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Raspberry Pear Dessert Pizza


Difficulty:Easy
Prep Time:20 Minutes
Cook Time:30 Minutes
Serves:8

Nutritional Information

This dessert pizza is fruity, tart and creamy and all baked on the EGG of course!

Ingredients

  • For the Cream Cheese Spread
  • 6 ounces cream cheese
  • 1/4 cup half and half
  • 1/2 lemon, juiced
  • 1 tablespoon white sugar
  • Crisp Topping
  • 1/4 cup all purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup old fashioned oats
  • 5 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Toppings for Pizza
  • 1 cup raspberries
  • 1 pear, cored and halved
  • 1/2 lemon, zested
  • 12 ounces pizza dough

Directions

  • 1. For the spread: Squeeze half of a lemon to extract the juice. Add the sugar to the juice and set aside. Cut 6 ounces of cream cheese into smaller pieces. Place in a heavy-bottomed saucepan with the half-and-half. Place saucepan over medium-low to medium heat, stirring constantly. After a few minutes the cream cheese will begin to melt. Remove from heat when you have a smooth, creamy mixture. Add the sugar & lemon juice to the cream cheese mixture and stir to combine. Pour into a bowl and refrigerate for later.
  • 2. Crisp: While the pizza dough is rising, combine flour, oats, cinnamon, and cloves in a bowl and mix. Add the brown sugar and break it up. Then stir to mix. Heat butter to melt. Then add to dry mixture and stir until it appears all the dry mix has been moistened.
  • 3. Preheat the EGG to 400º using direct heat and a cast iron grate. Grill the pears until softened and char marks form. Dice and set aside. Convert the EGG to indirect heat using the plate setter, adjusting the vents as needed to maintain a 400º temperature.
  • 4. For the Pizza: Stretch the pizza dough to the size of a pizza stone or plate setter and place on a parchment sheet or pizza peel. Spread the cream cheese onto your dough. Depending on the size of your pizza stone/pan, you may have cream cheese spread left over. Sprinkle raspberries and pear over the pizza, then sprinkle on the lemon zest evenly. Again, you very well may have leftover toppings depending on the size of your pizza. Cover with a layer of crisp topping. Transfer your pizza to the pizza stone (keeping the parchment paper under the crust if using). Bake for 25-30 minutes, or until it appears done. Crust should be a golden brown, and the edges of the cream cheese spread may have some slight browning. Remove from the EGG and allow the pizza to cool for 5-10 minutes. Enjoy!

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