Pistachio Cream Dessert Pizza
Yield
1 pizzaPrep
45 minCook
30 minReady
5 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
dessert pizza shells
|
* |
| 2 | cups |
milk
|
|
| ½ | cup |
pistachio nuts
ground |
|
| 4 | each |
egg yolks
|
*
|
| ⅓ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
fruit
fresh, for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
dessert pizza shells
|
* |
| 473 | ml |
milk
|
|
| 118 | ml |
pistachio nuts
ground |
|
| 4 | each |
egg yolks
|
*
|
| 79 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
fruit
fresh, for garnish |
* |
Directions
Combine the milk and the ground pistachios and heat to boiling.
Let stand for 30 minutes.
Strain through a chinoise or cheesecloth.
Meanwhile, beat the egg yolks with the sugar until light and pale yellow.
Add the pistachio milk. Transfer to a saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon.
Cool slightly and add vanilla. Refrigerate until well chilled.
Spread pistachio cream over a baked pizza shell.
Garnish with fresh fruit such as strawberries, slices of fresh pears or blueberries.
