Ice Cream Sundae Pizza
The recipe Ice Cream Sundae Pizz
Instructions
Preheat the oven to 350 degrees F. Lightly grease a round 14-inch deep-dish pizza pan.
In a medium bowl, combine the butter and chocolate. Microwave on high, in 30-second intervals, stirring between each, until the chocolate is melted and smooth, about 1 minute 30 seconds total.
In a large bowl, beat the sugar and eggs at medium-high speed with an electric mixer until fluffy. Gradually beat in the flour and salt. Stir in the melted chocolate and vanilla extract.
Pour the batter into the prepared pan, and bake until a toothpick inserted into the middle comes out clean, 16 to 18 minutes.
Spread the softened ice cream evenly over the cooled brownie, to the edges of the pan. Freeze for 2 hours or up to 2 days.
Top the pizza with the caramel flavored ice cream topping, toasted coconut, cherries, hot fudge flavored topping, peanuts, pretzels, raspberries, strawberry flavored ice cream topping and whipped cream.
Cut into wedges to serve.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.