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| Almond Cheese Danish Pizza |
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.
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| 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.
Cheese Danish Dessert Pizza
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
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| Cheese Danish Pizza |
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| Cheese Danish Pizza |
bakinginatornado.com says
I'm with you, I love almond flavored everything, and so do my boys. This will be a hit!
Judith Hanneman says
I'm a real nut for almond flavor!!! I generally sub almond for vanilla in most things. Never was a fan of vanilla….