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Individual Dessert Pizzas
A great dessert when you're having guests for dinner. Experiment with your favorite toppings...combine coconut, chocolate chips and almonds OR an assortment of fresh berries OR a million other combinations!
15 to 20 minutes
1 package (3 ounces or 85g) cream cheese, softened
1 cup ricotta cheese
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1-3/4 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1/4 cup sugar
3/4 teaspoon salt
1/8 teaspoon ground cinnamon
2/3 cup very warm water (120° to 130°F)*
3/4 teaspoon pure vanilla extract
3 tablespoons melted butter OR margarine
An assortment of fresh fruit, dried fruit, nuts, chocolate chips OR jams
Preheat oven to 425°F.
Mix cream cheese, ricotta cheese, powdered sugar, egg and vanilla with an electric mixer until smooth; set aside.
Combine 1 cup flour, undissolved yeast, sugar, salt and cinnamon in a large bowl. Add very warm water, vanilla extract and butter; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
Divide dough in to 6 equal portions. Pat each portion with floured hands (or roll out on a floured counter) to 6-inch circle. Place on greased baking sheets; three per sheet. Divide ricotta mixture among crusts, spreading all the way to the sides. Top with fruits, nuts, chocolate chips or jams as desired.
Bake 15 to 20 minutes, rotating pans in oven after 8 minutes, until center is set and crust is golden brown.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.