Bakery on Main with Dessert Pizza - WFSB 3 Connecticut

Bakery on Main with Dessert Pizza

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Gluten Free Dessert Pizza

Crust

3 packages Bakery On Main Gluten Free Instant Hot Cereal-Maple Flavor

1 cup Bakery On Main Nutty Cranberry Maple Gluten Free Granola

¼ cup water

3 TBS Earth Balance Shortening or Butter

Ingredients:

2 Cups Sliced Strawberries

½ cup Dark Chocolate Chips

¼ cup chopped toasted Hazelnuts

Whipped Cream

 

Directions:

Combine cereal with shortening or butter in food processor with chopping blade.  Add water until mixture becomes sticky and will stick together in a ball.  Remove from processor and mix in the granola

 

Using a rolling pin, roll the cereal mixture onto a buttered baking sheet into a ¼" thick circle (about 10-12" diameter)

 

Bake for 25 minutes at 350 degrees until golden brown

 

Remove from oven and immediately spread the chocolate chips on the pizza(they will melt).  Arrange the strawberries on top of the chocolate, cover with whipped cream and chopped hazelnuts.  Cut into wedges and serve.

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