Berry Patch Brownie Pizza Recipes

Steps:

• Preheat oven to 375°. Prepare brownie batter according to package directions for fudgelike brownies, adding almonds and almond extract. Spread into a greased 14-in. pizza pan., Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool completely on a wire rack. , Beat first 4 topping ingredients until smooth; fold in whipped topping. Spread over crust to within 1/2 in. of edges; refrigerate, loosely covered, 2 hours., To serve, cut into 12 pieces; top with berries of choice. If desired, top with mint and sprinkle with coarse sugar.

Steps:

• Prepare brownie batter according to package directions; spread onto a greased 12-in. pizza pan. , Bake at 350° until a toothpick inserted in the center comes out almost clean, 18-22 minutes. Cool for 15 minutes on a wire rack. , Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread over brownie crust. , Top with berries and drizzle with chocolate syrup. Sprinkle with pecans. Refrigerate until chilled.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 12x3/4-inch pizza pan with shortening or cooking spray.
• Make brownies as directed on box for cakelike brownies. Spread in pan.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour.
• In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Carefully spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Steps:

• Preheat oven to 375 degrees.
• Lightly oil a 14 inch pizza pan and set aside.
• Prepare brownie mix according to package directions.
• Stir in almonds and spread batter onto bottom of prepared pan.
• Bake 18 to 20 minutes or until set; cool completely.
• In a large bowl, combine the cream cheese, sugar and vanilla; mix until smooth.
• Fold in whipped topping.
• Chop enough strawberries to measure 1/2 cup and gently stir into cream cheese mixture.
• Spread strawberry mixture evenly onto brownie.
• Slice the remaining strawberries and arrange on brownie.
• Top with raspberries and blueberries; sprinkle with lemon zest.
• Sift powdered sugar over top and garnish with strawberry fan.

Steps:

• For the brownie base: Preheat the oven to 350 degrees F.
• Lightly coat a round 12-inch pizza pan with cooking spray. Top with parchment paper and spray again with cooking spray.
• Add the chocolate hazelnut spread and eggs to a bowl and mix until smooth. Fold in the flour until it is all mixed in. Pour the mixture into the center of the pizza pan and, using a spatula, spread to the edges of the pan in an even layer. (The dough will be quite thick.) Bake until the brownie is cooked through and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
• Meanwhile, make the hazelnut ganache: Heat the cream in a pan over a medium heat. Place the chocolate hazelnut spread and chocolate chips in a bowl. Pour the hot cream over and whisk until melted and smooth.
• For the toppings: Put the almond bark in a microwave-proof bowl and microwave in short bursts of 30 seconds, stirring in between, until it is melted.
• Remove the pizza base from the oven and allow to cool completely in the pan. Carefully slide a spatula under the brownie to loosen it from the parchment and slide onto a cake stand or serving platter.
• Pour the ganache over and spread, leaving a 1/2-inch border. Decorate with the candy, then drizzle over the melted almond bark, spooning it back and forth in lines. Scatter over the sprinkles.

Steps:

• Prepare brownies according to package directions for fudge-like brownies, adding almonds and extract.
• Spread into a greased 14 inch pizza pan.
• Bake at 375 degrees for 15 to 18 minutes until toothpick inserted new center comes out clean. Cool on a wire rack.
• In a large mixing bowl, beat the cream cheese, sugar, vanilla and lemon peel until smooth.
• Fold in whipped topping.
• Spread over crust to within 1/2 inch of edges.
• Top with berries.
• Refridgerate for 2-3 hours before serving.