Every other week or so, we like to have something we call Mentor Tea Time, during which we invite all of our mentors to unwind after another week of classes and extracurriculars by helping us bake, eat, or just hang out. We had our first tea time of the year today!
And on the menu was DESSERT PIZZA! It seemed like a good idea for tea time because there was plenty to do from rolling out the dough into pizza pans to preparing the toppings to assembling the pizzas.
Rolling out the dough was definitely an experience. I’ve learned that it’s pretty hard to get pizza dough (which is probably meant for a large 16” pizza) to fit evenly on a 12” pizza pan. Even though we pricked the dough with a fork before popping it into the oven to pre-bake it, it still got really puffy. So lessons learned:
– getting pre-rolled dough would have made life easier
– getting the appropriate amount of dough for the pan size would have made the pizza crust crispier
Preparing the toppings and assembling the pizzas were a little more low-key. We made Apple Pie, Strawberry Nutella, and Raspberry Brie pizzas.
For the Apple Pie pizza (recipe modified from Dessert for Two), we peeled and chopped Granny Smith apples and then heated them up with butter, cinnamon, and brown sugar. If we make this pizza again, we need to figure out a way to make the topping less dry and more gooey, probably by using more apples. But I think forgoing the crumble and sugar/milk drizzle was a good move because the crumble would’ve made it drier, and I’m nor sure that the sugar/milk drizzle would’ve complemented the pizza as well without the crumble.
For the Strawberry Nutella pizza (recipe from Strawberry Sue), we sliced some strawberries and placed them on top of the plentiful Nutella we spread on the crust. This pizza was pretty great after we popped it in the oven for a couple of minutes to make the Nutella warm and gooey (or should I say gooier).
For the Raspberry Brie pizza (recipe from Completely Delicious), we sliced some Brie and placed it, along with whole raspberries, on top of the crust with dollops of raspberry preserves around them. After the pizza came out of the oven, we topped it off with sliced raspberries and candied pecans, with added a wonderful crunch that complemented the softness of the raspberries and Brie.
All and all, I would say this week’s tea time was a success! I mean look at all of the mentors hanging out, just like we wanted. 🙂