I looked at Tom Lehman’s recipe for a dessert pizza that can be found online (don’t want to infringe on his recipe rights). It uses a sweetened cream cheese and ricotta base on standard pizza shell.
I actually stumbled on it when I was looking for something else . . . panzerotti . . . see where I am going ? Well, I did the unthinkable and tried my first go at a dessert panzerotti using Tim’s basic principal for the filling. It was a qualified success on the 1st go, and I need to experiment some more. CHOCOLATE PANZEROTTI :shock:
I placed the filling of sweetened ricotta/cream cheese with chocolate chips onto a shell of 4.5 oz dough stretched to 6 inches diameter. Go easy on the sweetener since this is really rich. Sealed edges and braided edges well to avoid seepage. Chilled this and deep fried at 350F for about 4 to 5 minutes until golden brown all over. I had to flip it a couple three times to even browning. I let this set at room temp for about 10 minutes to avoid searing my palette out of my skull.
VERY promising. I have to firm up the filling a bit. I did not include eggs this time, and I will next time. I will also consider powdered sugar for sweetening over granulated. Powdered has a little starch that can add more thickening at temp. Take out the chocolate, and add fruit, pie filling, vanilla, granola, a little saffron infusion . . . the sky could be the limit.
More report later when I try again during the week. Did I mention I used 1/2 lb fat free cream cheese and 1/2 lb neufchatel (1/3 fat of regular cream cheese)? That could account for runniness as gum will degrade and let go . . . but the lower fat is something to marvel at in a dessert! Maybe just all ricotta would work the same result.