On Hallowe’en night, quick meals are in order. Frozen pizza definitely tops the list around here. But how about dessert pizza as well? Now, I know what you may be thinking: “I am sending the kids out to collect candy and other junk food, do they really need dessert?” Using the same logic that says don’t go shopping for groceries on an empty stomach, I say don’t go collecting sugary treats with a growling belly. And since the chances of getting your kids to eat heaps of spinach are slim, why not try this pumpkin dessert pizza?
The original recipe is over at the Canadian Milk website, All You Need is Cheese. Here are the ingredients here, reprinted for your convenience.
It calls for a store bought, pre-baked crust. Not having one of those in the house, I opted to bake off one of balls of pizza dough in my freezer.
To keep it from shrinking and puffing up in the middle, I weighted it down with dry navy beans. I re-use the same beans over and over, simply allowing them to cool completely before putting them back in their storage jar. A piece of wax paper keeps them from baking into the crust.
While the crust was baking, I mixed up the filling ingredients (everything but the chocolates). The recipe says to simply whisk it together, but I find a smoother texture is guaranteed if you use a hand blender.
You can see the different in the two textures if you look carefully at the spatula.
Spread half a cup of the dark chocolate chips on the warm pizza crust and let them sit for a minute or two. |Then carefully begin spreading them. The residual heat of the crust will melt the chips quickly and easily. If you are using a store bought crust, place the chips on the crust and pop it into the oven for about two minutes to melt the chips.
The chips spread across the crust. This keeps the pumpkin filling from making the crust soggy – as well as adding an extra layer of deliciousness. And if they are careful of the hot pan, this is a great part for the kids to help with.
Evenly distribute the pumpkin filling across the chocolate coated crust and then pop it into a 375 F oven for 15 minutes. Bring it out and allow it to cool completely before moving on to the next step.
This step is optional, but makes life a whole lot easier. Pop two sandwich baggies into and over the edge of two drinking glasses.
Place the second 1/2 cup of dark chocolate chips in an oven proof dish (I like to use measuring cups) and melt in the microwave. Melting chocolate in the microwave is pretty easy, as long as you remember that the chocolate will not look melted right away. This is what the chocolate looked like after about 30 seconds and a couple of stirs.
This is what it looks like after an additional 20 seconds and about 30 seconds of stirring.
Pour the chocolate into the corner of the baggie and do it up.
Snip one corner off the bag and quickly and evenly swirl the chocolate around the pizza. Don’t worry if the thickness of your chocolate varies a little.
Using the tip of a knife, a bamboo skewer, or a chopstick (you get the idea), slowly draw straight lines from the centre outwards. You will need to wipe off the tip of whatever utensil you are using on a regular basis.
In total, including baking the dough, this took me about 45 minutes. I would say your total prep time is around half an hour if you use a pre-baked crust. If you don’t have ricotta on hand, try using cream cheese or mascarpone.
Keep cool and eat immediately or chill and eat within a day.