6 Sweet Pizzas Switching Up How You Do Dessert
Dessert doesn’t typically come to mind when we think of pizza, but there’s a whole world of possibilities open to us when we model our sweet after-dinner treats after this savory favorite. Whether you’re using a traditional crust or a cookie-like base, you can top your dessert pizzas with fruits, chocolate, marshmallows, frosting, and more to result in a snack your friends and family members will love.
Try these 6 dessert pizza recipes for a sweet change of pace in the kitchen.
1. Strawberry-Mascarpone Pizza
Better Homes and Gardens’ decadent Strawberry-Mascarpone Pizza begins with a buttery brown sugar crust. The mascarpone and whipping cream-based topping works as a beautiful complement to this easy-to-make base, while sliced strawberries finish the dish with a tart and fruity touch. The recipe requires about 45 minutes to make (plus 1 hour of cooling time) and yields 12 servings.
- 1⅓ cups all-purpose flour
- ⅓ cup packed brown sugar
- ⅔ cup margarine or butter, softened
- ⅔ cup whipping cream
- 8 ounces mascarpone cheese or 1 (8-ounce) tub cream cheese
- ¾ cup sifted powdered sugar
- ½ teaspoon finely shredded lemon peel
- 4 cups sliced strawberries
- Chocolate curls or grated chocolate (optional)
Directions: For crust, in a medium mixing bowl combine flour and brown sugar. Cut in margarine or butter until mixture resembles coarse crumbs. Press firmly into an 11- to 13-inch pizza pan. Bake in a 400-degree-Fahrenheit oven for 10 to 15 minutes or until light brown. Cool completely.
Just before serving, in a medium mixing bowl, beat whipping cream with an electric mixer on low speed just until soft peaks form. Add mascarpone cheese or cream cheese, powdered sugar, and lemon peel; beat until fluffy; mixture will thicken as it is beaten.
Spread cheese mixture atop cooled crust. Top with strawberries. Garnish with chocolate curls or grated chocolate, if desired. Serve immediately. Makes 12 servings.
2. Mixed Berry And Chocolate Pizza
Nutella, mixed berries, and white chocolate chips bring a sensationally sweet flavor to this Mixed Berry And Chocolate Pizza from Sweet Luvin’ In The Kitchen. These simple yet decadent ingredients top off a pizza crust that can be either store-bought or homemade. If you make your crust at home, blogger Michele Heiner recommends adding 2 more tablespoons of sugar in with the dry ingredients to complement your sweet toppings.
- 1 pizza crust, homemade or store-bought
- Heaping ½ cup Nutella
- 2 to 2½ cups mixed fresh berries, cut into smaller pieces if necessary
- 1 cup white chocolate chips
- 2 tablespoons melted butter, for brushing the edges
- 3 tablespoons turbinado sugar, for sprinkling the edges
Directions: Make pizza dough according to directions, making sure to add 2 tablespoons sugar when mixing. Allow dough to rise once. While dough is rising, preheat oven and pizza stone to 450 degrees Fahrenheit.
After the dough has risen, punch down and divide into 3 smaller dough balls. Let it rest for about 5 minutes. Roll one dough ball out on a piece of parchment. Brush edges with melted butter. Spread with 3 tablespoons of Nutella, then evenly distribute ⅓ of the berries, topping with ⅓ of the white chocolate chips. Sprinkle about 1 tablespoon of turbinado sugar around the edge of the pizza. Open oven quickly and slide parchment onto baking stone. Bake 8 to 10 minutes.
Repeat with remaining dough and ingredients. Feel free to bake more than one pizza at a time, if you have sufficient room.
3. Fruit Pizza With Cream Cheese Frosting
Your friends and family will go crazy for this Fruit Pizza With Cream Cheese Frosting, courtesy of Sally’s Baking Addiction. A buttery and sweet sugar cookie crust is topped off with rich, creamy frosting, and a variety of luscious fruits. The sweet and juicy dessert takes 2 hours to complete, including chilling time, and yields 10 to 12 servings.
Sugar cookie crust:
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups spoon and leveled all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons cornstarch
- 8 ounces full-fat cream cheese, softened to room temperature
- ¼ cup unsalted butter, softened to room temperature
- 2 cups confectioners’ sugar
- 1 to 2 tablespoons cream or milk
- 1 teaspoon vanilla extract
- Assorted sliced fresh fruit
Directions: Make the crust: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Without chilling, your cookie dough may spread over the sides of the pan.
Preheat oven to 350 degrees Fahrenheit. Spray a 12-inch pizza pan with cooking spray. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle, as pictured above. Bake for 18 to 20 minutes or until the edges are very lightly browned. Allow crust to cool completely before decorating.
Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more tablespoon cream if needed to thin out. Beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit.
Cut into slices and serve. Fruit pizza may be made 1 day in advance, covered tightly, and stored in the refrigerator before serving. Leftovers keep well in the refrigerator for up to 3 days.
