Fudge Nut And Fluff Apple Dessert Pizza Recipes

SWEET APPLE DESSERT PIZZA

Steps:

• Preheat oven to 425 degrees f.
• Add chopped apples, 2 tablespoons of brown sugar and butter to a skillet, and cook until apples are tender. It will take about 5 minutes over medium heat. Apples will caramelize in a slightly thick, brown sauce. Once cooked, remove from heat and set aside.
• Combine one cup of all-purpose flour, Fleischmann's® RapidRise® Yeast, sugar, and salt in a bowl. Whisk until combined, and then add to a stand mixer.
• Add very warm water, and oil to dry mixture. Turn mixer on medium speed, and using dough hook, start to work the mixture.
• Slowly add in remaining flour. For this recipe, I did use the full 2 1/4 cups of flour for the perfect consistency.
• Dough will start to form a ball on the hook and will be slightly sticky.
• Knead on a floured surface. If dough is too sticky sprinkle additional flour on it and work into the dough.
• Allow Fleischmann's® RapidRise® Yeast dough to rest for 10 minutes.
• Once it has rested, sprinkle half the cornmeal on your pizza stone and put it in the oven.
• Sprinkle the remaining cornmeal on the back of a baking sheet.
• Stretch and form dough ball into a 12-14" pizza crust; set aside.

DEEP-DISH PIZZA

Steps:

• Dissolve salt and sugar in 1 1/2 cups warm water that is between 100 and 120 degrees F. (Warm water is needed to activate the yeast, but if it is too hot, it will kill the yeast. Use a candy thermometer to test the temperature.) Stir in entire contents of packet of yeast and allow the mixture to "form a head" (like on a beer), which takes about 15 minutes.
• Place flour into mixing bowl and add yeast mixture. Stir to combine and then knead until the dough comes together and is a cohesive mass. Knead for a few minutes so the dough becomes elastic. Cover bowl with a clean cloth and allow to rise and rest for 30 minutes. Then punch the dough down, knead again briefly, cover the bowl with the cloth and allow to rise a second time.
• For the filling:
• Heat the olive oil in a saute pan and cook onion until it begins to caramelize. Add garlic and sliced pepper, and cook until they soften. Add pieces of sausage allowing them to brown. Pour off fat and stir in tomato sauce and Italian seasoning. Season with salt and pepper. Cook together for a few minutes to allow flavors to blend, then remove from heat and set aside briefly.
• Preheat oven to 450 degrees F.
• On a floured surface, stretch the dough into a 14-inch circle which is thicker around the edges. Transfer to a lightly greased 11-inch pie pan and shake cornmeal over the dough. Spoon the tomato/sausage mixture into the dough and sprinkle mozzarella over the top. Bake until the edges are golden brown and the pie sets up, about 10 to 15 minutes. Serve immediately.

NORTHWEST PASSAGE PIZZA (CURRY BRANDADE PIZZA)

Steps:

• Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour in the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and divide into 6 equally sized balls. Cover with towel and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
• While the dough is rising, prepare the pizza topping. Heat 1 tablespoon of the oil over medium- high heat in a large saute pan and saute garlic and onions until the onion begins to turn translucent. Season halibut fillets with salt and pepper and sear each side, leaving each side undisturbed for the first minute to allow the flavors to integrate into the surface of the fish. Cook further until the fish flakes, approximately another 6 to 8 minutes, and let rest. Flake the fish and fold into the mashed potatoes.
• Preheat oven to 450 degrees F. On a floured surface, stretch the dough into six 6-inch by 8 inch ovals and shake cornmeal over both sides of the dough. (The crust will be par-"baked" on both sides on the stovetop before you add the topping to be baked.) In a heavy bottomed 12 inch skillet which has a lid, heat a small amount of oil over medium heat. (Swirl the oil to coat the entire inside of the skillet.) Transfer teach dough oval to the skillet, allowing one side to lightly cook and stiffen up before flipping it over with tongs. When both sides of each oval are par-baked this way, transfer to a pizza stone. Spoon the potato/fish mixture in the center of the now toasted crust, spreading evenly over the surface. Bake in the oven for about 10 minutes until the tips of the mashed potatoes begin to turn golden.
• Remove from oven and sprinkle with salmon, curry powder, red onions, and chives.

VEGETABLE PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• For the sauce: Over medium heat in a saucepan, bring cauliflower, water to cover, salt and white pepper to a simmer. Reduce the heat and allow to cook until soft, for 7 to 8 minutes. Remove from the heat, drain and puree until smooth. After pureeing, add the Parmesan and heavy cream as needed and puree again.
• For the vegetables: In a saute pan over high heat, add the oil and allow to heat until on the verge of smoking. Then reduce the heat to medium and add the squash, zucchini, salt and black pepper. Cook, stirring until softened, 3 to 4 minutes. Remove from the heat and add the thyme.
• For the pizza: Place the flatbreads on a cookie sheet and spread the sauce on top, evenly coating from edge to edge. Add half the zucchini, squash, corn, broccoli and top with shredded Parmesan. Once built, repeat the process with the second pizza. Bake until crisp, 7 to 8 minutes. Once cooked, remove from the oven and top with the green onions. Slice and serve.

NUT FUDGE

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside., In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts., Pour into prepared pan. Let stand at room temperature until cool. Cut into 1-in. squares. Store in an airtight container in the refrigerator.