Elvis Dessert Pizza

Elvis Dessert Pizza

(2 pizzas)

 

For the Crust:

750-g     fresh pizza dough

¼ cup    Cornmeal for dusting

 

For the Toppings:

 

1 cup     Crunchy Peanut Butter

1 cup     Chocolate Chips

1 cup     Cooked Chopped Bacon or even better PIG Candy!

2-3          Bananas sliced

 

Icing sugar for garnish

 

Bring pizza dough to room temperature as per package instructions. Remove from bag; divide into 2 balls.

On lightly floured surface, pull and shape into 2 pizzas, about 9 inches (23 cm) wide. Crimp edges as you would with pie. Prick dough all over with fork tines. Let rest at room temperature 30 minutes.

Place pizzas onto cornmeal or flour-dusted pizza paddle. Place on a heated cornmeal dusted pizza stone or oiled grill preheated to medium-high (about 550F/280C); close lid. Grill dough about 3-5 minutes on each side until lightly browned. Remove pie dough from grill. Spread peanut butter on each pizza. Sprinkle on chocolate chips & cooked bacon. Grill indirect for 5-10 minutes until chocolate is melted. Remove from grill and add sliced bananas. Cool for 2-3 minutes then slice & top with a sprinkling of icing sugar.

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