Sunday, March 25, 2012

Kitchen Boss Cinnamon Bun Dessert Pizza Recipe


Pizza Dough, recipe follows
All-purpose flour, for work surface
Corn meal, for sprinkling
4 tablespoons unsalted butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cinnamon Bun Dessert Pizza Frosting, recipe follows


Place a baking stone on the bottom rack of oven. Preheat oven to 450 degrees F. for at least 30 minutes and preferably 1 hour.
Remove plastic wrap, and punch down dough to deflate. Divide the dough in half. Form into two balls. Cover each ball with plastic wrap and let stand for 10 minutes. Transfer one ball of dough to refrigerator and reserve for another use. The dough may also be well wrapped and frozen for up to 1 month.
Working with remaining ball of dough, flatten it slightly on a floured work surface. Beginning in the center, use your fingertips to press the dough into a 1/2-inch-thick round. Turn and stretch until it will not stretch any further. Let rest for 5 minutes and stretch further, if necessary.
Lightly sprinkle a pizza peel with corn meal. Transfer flattened dough round to the pizza peel. If the dough has lost its shape while transferring, reshape as necessary.
In a small bowl, stir to combine the butter, sugar and cinnamon. Spread evenly over pizza dough.
Sprinkle baking stone lightly with corn meal. Slide pizza from peel to baking stone and bake until crust is golden brown and topping is bubbling, 12 to 14 minutes. Let cool briefly.
Transfer pizza to a serving platter. Let cool 5 minutes. Drizzle with Cinnamon Bun Dessert Frosting.


Yield: 1 1/2 cups

1/4 pound cream cheese, room temperature
1/4 pound (1 stick) butter, room temperature
3 tablespoons milk
1 teaspoon vanilla extract
1/2 pound powdered sugar


In a small saucepan over medium heat, melt the cream cheese, butter, milk and vanilla. Whisk in the powdered sugar.
Drizzle over pizza to finish.


Makes enough for two 10-12 inch pizzas

1 cup warm water, 105 to 115 degrees F.
1 package (2 1/4-ounce) active-dry yeast
1 teaspoon sugar
2 1/2 cups all-purpose flour
2 teaspoons olive oil, plus more for bowl
2 teaspoons coarse salt


Place water in the bowl of an electric mixer; sprinkle over yeast and sugar. Let stand until dissolved, about 5 minutes. Attach bowl to mixer and fit with the paddle attachment. Add flour, olive oil, salt, and sugar. Mix on low speed until combined, about 1 minute. Remove the paddle and attach the dough hook. Knead on low speed until the dough is smooth and elastic, about 2 minutes.
Transfer dough to an oiled bowl. Turn to coat. Cover bowl with plastic wrap. Place in a warm location 75 to 85 degrees F., until dough has doubled in size, about 45 minutes. Uncover, punch down dough and cover; let rise another 30 minutes.
Turn dough out onto a lightly floured work surface. Divide dough into two equal pieces. Let rest 15 minutes before using.

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