Pizza Recipes
Apricot “Danish” Breakfast Pizza
Cream cheese and apricot topping combine with sweet yeast dough to give the flavor of Danish Pastry in pizza form.
Yield: 12 to 16 slices
Ingredients
- 2 1/4 teaspoons (1 package) dry yeast
- 1/2 teaspoon granulated sugar
- 1/4 cup warm water (100 to 110 degrees F)
- 1/2 cup sour cream
- 1 large egg
- 3 to 3 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons Challenge Butter, cut into 1/2 inch cubes
- 1 (8 ounce) package Challenge Cream Cheese, softened
- 1/2 cup granulated sugar
- 1egg
- 1 teaspoon fresh lemon peel
- 1/2 cup apricot preserves
Instructions
- Combine yeast, 1/2 teaspoon sugar, and warm water in a small bowl. Let stand for 5 minutes or until yeast mixture is bubbly.
- Stir sour cream and egg into the yeast mixture.
- Into a food processor bowl with dough blade attachment, add 3 cups of flour and 1/2 cup of sugar and salt. Pulse to combine.
- Add butter and pulse to combine. While processor is running, add yeast mixture through chute and keep processing until mixture forms into a ball.
- Turn dough out onto a lightly floured surface and knead until smooth and satiny. Add additional flour if necessary.
- Place dough into buttered bowl and turnover once to butter top. Cover and let rise in a warm place until doubled (about 1 hour).
- Punch down dough and knead dough on lightly floured surface to release air.
- Place dough on a buttered 14 inch pizza pan or 10 x 15 inch jellyroll pan. Cover and let the dough rest 5 to 10 minutes.
- Stretch and pat dough out evenly to fit the pan.
- Blend together cream cheese and sugar until smooth, then blend in egg and lemon peel.
- Spread mixture over top of dough.
- Dot the top of the cream cheese mixture with teaspoons of apricot preserves; swirl to create a marbled effect.
- Let rise (10 to 15 minutes) until dough is puffy.
- Bake for 25 minutes at 350 degrees F or until crust is golden brown.
Attribution
Recipe and photo used with permission from:
Challenge Dairy