Get It By ThanksgivingShipping Deadlines See Details >>
View cart background image
Free Shipping Over $49

Sweet Pizza with Fruit and Almonds

Source: Casual Cuisines of the World - Pizzeria
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  2 Hours 5 Minutes
  Makes four 6-inch pizzas; serves 4 or 8
A pizzeria sometimes pairs standard dough with sweet toppings to create a rustic dessert. In this example of that tradition, the intense heat of the hot pizza stone helps the ingredients to caramelize quickly and results in a homey dish that is creamy yet not too rich.
Neapolitan pizza dough, completed through the second rising
All-purpose flour for dusting
1 cup (8 ounces) mascarpone cheese
2 teaspoons plus 2 tablespoons sugar
2 egg yolks
2 baking apples such as Granny Smith or Gravenstein, halved, cored and thinly sliced
1 pear, halved, cored and thinly sliced
2 tablespoons coarsely chopped almonds
Other necessary recipes:
Neapolitan Pizza Dough
Sweet Pizza with Fruit and Almonds Recipe at
Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 475 degrees F.

Cut each ball of dough into 2 equal pieces so that you have 4 balls. One at a time, place the balls on a lightly floured work surface and flatten slightly. Sprinkle a little flour on the top of the dough and, using your fingertips, press evenly until the ball is shaped into a round, flat disk. Gently lift the dough and stretch and rotate it until it is about 1/4 inch thick and 6 inches in diameter. Alternatively, using a rolling pin, gently roll out each ball into a round 6 inches in diameter. Try not to let the center of the disks become too thin in comparison to the edges. Gently lay the dough rounds on a lightly floured pizza peel or rimless baking sheet.

In a small bowl, stir together the mascarpone, 2 teaspoons sugar and egg yolks until evenly blended. Spread the mixture over the pizza rounds, dividing it evenly and leaving about 1 inch uncovered at the edges. Arrange the apple and pear slices attractively on the rounds, dividing evenly and overlapping the slices slightly. Sprinkle the rounds with the remaining 2 tablespoons sugar and the almonds. Quickly slide the pizzas onto the preheated stone or tiles.

Bake until the edges of the dough are golden brown and the sugar is slightly caramelized, 15 to 18 minutes. Using a large metal spatula, remove the pizzas from the oven. Slide each pizza onto an individual dessert plate and serve immediately. Alternatively, transfer to a cutting board, cut each pizza in half and serve on individual serving plates.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Warm Cobblers and Fruit Desserts
Nutrition Facts per Serving
Yield:   Makes four 6-inch pizzas; serves 4 or 8
Calories: 316
Fat. Total: 18g
Fiber: 2g
Carbohydrates, Total: 33g
Sodium: 238mg
% Cal. from Fat: 51%
Cholesterol: 90mg
Protein: 6g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Gail, VA Reviewed: 02/21/2007
Ideal for someone like me to make for my boyfriend - who loves caramel and is allergic to tomatos!
137 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Free Shipping Over $49
Shopping Rewards


Who doesn't? Get recipes now.