Pizza Hut Dessert Pizza
Thin Crust
1 cup water
2 cups all-purpose flour
1 1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast (proofed in water
at approximately 105 degrees F)
Crumb Topping
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon
Vanilla Glaze
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted margarine or butter
1 teaspoon vanilla extract
Combine all crust ingredients in a mixer and knead for 10 minutes.
Place in a large bowl, cover the bowl with plastic wrap and allow to
ferment as long as possible (12 to 24 hours).
Punch down dough now and then when you get a chance.
Preheat oven to 550 degrees F.
Roll the dough as thin as desired. Roll, flour, flip and repeat until
you end up with a shape equal to 90% the size of your pan, as it will
stretch when you transfer the dough. Place dough on pizza stone or in
pan. Brush with vegetable oil and prick with fork. Pre-bake for 3
minutes.
Remove from the oven and spread with cherry, blueberry or apple pie
filling. If you want whole pieces of fruit with a thick topping, you
will need 1 whole large can, otherwise you will need to pur?e half
the filling if you want a thinner topping. After you have spread on
the filling, you put on the crumb topping. Mix well with a fork or
pastry blender. Spoon over pie filling. Use as much as you want of
the topping. Put the rest in a zip-type bag in the refrigerator to
save. Return pizza to the oven and continue to bake for 10 to 15
minutes or until crust is light golden brown. Remove and drizzle with
Vanilla Glaze.
Yields one 16-inch dessert pizza.