8 to 12 servings
Pat's StoryThis recipe makes 2 dessert pizzas.
This is great for your holiday buffet table- because it's good both hot or cold. Just the right sweet and tangy.
brown sugar, firmly packed
butter or margarine,soft
pecan or walnuts, chopped
raisins or dried cranberries
1 1/2 c
pet evaporated milk
can solid pure pumpkin
12 inch precooked pizza crusts
shredded cheddar cheese, or coarsely crushed gingersnaps
thin sliced apples or a can mandarin oranges, drained
caramel ice cream topping
1Heat oven to 450^
In a large skillet over low heat add butter, nuts and raisins. Cook, stirring occasionally, until nuts and raisins are glazed and golden, about 20-25 minutes.
In a medium-size saucepan over medium heat, combine pumpkin, milk,maple syrup,beaten eggs, cloves,cinnamon and nutmeg and 3 Tablespoons butter, stirring well. Bring to a boil, lower the heat to medium low and cook until heated through and thickened slightly about 5 to 7 minutes. Set aside to cool.
Place the pizza crusts in the oven directly on the middle rack, top side down. Cook for 3 minutes. Carefully remove the crusts. Spread 1/2 the pumpkin mixture on each crust top. Arrange apple or orange slices on top of pumpkin. Sprinkle 1/2 the cheese evenly on each pizza.
Then sprinkle pecan and raisin mixture over the fruit. Place the pizza in the oven directly on the oven rack and bake for about 8 to 10 minutes, or until the cheese melts.
Using a large spatula and oven mitts, carefully remove pizzas. Place them on a large cutting board. Drizzle with caramel topping and/or sprinkle cinnamon sugar over top of pizzas, if desired. Cut and serve warm. Enjoy.
Sometimes I make these in a sprayed jelly roll pan.