It’s only appropriate that we wrap up National Pizza Month with a pizza course that’s suited for the end of any meal — dessert! I was thrilled when Solo Foods invited me to create a dessert pizza recipe with them, and knew straight away that their almond paste — how much I love this stuff is probably pretty clear by now — would play a key part.
But I wasn’t going to stop there, not with all of the delicious flavors of cake and pastry filling — from a to z, or really apricot to strawberry — to choose from. The raspberry filling that I selected was terrific, with great fruit flavor and a bit of extra pop from the seeds. Even better, the consistency was spreadable yet thick enough that any fears of a soggy or bursting crust vanished. It’s really fun stuff to work with!
The most complicated thing here: making the [pizza] pie crust from scratch. But take it from this pie-baking newbie, it’s pretty much foolproof; I’ve yet to have a pie or galette turn out anything less than flaky. While the dough chills, the almond filling gets mixed together — almond paste, butter, an egg and some almond extract come together into a creamy frangipane filling that can be used right away, no chilling required.
At this point, we have a nice foundation built for our dessert pizza — crust (dough for a single-crust pie), sauce (raspberry cake and pastry filling), cheese (frangipane) — but what to do about toppings? Jarred pears — or poached if you’re feeling more ambitious — and sliced almonds baked right into the almond filling, plus a few fresh raspberries arranged on top do the trick — you’ll love this combination of flavors and textures!
What Solo Foods products would you use to create your own, personalized dessert pizza? (A listing of their gluten-free products can be found here.) Are you partial to a pie crust like me, or is cookie or brownie crust more your style?
Almond, Raspberry and Pear Dessert Pizza
Preparation Time: 30 minutes
Inactive Preparation Time: 1 hour
Baking Time: 40 – 45 minutes
- 46 grams (1/4 cup plus 2 tablespoons) millet flour, plus more for rolling
- 46 grams (1/4 cup plus 2 tablespoons) garbanzo fava bean flour
- 60 grams (1/4 cup plus 1 tablespoon) potato starch
- 24 grams (3 tablespoons) arrowroot starch
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon fine sea salt
- 85 grams (6 tablespoons) cold, unsalted butter, diced into 1/2″ cubes
- 57 grams (1/4 cup) ice water
- 227 grams (1, 8-ounce can) Solo Almond Paste
- 113 grams (8 tablespoons) unsalted butter, softened
- 1 large egg, room temperature
- 5 grams (1 teaspoon) almond extract
Whisk together millet flour through salt in the bowl of a stand mixer, sprinkle in butter pieces. Fit stand mixer with paddle attachment and mix (low to medium speed) until the butter and flour mixture resembles peas. Add water; mix until the dough just begins to form. At this point, the dough will be quite crumbly still, but if you squeeze a handful it will come together. Turn out onto a lightly millet floured surface and form into a disk. Wrap tightly with plastic wrap and refrigerate for 30 minutes (I find any longer makes the dough just about impossible to roll — though it quite possibly means that I need to lift some weights).
Prep Almond Filling:
While dough chills, prep filling. Wash and dry the stand mixer bowl and paddle. Crumble almond paste into the bowl, add butter and beat on medium speed until well-blended (about 2 minutes). Scrape down bowl, add egg and almond extract. Beat on medium just until combined; set aside.
Assemble and Chill Dessert Pizza:
Once dough disk has chilled, line a large, rimmed sheet pan with a silicone baking mat or parchment paper; set aside. Preheat oven to 375°F.
See photos below for a pictorial how-to. Lightly flour work surface with millet flour and roll the dough into a 13″ circle (about 1/8″ thick), using more flour as needed. If desired, use a pastry roller or sharp knife to trim the dough’s ruffly edges to make a neat circle. Transfer dough to prepared sheet pan.
Spread raspberry filling over all but about a 1″ border around the edges. Dollop almond filling over raspberry, spread into an even layer. Top the pizza from the outmost part of the almond filling working your way to the center. Sprinkle about 2 tablespoons of the almond slices in a 1″ ring atop the almond filling.
Pat dry pears, and cut each half into 1/4″ slices at a 45° angle to the cutting board from bottom to stem end (see photo). Arrange pears in a circle next to the almonds, fanning out slices and pressing lightly to help pears adhere. Sprinkle remaining almond slices in the center.
Fold 1″ border over outermost sliced almond ring, pleating and pressing dough about every 2″. Place baking sheet and galette in fridge to chill for 30 – 45 minutes before baking.
Bake, cool and serve:
After assembled pizza has chilled, bake in preheated oven for 40 minutes or until crust and filling are golden brown. Remove from oven, transfer to a cooling rack and cool to room temperature. If desired, arrange fresh raspberries atop pizza and sprinkle with powdered sugar. Serve slices at room temperature or chilled. Store any leftovers covered in the fridge, up to a few days.
DISCLOSURE: I received several Solo Foods products as compensation for this post. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”