4. Marshmallow Pizza With Chocolate Chunks
People Magazine shares this recipe straight from the chefs at Max Brenner, a chocolate shop, cafe, and restaurant with 5 U.S. locations. This sweet spot offers an abundance of chocolaty treats, but none quite hit the spot like the Marshmallow Pizza With Chocolate Chunks, topped with chocolate, white chocolate, and marshmallows. If you’re looking for a bit of added texture, take inspiration from the restaurant’s “Chocolate Pizza With A Crunch” dish and sprinkle some cornflake cereal on top! This recipe yields 6 servings.
- 3¾ cups all-purpose flour, plus a little more for sprinkling
- ¼ ounce fresh yeast
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1⅔ cups lukewarm water
- 2 tablespoons olive oil
- 2 tablespoons stone-ground yellow cornmeal, for sprinkling
- 2 tablespoons butter, melted
- 1 cup milk chocolate, chopped into chunks
- ½ cup white chocolate, chopped into chunks
- 2 cups mini marshmallows
Directions: Preheat oven to 400 degrees Fahrenheit.
In a large bowl, combine flour, yeast, salt, sugar, water, and olive oil. Knead until glossy and emulsified. Allow dough to rest in the fridge for an hour.
Pat dough out into a round disk. Place on a cornmeal-dusted pan and allow dough to rise for one hour.
Bake on a pizza stone. When dough is a light golden brown, brush with melted butter, then top with milk and white chocolate chunks and mini marshmallows.
Increase oven to 450 degrees Fahrenheit and toast pizza until marshmallows are golden. Remove and serve.
5. Sweet Rosemary and Grape Focaccia
For a somewhat thicker pizza using a classic Italian Focaccia crust, turn to this recipe for Sweet Rosemary and Grape Focaccia. Rosemary-infused olive oil lends a subtle and distinctive flavor to the dish, while sweet grapes are incorporated in the middle layer and on top, bringing the dessert to its decadent completion. For an extra touch of sweetness and flavor, sprinkle the pizza with sugar and anise seeds. This recipe from Serious Eats takes 2 hours and 25 minutes to make and yields 6 servings.
- 10 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely minced
- 2¼ teaspoons (1 envelope) active dry yeast
- ½ cup warm water
- 2 cups all-purpose flour
- 11 tablespoons sugar
- ½ teaspoon salt
- 3 pounds black seedless grapes, stems removed
- 2 teaspoons anise seeds
Directions: In a small saucepan, heat 4 tablespoons of the oil and the rosemary until warm. Set aside to cool to room temperature.
Sprinkle the yeast into the warm water and set it aside until it bubbles, about 2 minutes. Sift the flour onto a work surface or into a large bowl. Make a well in the center and fill with the yeast water, the rosemary oil, 3 tablespoons of the sugar, and the salt. Gradually incorporate the flour into the liquid in the well until a dough forms. Knead the dough until smooth, then set it aside in a lightly oiled bowl until it doubles, about 1 hour.
Preheat the oven to 350 degrees Fahrenheit. Coat a 9-by-13-inch baking pan with 2 tablespoons of the oil.
Put about half of the grapes into a bowl and, using a large fork or potato masher, gently break the skins. Stir in the remaining grapes whole.
Take slightly more than half of the dough and roll it out to fit the baking pan. Put the dough into the prepared pan and brush with 2 tablespoons of the oil. Top with a little more than half of the crushed and whole grapes. Sprinkle with 4 tablespoons of the sugar and 1 teaspoon of the anise.
Roll out and stretch the remaining dough to fit the pan; it will be thin. Place the dough over the grape layer. It’s okay if it doesn’t fully cover the bottom layer. Spread with the remaining 2 tablespoons oil, and the remaining grapes, 4 tablespoons sugar, and 1 teaspoon anise. Bake for about 1 hour, until the top is golden brown. Serve at room temperature.
6. Chocolate Pizza with Marshmallows, Coconut, Banana, and Peanut Butter
Get your fill of fruity and chocolaty flavors with this Chocolate Pizza with Marshmallows, Coconut, Banana, and Peanut Butter from My Tasty Addiction. Each topping lends its own delicious taste to the dish, but the textures are what truly make the pizza a standout. Creamy peanut butter, crunchy coconut, and crispy-gooey toasted marshmallows make fantastic additions to a warm and fluffy crust. The recipe yields 1 (8- to 9-inch) pizza.
- 8 ounces pizza dough
- 2 tablespoons butter, melted
- ⅔ cup peanut butter
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips
- ¼ cup shredded coconut
- 1 banana sliced
- 1 cup marshmallows
Directions: Preheat the oven to 450 degrees Fahrenheit.
On a greased baking sheet, roll the dough out to an 8- or 9-inch circle, depending on desired thickness. Brush with the melted butter and bake for 15 to 20 minutes, or until pizza crust is baked through.
Remove the pizza crust from the oven and spread the peanut butter evenly, leaving a 1-inch border along the edge of the crust. Sprinkle on the chocolate chips, shredded coconut, sliced bananas, and marshmallows.
Raise the temperature of the oven to broil, and broil the pizza for a couple of minutes, until the marshmallows are golden brown. Slice and serve.