Recipe courtesy of Eddie Jackson
Exotic Fruit Dessert Pizza
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 766
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 120 g
- Dietary Fiber
- 10 g
- Sugar
- 48 g
- Protein
- 15 g
- Cholesterol
- 39 mg
- Sodium
- 884 mg
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 766
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 120 g
- Dietary Fiber
- 10 g
- Sugar
- 48 g
- Protein
- 15 g
- Cholesterol
- 39 mg
- Sodium
- 884 mg
Ingredients
Icing:
Crust:
Toppings:
Directions
Special equipment:
a pizza stone- For the icing: Combine the mascarpone, sour cream, cinnamon, lemon juice and zest and salt in a bowl. Add some agave nectar to desired sweetness. Chill.
- For the crust: Place a pizza stone in the oven and preheat the oven to 500 degrees F. Stretch and shape the pizza dough on a floured surface into a 12- to 14-inch round. Transfer to the baking stone and a bake until golden.
- For the toppings: Meanwhile, cut the mango, peach and pineapple into 1-inch cubes. Heat the oil in a skillet over medium-high heat. Add the fruit, along with the lime juice, sugar and jalapeno and saute until cooked through.
- Remove the pan from the heat and carefully add the brandy. Return the pan to the heat and bring to a simmer. Carefully ignite the fruit mixture. Allow the flame to subside and simmer for 5 minutes. Add the salt.
- Spread the icing on the warm pizza crust and top with the fruit mixture.
