BLUEBERRY PIZZA RECIPE - FOOD.COM
Make and share this Blueberry Pizza recipe from Food.com.
Total Time 1 hours 45 minutes
Prep Time 1 hours 30 minutes
Cook Time 15 minutes
Yield 1 12inch pizza
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the flour, 2 tablespoons sugar, and pecans; stir to combine.
- Add in the butter; stir until well blended.
- Spread mixture into a 12-inch pizza pan.
- Bake at 375°F for 10-12 minutes or until lightly browned.
- Place pizza pan on a wire rack to let crust cool.
- In a mixing bowl, using an electric mixer, beat the cream cheese at medium speed until creamy.
- Gradually add the powdered sugar and beat until smooth.
- Fold in the Cool Whip.
- Spread mixture over cooled crust.
- Add 2 cups blueberries to a saucepan; mash.
- Stir in 2/3 cups sugar.
- Bring blueberry mixture to a boil over medium heat and boil for 2 mintues.
- In a small bowl, add the cornstarch and water; whisk to blend.
- Add cornstarch mixture to the blueberry mixture.
- Bring back to a boil and boil 1 minute.
- Cool.
- Spread cooled blueberry mixture over cream cheese mixture.
- Top with remaining blueberries.
Nutrition Facts : Calories 6190.8, FatContent 357.5, SaturatedFatContent 194, CholesterolContent 615.5, SodiumContent 1724.1, CarbohydrateContent 733.9, FiberContent 33.1, SugarContent 523.3, ProteinContent 56.2
BLUEBERRY PIZZA RECIPE - FOOD.COM
This recipe (along with the recipe for the crust) was found in the 2001 cookbook, Luscious Lemon Desserts. Preparation time does not include the time needed for the dough to chill.
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE DOUGH: In a medium bowl, whisk together the flour, sugar, baking powder, zest & salt, then with a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the ricotta cheese, egg yolk, water & vanilla extract, then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.
- Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
- Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
- Place the dough on a lightly floured sheet of wax paper, then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.
- Remove the top sheet of paper, transfer the dough, paper side up, to the prepared baking sheet, & then remove the remaining sheet of wax paper.
- Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
- FOR THE FILLING: Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
- Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
- Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
- Cut the pizza into wedges & serve warm.
Nutrition Facts : Calories 177.5, FatContent 4.4, SaturatedFatContent 2.5, CholesterolContent 27.4, SodiumContent 117.2, CarbohydrateContent 32, FiberContent 2, SugarContent 17.8, ProteinContent 3.7
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Pop the flour into a large bowl, along with the salt and baking powder, and mix through.
Add the butter and rub it into the flour using your fingertips until there are no large traces left. Add the sugar, dried lavender and lemon zest and mix.
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