c. sugar
- 1 (8-oz.) package fat-free cream cheese
- 1 tsp. coconut extract
- 1½ tsp. grated orange rind
- 1 c. fat-free frozen whipped topping, thawed
- 1 (26-oz.) jar mango slices, drained, or 1 fresh mango, sliced
- 1 (16-oz.) can pineapple slices, drained, or 1 fresh pineapple, sliced
- 1 (11-oz.) can mandarin orange segments, drained
- ¼ c. apricot preserves
- 1 tbsp. orange liqueur or orange juice
- 2 tbsp. coconut, toasted (optional)
Preheat the oven to 350°F. Press the cookie dough into a 12” to 14” pizza pan coated with nonstick cooking spray. Bake for 12 minutes and cool completely. In a medium mixing bowl, blend together the sugar, cream cheese and coconut extract until well-mixed. Stir in the orange rind and whipped topping, mixing until smooth. Spread the cream cheese mixture on top of the cooled crust. Arrange mango slices around the edge of the iced pizza. Arrange a roll of pineapple slices around the edge, then arrange the mandarin orange slices in another ring to fill the center of the pizza. In a small saucepan or in a microwave, heat the apricot preserves and orange liqueur or juice just until melted. Spoon this glaze over the fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving. Suggestion: Be creative and substitute your favorite fruits, or whatever is in season. Makes 12 servings.
Apple, Brie and Brown Sugar Pizza
Recipe provided by Lee Jackson
- 1 (13.8-oz) refrigerated pizza crust
- 4 oz. Brie, rind removed, thinly sliced
- 1 large baking apple, peeled, cored and thinly sliced (try Granny Smith)
- 3 tbsp. chopped pecans
- 3 tbsp. light brown sugar
- ½ tsp. ground cinnamon
Preheat the oven to 450°F. On top of the pizza crust, arrange Brie and apple slices concentrically around the crust. In a small bowl, mix together the remaining ingredients and sprinkle the mixture over the apples. Bake 10 to 12 minutes or until the cheese is melted and the apples are tender. Slice and serve. Makes 8 slices.
Tracy Morin is PMQ’s senior copy editor and the editor of PizzaVegan.com.