• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Desserts » Cheese Danish Pizza

Cheese Danish Pizza

August 6, 2013 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Almond Cheese Danish Pizza | bakeatmidnite.com | #cheesedanish #pastry #dessert
Almond Cheese Danish Pizza
A different kind of pizza!!  And a platter that doubles as a pizza stone!


I was sent this baking dish/platter by Revol to test, and I am in love!!  This is very unusual porcelain; it’s their Basalt line.  It looks just like slate, however it has all the properties of their other fine bakeware.  The surface is rough just like stone, but don’t let that fool you. It’s totally non-porous and will not absorb any grease.  I buttered the the surface of this before I laid the pizza dough on it, and when I cut it, all I saw was crumbs…no grease soaking through.

 

Revol Basalt Round 12-inch Platter
Revol Basalt Round Porcelain Dish

It doesn’t scratch like stone either.  I cut this pizza with a sharp cutter and with a heavy hand too.  Not a mark left.  It also heats very evenly.  The bottom of the crust was nicely browned and cooked all the way through.  I’d HIGHLY recommend this baker–it’s very versatile.  It can be used as a pizza stone, since it can take heat up to 575 degrees F as any Revol porcelain does.  It can also double as a serving platter and as a cheese platter.  I have the round, but it is available in rectangular as well.  The rectangular style would make a fine cutting board because it’s non-porous and won’t let bacteria grow in any nooks and crannies.

The crust of this sweet pizza is unusual in that I used Greek yogurt.  The original dough calls for sour cream, but I wanted to see if I could sub yogurt for it.  Since I LOVE Greek yogurt, I just want to use it in everything!

So what better way to test my Revol dish *and* develop a recipe for Chobani®?  The experiment was highly successful and delicious to boot.

I love almond-flavored ANYTHING, but if you don’t, feel free to replace the almond extract with vanilla extract or any other flavor.  You can leave the nuts off the top and replace it with dollops of any fruit preserve if you want, or even fresh fruit.

Don’t let the long list of ingredients fool you–this is really EASY PEASY!!  I used the instant (bread machine) yeast so my instructions are to add that in with the dry ingredients, but if you use ADY, then it must be dissolved in the warm water first.

 

Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Cheese Danish Dessert Pizza

A dessert pizza that tastes like a cheese Danish! Two of the best sweet treats combined into one!
Prep Time30 mins
Cook Time30 mins
Rise Time8 hrs
Total Time9 hrs
Course: desserts
Cuisine: American
Keyword: cheese danish recipe, dessert pizza, pizza recipes
Servings: 12
Calories: 301kcal
Author: Judith Hannemann

Ingredients

For the Crust:

  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup sugar
  • 1/4 cup butter cut into small cubes
  • 1 pkg active dry yeast or 2 tsp bread machine yeast
  • 1/4 cup warm water 110 degrees F water
  • 1/2 tsp salt
  • 2 cups flour

For the Topping:

  • 8 oz cream cheese or neufchatel cheese, room temp
  • 6 tbsp sugar, divided 1/4 cup + 2 tbsp
  • 1 egg
  • 1 tsp almond extract
  • 1 pinch salt
  • 1/2 cup sliced almonds lightly toasted

For the Icing:

  • 1 cup sifted confectioner's sugar
  • 1 tsp almond extract
  • 2-3 tbsp cream or half and half

Instructions

  • In a small saucepan, combine the yogurt, sugar and butter. Heat over low heat, stirring occasionally, until butter is melted and ingredients are well combined. Remove from heat and cool to room temperature.
  • Place cooled yogurt mixture in a medium bowl and add the water, salt, yeast (if instant) and flour. Mix well. Dough will be very soft. Cover and refrigerate overnight. If using ADY, add the warm water and yeast to the bowl FIRST and dissolve yeast. Proceed as above.
  • Preheat oven to 375 degrees F. Lightly grease Revol Basalt Round Pan or any 12-inch pizza pan.
  • Punch down dough and turn out on a lightly floured surface. Knead a few times until smooth. Roll out dough in a 14-inch circle. Transfer to prepared pizza pan. Roll up the overhang so it makes a "wall" around the perimeter of the pan, like a pizza crust.
  • Prepare filling by beating the cream cheese (or Neufchatel), egg, salt and almond extract. Beat well so there are no lumps.
  • Spread filling in center of crust, up to the "walls." Top with lightly toasted sliced almonds.
  • Bake at 375 degrees F for 20-25 minutes or until filling is puffy and walls of crust are lightly browned. Remove from oven and cool completely.
  • For icing, mix confectioner's sugar and extract. Add cream tablespoon by tablespoon until icing is of a thick, but pourable consistency (I used an icing bag with a small round tip, so my icing was a bit stiffer than the usual "liquidy" kind). Drizzle over completely cooled pizza, or use a piping bag with a small round tip.
  • Serves 12

Nutrition

Serving: 1slice | Calories: 301kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 205mg | Potassium: 102mg | Fiber: 1g | Sugar: 21g | Vitamin A: 429IU | Calcium: 48mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



Cheese Danish Pizza
Cheese Danish Pizza
Cheese Danish Pizza
Cheese Danish Pizza
 
Pin
Share
Tweet
Share

Filed Under: Desserts Tagged With: cheese danish, chobani yogurt, coffee cakes, dessert pizza, pizza stone, revol basalt, sweet pizza, sweet yeast doughs, yeast coffee cakes

You May Also Like

One of the most delicious pumpkin crumb coffee cakes you'll ever eat.
Pumpkin Crumb Cake
Peach Streusel Coffee Cake
Blueberry Lemon Crumb Cake
Previous Post: « Cheesy Cauliflower Casserole: Meatless Monday
Next Post: Peanut Rice Noodles with Shrimp »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. bakinginatornado.com says

    August 7, 2013 at 1:13 am

    I'm with you, I love almond flavored everything, and so do my boys. This will be a hit!

  2. Judith Hanneman says

    August 7, 2013 at 2:37 am

    I'm a real nut for almond flavor!!! I generally sub almond for vanilla in most things. Never was a fan of vanilla….

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Cheesy Cheesy Chili Dog Casserole

Hold the takeout and make this quick cooking shrimp chow mein at home.

Shrimp Chow Mein

Unstuffed Cabbage

Unstuffed Cabbage Skillet Dinner

Crispy and garlicky air-fried chicken/

Air Fryer Honey Dipt Garlic Chicken

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY