As I was making my savory beet pizza, I kept thinking about how easily this recipe could be turned into a dessert pizza… so I did! Even though I will be using the same beautiful dough that I made for the savory pizza, the similarities stop here. This beautiful colorful dessert tastes as good as it looks and will impress anyone you make it for. Although Valentines Day was my initial motivator, I think this would also make a fantastic addition to a spring luncheon or summer barbecue. Whenever and wherever you decide to serve it, it will be a big hit…
Begin by preparing the beet pizza dough. The instructions are below, but if you would like a step by step recipe with pictures, click here to view the savory beet pizza recipe. The crust recipe will be exactly the same. Bake the crust plain and allow to cool for about 15 minutes, flip over and cool for another 10 minutes. Next, whip together your cream cheese, ricotta, vanilla and confectioners sugar in a stand mixer and do yourself a favor and taste test this little concoction….
Its fantastic isn’t it? This is my very favorite fruit dip recipe! You can use it in a variety of different situations or just eat it with a spoon…
Spread the cream cheese mixture over the fully cooled beet crust and then top with fruit. I used a little bit of everything. Raspberries, blueberries, blackberries, green grapes cut in half and quartered strawberries. The crust can stand up to lots of berries, so pile them on! To finish, lightly dust with confectioners sugar and cut into big slices. Don’t waste your time with small pieces… you will be back for more eventually…
Sweet Beet Dessert Pizza
Ingredients
Beet "Pizza" Dough
- 1 cup water, warm (between 100-110 degrees)
- 1 packet of active dry yeast
- 3 3/4 cups all purpose flour
- 2 teaspoons honey
- 1 1/2 teaspoons salt
- 1 cup beets, roasted, pureed
The Toppings
- 8 ounces cream cheese, room temperature
- 8 ounces ricotta, room temperature
- 1 tablespoon vanilla extract
- 3 tablespoons confectioners sugar
- fresh fruit
Instructions
- Preheat oven to 400 degrees
- Roast beets for 45-50 minutes
- Peel and puree the beets in a food processor
- Add one packet (1/4oz = 2 1/4 teaspoons) of active dry yeast to 1 cup of warm water and stir until combined
- Add the flour, salt, honey and pureed beets and combine until a dough begins to form
- Transfer the dough onto a floured surface and knead the dough until everything is fully incorporated. The dough should feel smooth and no longer sticky. If your dough still feels sticky, add a light dusting of flour and continue to knead
- Form the dough into a ball and place it into a large lightly oiled bowl. Turn the dough over so the oil lightly coats all sides of the dough
- Cover the bowl with plastic wrap and a towel and place it in a warm area for about 2 hours
- Once the dough has doubled in size, flip it out onto a lightly greased sheet of parchment paper * This dough will be enough for either one large pizza or two "two person" pizzas. If you want to divide the dough, cut it in half at this point, wrap one half in plastic wrap and freeze until you are ready to use it
- Set oven to 475 degrees
- Begin shaping your dough by hand and then roll it to approximately 1/4 inch thickness
- Once the dough is rolled and shaped, place it on a baking sheet by picking up the parchment paper and shifting it onto the baking sheet
- Bake for 5-7 minutes
- Carefully remove the parchment paper, placing the dough directly onto the baking sheet and return to the oven. Bake for an additional 5-7 minutes
- Allow to cool for 15 minutes, flip over and cool for another 10 minutes
- Prepare topping by mixing the cream cheese, ricotta, vanilla extract and confectioners sugar until well combined.
- Spread topping over the cooled dough and top with fruit
- Dust with confectioners sugar and serve at room temperature
