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Seattle Coffee and Cream Pizza
Your favorite coffee shop flavors in a great dessert pizza.
1 (12-inch) pizza
12 to 15 minutes
Brown Sugar Crust:
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
2 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup very warm water (120° to 130°F)*
1-1/2 tablespoons butter OR margarine, melted
1 package (2 ounces) macadamia nuts (about 1/2 cup)
1 package (1.5 ounces) chocolate covered coffee beans (about 1/4 cup)
1/2 cup white chocolate morsels
1/4 teaspoon ground cinnamon
3/4 cup powdered sugar
3 tablespoons coffee flavored liqueur
1 to 2 tablespoons heavy cream
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, brown sugar, salt and cinnamon in a large bowl. Add very warm water 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. Cover while preparing topping and glaze ingredients.
Finely chop macadamia nuts and chocolate covered coffee beans; place in small bowl. Stir in white chocolate morsels and cinnamon; set aside.
Stir powdered sugar and coffee flavored liqueur together in a small bowl. Whisk in enough cream to make desired consistency ; set aside to allow flavors to develop.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Sprinkle cinnamon nut mixture evenly over the crust. Bake on lowest oven rack 12 to 15 minutes or until crust is lightly browned. Remove from oven and place on cooling rack for 3 to 5 minutes. Drizzle with glaze; serve immediately.
*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.