My childhood dessert pizza was made with sugar cookie crust instead of traditional pizza crust…but I have to tell you, I barely noticed the lack of sugar.
- 4 cups of flour
- 1 tsp. salt
- 1 packet of yeast, proofed
- 1 tsp. sugar
- 1 cup (may need more…) warm water
- 1 tbs. evoo
Sift flour and salt together. Proof the yeast, then add it to the flour mixture. Add the evoo. Mix with a butter knife until just combined, then tip out onto lightly floured surface and kneed for 10 minutes or until dough is easily stretchable. Put dough in a greased bowl, cover with plastic wrap (or wet kitchen towel) and set in warm place to rise for 1.5 hours. Punch the air out, then split into 2 balls, set on baking sheet to to rise for another 60-90 minutes. Roll one ball of dough out to 1/2 in thickness and bake at 425 degrees for 20 minutes.
- 8 oz. neufchatel cheese
- 1 cup of powdered sugar
- Any fruit you like (kiwis, peaches, banana, blueberries, strawberries, raspberries, etc.)
Combine cheese and powdered sugar, spread on the baked pizza crust, and arrange fruit.