Whoever said pizza should only be savory clearly hasn’t indulged in the tantalizing dance of flavors that is a Bavarian Cream Pizza. Yes, you heard right—a dessert pizza so splendidly creamy, with a richness that will have you second-guessing every dessert choice you’ve made before. Now, I’m about to take you through a culinary rollercoaster ride with my Bavarian Cream Pizza Recipe. Trust me, it’s a game-changer in the world of dessert pizzas.
Bavarian Cream Pizza Recipe Overview
- Course: Dessert
- Cuisine: German-inspired
- Total Servings: 8
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Kitchen Equipment Needed
When tackling this Bavarian Cream Pizza, you’ll need a few tools that will make your job a whole lot easier. Let’s have a look:
- Rolling pin
- Pizza stone or baking tray
- Mixing bowls
- Whisk
- Saucepan
- Oven
Ingredients
| Ingredient | Quantity |
|---|---|
| Pizza dough (homemade or pre-made) | 1 lb |
| Heavy cream | 1 cup |
| Vanilla bean paste | 1 tsp |
| Sugar | 1/4 cup |
| Egg yolks | 3 |
| Gelatin powder | 1 tbsp |
| Water | 2 tbsp |
| Fresh strawberries | 1/2 cup, sliced |
| Powdered sugar | For dusting |
Fact: Bavarian cream, or crème bavaroise, first made its debut in the early 19th century in France, despite its name suggesting German origins.
Step by Step Instructions
Step 1 – Prep the Dough
- Roll out your pizza dough on a lightly floured surface until it’s about 12 inches in diameter.
- Place the rolled dough on a pizza stone or a lined baking tray.
Note: A pre-heated pizza stone helps cook the dough evenly and gives it a crispier base.
Step 2 – Make the Bavarian Cream
- In a saucepan, mix together the heavy cream, sugar, and vanilla bean paste.
- Heat the mixture just until hot but not boiling. Add the egg yolks to a bowl and mix them properly.
- Gradually pour the hot cream mixture into the yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring continuously, until the mixture thickens slightly.
- Soften the gelatin in water for 5 minutes, then add to the hot cream mixture. Stir until dissolved.
Warning: Be vigilant while cooking the egg yolks mixture; overheating can lead to scrambling.
Step 3 – Assemble and Bake
- Spread the Bavarian cream evenly over the prepared pizza dough, leaving a small border around the edges.
- Bake in a pre-heated oven at 375°F (190°C) for about 20 minutes or until the edges are golden brown.
Note: The cream will set further as it cools, so don’t worry if it seems a bit wobbly in the oven.
Additional Tips
- For a golden finish, brush the edges of the dough with a bit of beaten egg before baking.
- Allow the pizza to cool for a few minutes before slicing to let the cream set properly.
Pairing Suggestions
While the Bavarian Cream Pizza is a showstopper on its own, pairing it can elevate your dessert experience:
- A drizzle of chocolate sauce
- A few crushed nuts on top for a nice crunch
- On the side, a scoop of vanilla ice cream
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 40 g |
| Protein | 5 g |
| Fat | 15 g |
| Cholesterol | 125 mg |
| Sodium | 220 mg |
Approximation Note: These values are estimated based on standard ingredient portions and cooking methods.
Dietary Information
This Bavarian Cream Pizza recipe caters wonderfully to vegetarians. For a gluten-free version, use a gluten-free pizza base and ensure your gelatin is certified gluten-free.
FAQs about Bavarian Cream Pizza Recipe
What is Bavarian Cream?
Bavarian Cream is a rich, custard-based cream set with gelatin and whipped cream, known for its luxurious texture and versatility in desserts.
Can I use store-bought pizza dough?
Absolutely! Store-bought pizza dough works perfectly and saves time, making this dessert both delicious and convenient.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. They’re good for up to 2 days.
Can I make the Bavarian cream in advance?
Yes, the cream can be prepared a day in advance and kept refrigerated until ready to use.
Are there any variations to this recipe?
Experiment with toppings like blueberries, raspberries, or even thin slices of peach for different flavors.
How do I achieve the best flavor?
Use high-quality vanilla bean paste for a rich, aromatic flavor that complements the creaminess of the dessert.
Can I make a vegan version of this pizza?
To make a vegan version, substitute the cream and eggs with coconut cream and agar-agar respectively, and use a vegan dough.
Conclusion
This Bavarian Cream Pizza recipe is a magnificent twist on the traditional dessert pizzas, offering a luxurious texture and intricate flavors that are sure to impress. Perfect for any occasion, it promises to be a delightful treat for your taste buds.
Feel free to leave comments, questions, or feedback on this recipe. Your insights are always welcome!
Check out some more delicious dessert recipes:
- Cici’s Cinnamon Rolls Recipe
- Maggiano’s Gigi Butter Cake Recipe: A Sinful Delight from Scratch
- Salpores de Arroz Recipe: The Most Delicious Treat
- Fricassee Cake Recipe: A Delightful Dessert for Any Occasion
Bavarian Cream Pizza Recipe
Equipment
- Rolling Pin
- Pizza stone or baking tray
- Mixing bowls
- Whisk
- Saucepan
- Oven
Ingredients
- 1 lb Pizza dough homemade or pre-made
- 1 cup Heavy cream
- 1 tsp Vanilla bean paste
- 1/4 cup Sugar
- 3 Egg yolks
- 1 tbsp Gelatin powder
- 2 tbsp Water
- 1/2 cup Fresh strawberries sliced
- For dusting Powdered sugar
Instructions
Step 1 – Prep the Dough
- Roll out your pizza dough on a lightly floured surface until it’s about 12 inches in diameter.
- Place the rolled dough on a pizza stone or a lined baking tray.
- Note: A pre-heated pizza stone helps cook the dough evenly and gives it a crispier base.
Step 2 – Make the Bavarian Cream
- In a saucepan, mix together the heavy cream, sugar, and vanilla bean paste.
- Heat the mixture just until hot but not boiling. Add the egg yolks to a bowl and mix them properly.
- Gradually pour the hot cream mixture into the yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring continuously, until the mixture thickens slightly.
- Soften the gelatin in water for 5 minutes, then add to the hot cream mixture. Stir until dissolved.
- Warning: Be vigilant while cooking the egg yolks mixture; overheating can lead to scrambling.
Step 3 – Assemble and Bake
- Spread the Bavarian cream evenly over the prepared pizza dough, leaving a small border around the edges.
- Bake in a pre-heated oven at 375°F (190°C) for about 20 minutes or until the edges are golden brown.
- Note: The cream will set further as it cools, so don’t worry if it seems a bit wobbly in the oven.
Notes
- For a golden finish, brush the edges of the dough with a bit of beaten egg before baking.
- Allow the pizza to cool for a few minutes before slicing to let the cream set properly.
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