Oh look! It’s time for another instalment of the Pass the Cookbook Club! This month, we’re taking on Guy Fieri’s book “Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It“.
Our hostess with the mostest, Kita, picked three different recipes for the group to try out: Cherry Cobbler Pizza, Asian Fried Quinoa, and the Snake Bite Sandwich.
I was all set to try the Asian Fried Quinoa, since it sounded pretty awesome, but then I remembered that I’ve yet to perfect the art of making quinoa that isn’t mushy… and since I wasn’t in the mood to wrangle with yet another uncooperative pot of quinoa this month, I decided to try my hand at the Cherry Cobbler Pizza instead.
So I started reading the recipe, thinking to myself that it was right up my alley.
I love funky pizzas with crazy toppings… I love crumbly oatmeal topping… I love mascarpone cheese… I love… OMG, is that canned pie filling in the ingredients? *screech*
Yeah, I don’t love canned pie filling.
In fact, I hate it. I might even loathe it with the burning fire of a thousand suns. It’s too sweet, it’s weirdly gloopy, and it contains ingredients which have no business being in a pie like locust bean gum and carageenan.
So I chucked the canned filling, and took the extra 15 minutes to prepare a made-from-scratch raspberry filling instead – hence the title Raspberry Cobbler Pizza.
(Obviously, if you don’t have the same objections to canned pie filling, you can substitute a can of cherry pie filling for the homemade one below… I’m just a snob like that.)
So what’s my verdict on my slightly more homemade Raspberry Cobbler Pizza? Definitely right up my alley.
It’s part pizza, part pie, part fruit crisp, and it’s all delicious. Even with white pizza dough and ricotta substituted for the whole wheat dough and mascarpone in the original recipe, it still made for a mighty fine ending to our Sunday night supper.
In fact, it kind of makes me want to fist-bump Guy Fieri for coming up with something surprisingly awesome. (Canned pie filling, on the other hand? Still hate it.)
- 1 pint fresh raspberries
- ½ cup sugar
- ¼ cup water
- 3 tbsp lemon juice
- 2 tbsp cornstarch
- 1 cup quick rolled oats
- 2 tbsp firmly packed dark brown sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 2 tbsp unsalted butter
- ¼ cup sliced almonds
- 10oz whole wheat pizza dough
- ¼ cup mascarpone cheese, at room temperature
- Place a pizza stone in the center of your oven, and preheat to 500F.
- In a small saucepan set over medium-high heat, combine the raspberries, sugar and water. Bring to a simmer, stirring frequently, then reduce the heat to low and cook for 5-10 minutes or until the raspberries start to break down.
- In a small bowl, stir together the lemon juice and corn starch to make a slurry. Stir into the raspberry mixture, and continue cooking until thickened, about 2 minutes. Remove from heat, and set aside to cool completely.
- In a small mixing bowl, combine the oats, brown sugar, salt, and cinnamon. Using your fingers, rub in the butter until the mixture is loose and crumbly. Stir in almonds, and set aside.
- Start by stretching half of the dough into ½” thick round, about 12" in diameter. Transfer to a pizza paddle generously dusted with cornmeal. Spread half of the filling over the crust, then sprinkle with half of the topping..
- Using the paddle, slide the pizza onto the preheated stone, and bake for 8-10 minutes or until the crust is golden and the raspberry filling is bubbly.
- Repeat the above steps with the remaining dough, filling and topping. Garnish both pizzas with dollops of mascarpone cheese, then cut into wedges and serve.
This post is part of the Pass the Cookbook Club. For more info on how you can join in on the fun, just click on the image!