Cinnamon Streusel Pizza with Vanilla Drizzle

Name: Cinnamon Streusel Pizza with Vanilla Drizzle
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps butter OR margarine; 118 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 59 milliliters light brown sugar; 158 milliliters very warm milk (120 to 130 degrees F); 118 milliliters oats, quick cooking but old fashioned okay too; 237 milliliters powdered sugar; 1 teaspoons salt; 1 teaspoon salted butter; 2 teaspoons sugar; 1 teaspoons pure vanilla extract; 79 milliliters chopped walnuts; 1 envelope Fleischmanns Pizza Crust Yeast or Rapid Rise Yeast

The recipe Cinnamon Streusel Pizza with Vanilla Drizzle is ready in about 27 minutes and is definitely a tremendous vegetarian option for lovers of Mediterranean food. This recipe makes 12 servings with 150 calories, 2g of protein, and 6g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of butter, oats, butter, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Combine 1 cup of the flour, yeast, sugar and salt in a large bowl.

Ingredients you will need

All Purpose Flour

Sugar

Yeast

Salt

Equipment you will use

Bowl

Heat milk and butter until very warm (120 to 130 degrees F).

Ingredients you will need

Butter

Milk

Add to flour and mix until well blended, about 1 minute. Gradually add enough remaining flour (3/4 to 1 ¼ cups) to make s soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface or in the bowl of stand mixer with dough hook until smooth and elastic, about 4 minutes. (If using Rapid

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Stand Mixer

Bowl

Rise yeast, let dough rest at this point for 10 minutes.)Pat dough with floured hands to fill greased pizza pan or baking sheet. I patted the dough into a 12 inch circle directly on a large (12 to 16 inch) pizza dish. Form rim. Cover with a towel and let rest 10 minutes.For topping, mix flour, brown sugar, cinnamon and nutmeg in a bowl – I used the same bowl I’d used for the pizza dough.

Ingredients you will need

Brown Sugar

Dough

Cinnamon

Nutmeg

All Purpose Flour

Yeast

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Baking Sheet

Pizza Pan

Bowl

Cut in butter with pastry blender or two forks until crumbly. Stir in oats.

Ingredients you will need

Butter

Oats

Equipment you will use

Blender

Sprinkle over pizza crust.

Ingredients you will need

Prepared Pizza Crust

Sprinkle walnuts over top.

Ingredients you will need

Walnuts

Bake on lowest oven rack for 12 to 15 minutes, until topping and crust are browned.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from oven and let cool on wire rack for 5 minutes.To make the icing, melt the butter in a 2 cup glass microwave-safe measuring cup.

Ingredients you will need

Butter

Icing

Equipment you will use

Measuring Cup

Microwave

Wire Rack

Oven

Add the sugar and stir (it will still be thick and powdery at this point), then add milk 2 teaspoons at a time until it is the consistency of glue or slightly thicker.

Ingredients you will need

Sugar

Milk

Add the vanilla.

Ingredients you will need

Vanilla

Transfer to an unsnipped decorating bag (no tip required) or a heavy duty freeze bag. Snip the tip or corner of the bag and drizzle over the pizza before serving.

Equipment

Ingredients

Servings:

3Tbsps

butter OR margarine 118milliliters

all-purpose flour 1teaspoons

ground cinnamon 0teaspoons

ground nutmeg 59milliliters

light brown sugar 158milliliters

very warm milk (120 to 130 degrees F)118milliliters

oats, quick cooking but old fashioned okay too 237milliliters

powdered sugar 1teaspoons

salt 1teaspoon

salted butter 2teaspoons

sugar 1teaspoons

pure vanilla extract 79milliliters

chopped walnuts 1envelope

Fleischmann's Pizza Crust Yeast or Rapid Rise Yeast

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Monsanto Il Poggio Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 40 dollars.