Pass the Cook Book Club: Guy Fieri's Cherry Cobbler Pizza

Even though I totally procrastinated this month, I am really loving this cook booking club. Next month's recipes are from The Picky Palate Cookbook and they all look incredible so stay tuned.

Because I waited so long to get this post done I chose the easiest recipe on this month's list, and the one that I had the most things on hand for. I should have made the quinoa which had rave reviews on our cook book club facebook page, but I didn't (I am going to very soon though).

To be totally honest, this wasn't my favorite dessert ever. For starters I don't like cherries (but that doesn't stop me from tasting them all the time, to see if my taste buds have changed). I didn't love how loose and crumbly the crisp topping was either. I felt it needed a little more brown sugar and a little more melted butter to give it some substance. I wanted so badly for it to be like the crisp topping on my favorite apple crisp.

However, my husband loved this. Dessert pizza is always a win in his book. Next time I make it (because there will be a next time), I am thinking it will be with homemade peach pie filling and an adapted crisp topping that is more to my liking.

Cherry Cobbler Dessert Pizza

Recipe Source: Guy Fieri Food: Cookin' It, Livin' It, Lovin' It (He tops his with mascarpone cheese instead of icing. The crust recipe is adapted ever so slightly from Lauren's Latest)

Wheat Pizza Dough:

1 cup warm water
1 tablespoon honey or sugar
2 1/2 teaspoons active dry yeast
2 teaspoons salt
2 tablespoons canola or vegetable oil
1 1/2 cups bread flour
1 cup whole wheat flour *plus or minus a quarter of a cup depending on humidity

In the bowl of a stand mixer fitted with the whisk attachment, stir the yeast and sugar (or honey) into the warm water. Let that sit for five minutes--- it should expand a little and look bubbly. Turn the mixer on low and add the oil, salt, and bread flour. Remove the whisk attachment and secure the bread hook. Add in the whole wheat flour. You might need a little more or a little less than a cup. When you are done adding flour you want the dough to be soft and look sticky but not actually stick to your hands when you touch it.

Turn the mixer on high and let it knead for 6 minutes. Form dough into a ball and return it to the mixing bowl. Cover and let rise for two hours (or until double in size).

Pizza Toppings:

1 (21 ounce) can cherry pie filling
1 cup quick-cooking oats
2 tablespoons dark brown sugar
2 tablespoons butter, melted
1/4 teaspoon cinnamon
a pinch of salt
1/4 cup sliced almonds

To prepare crisp topping, mix the oats, brown sugar, butter, salt and cinnamon together until crumbly. Stir in almonds. Set aside.

Preheat oven with a pizza stone in it to 425 degrees. Just for the record, an upside down cookie sheet works perfectly as a makeshift pizza stone. Roll prepared pizza dough into a large rectangle on parchment paper (about 8 by 12 inches and a quarter of an inch thick). Spread cherry pie filling over crust. Sprinkle oatmeal crisp topping over cherries.

Carefully slide pizza onto pizza stone in oven. Bake for 10-12 minutes or until crust is golden and cherries are bubbly. Prepare icing while pizza is in the oven. Drizzle with icing while pizza is still hot and serve immediately.

Cream Cheese Icing: 

2 oz cream cheese
2 tablespoons butter, softened
1 cup + 2 tablespoons powdered sugar
1/2 teaspoon vanilla
1-2 teaspoons milk

Cream butter and cream cheese together until smooth. Add powdered sugar, vanilla, and milk. Whip until smooth and fluffy. If needed, add more milk until icing reaches desired consistency.

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