I don’t know about you, but I find pie filling on a pizza to be overly sweet. Try this, use your regular thin crust dough skin, brush it with melted butter, sprinkle with sugar and cinnamon, then add sliced friut such as apples (with the skin on) bananna (be sure to put the slices in water with a little lemon or lime juice to keep them from turning brown), sliced strawberries, blueberries, sliced kiwi, sliced peaches, halved red and green grapes, or slices of canned Mandarin orange. Just about any fruit or berries works well. Then sprinkle on a little streussel and bake the same as your thin crust pizzas. Let the pizza set-up a minute or so after baking and apply icing (powdered sugar and water mixed to a thick paste works well) from a squeeze bottle. Can be served hot or cold, is great when sold by the slice, and for a special treat, offer it ala mode.
These can be made in advance and held in the cooler, when needed, remove a slice and give it a partial pass through the oven just to reheat it, or, like I said, it is also great (my favorite) cold. This can be a great summer time (seasonal) dessert offering. This is just one of the pizzas that we make during our pizza production class in October and at the Orlando Pizza Show in September.
Tom Lehmann/The Dough Doctor
