Blueberries and Cream Coffee Cake Pizza
Ingredients
- 1/4 cup warm water (100° to 110°F)
- 1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
- 1 teaspoon brown sugar
- 1/2 cup milk
- 1/2 cup butter OR margarine
- 1/4 cup brown sugar
- 1/2 teaspoons salt
- 1 teaspoon lemon peel
- 1/4 teaspoon ground cinnamon
- 1 egg
- 1 cup whole wheat flour
- 1-1/2 to 2 cups all-purpose flour
Blueberry Filling
- 1/3 cup brown sugar
- 1 tablespoon Fleischmann's® Corn Starch
- 1/4 cup water
- 1/4 teaspoon ground cinnamon
- 2 cups fresh OR frozen blueberries
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
Glaze
- 1/4 cup white chocolate chips
- 1 teaspoon shortening
- 1/2 cup powdered sugar
- 2 to 4 teaspoons milk
PRODUCTS
Instructions
- Combine warm water, yeast and 1 teaspoon brown sugar in a large mixer bowl and let rest 5 minutes. Heat milk and butter until warm (100° to 110°F); butter will not be melted. Add to yeast mixture with 1/4 cup brown sugar, salt, lemon peel, cinnamon and egg. Add whole wheat flour; beat for 2 minutes at medium speed.
- Add enough remaining all-purpose flour to make a soft dough. Place on lightly floured surface and knead until smooth and elastic, about 5 minutes. Shape into a ball and place in a greased bowl, turning to coat. Cover and let rise about 1 hour in warm, draft-free area. Dough will rise but not necessarily double.
- To make Blueberry Filling, combine brown sugar, corn starch, water, cinnamon and 1 cup blueberries in a small saucepan. Cook over medium heat, stirring occasionally until mixture comes to a boil for 1 minute. Remove from heat and stir in remaining 1 cup of blueberries. Cool.
- To make Cream Cheese filling, beat cream cheese in medium bowl with electric mixer until light and fluffy. Beat in sour cream, sugar, egg and vanilla until smooth.
- Punch dough down and roll into a 16-inch circle. Place in a greased 14-inch pizza pan; form a rim by pinching dough around the edges. OR roll into a 16 x 10-inch rectangle and place in greased 15 x 10-inch jelly roll pan. Spread Cheese Filling over dough. Drizzle blueberry topping over cream cheese layer.
- Bake for 30 to 35 minutes in a preheated 375°F oven. Cool for 10 minutes and then drizzle with glaze. Serve warm.
- To make Glaze, melt white chocolate chips and shortening in a small microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes, stirring every 20 seconds until chips have melted. Stir in powdered sugar and add milk gradually until glaze is desired consistency. Drizzle over pizza.
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