Buddy Valastro's Chicago-Style Deep Dish Dessert Pizza
Pizza for dessert? Yes, please!
- 3 cups fresh raspberries, plus a 1/4 cup for garnish
- 1/2 cup sugar
- 1/4 cup Extra Virgin Olive Oil
- 1 store-bought raw pizza dough at room temperature
- 2 bananas, peeled and sliced
- 1/4 cup chocolate-hazelnut spread, slightly warmed for easy drizzling
Yields: 6-8 servings
Preheat oven to 500ºF.
Rub a 12-inch, cast-iron skillet with 2 tablespoons olive oil and put it in the oven to preheat while you start the raspberry sauce.
In a sauce pot over medium heat, mash up the raspberries and sugar, and cook until thick and syrupy, about 10-15 minutes.
While the raspberry sauce is cooking, work on your pizza dough: Place the dough on a lightly floured work surface and stretch it out with your fingers and/or a rolling pin until it’s about 13 inches in diameter.
Remove the hot skillet from the oven and transfer your dough disk to the skillet. Gently press the dough up the sides of the skillet to create a deep dish pie. Drizzle the remaining olive oil on the exposed dough surface, using a pastry brush to evenly coat. Transfer the skillet back to the oven, bake until golden brown, about 10 minutes.
Once golden brown, remove from oven and top with the raspberry sauce, covering the bottom from edge to edge. Transfer back to the oven, bake about 5 minutes. Remove from oven and slide the pizza onto a cutting surface. Arrange sliced bananas over the pizza, drizzle with chocolate-hazelnut spread and garnish with fresh raspberries. Cut and serve.
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