-That’s the next Daring Baker Challenge!

I’ve got to admit, when this theme was announced, I wasn’t exactly thrilled. Sure, pizza is delicious and fun to make, but really… Where’s the challenge? For as long as I can remember, my parents have made their own pizza dough, and even as a wee little pup, I would get in on the act and help out. It’s not a daily occurrence, but it just didn’t excite me. Of course, that’s until I read the catch; These pizzas were to be made “like a real pizzaiolo,” requiring that we toss the dough around like a frisbee.

Okay, not exactly like a frisbee, but I had about as much finesse when I went to do this task. Warming up for a moment, stretching the dough between my hands, I wound up, let it fly… and folded it right in half. The poor blob of dough collapsed and sank into itself like a deflated tamale, sealed tightly to itself for fear of being flung into the sky again. How I wish I could have let that dough just lie there, but no, there was a Daring Baker challenge to be done. Rolling it back out, I perched it upon my knuckles again, and… Punched a hole straight through it. What had this pizza ever done to deserve this abuse? Feeling terribly about my destructive attempts, I decided that the dough had already suffered enough, and the tossing requirement should be considered fulfilled.

With that, trusty rolling pin in hand, it was no time before a beautiful pie came out of the oven.

Check out that smooth tomato sauce, the crumbled cheese, those spicy peperoni… Wait, what?

Kidding, of course! Spread with strawberry jam and topped with white chocolate curls and pieces of fruit leather, it only looks like a savory meal. Wanting desperately to return to sweets and pastries for these challenges, I took the liberty of turning this challenge into just that. Fruity, crispy, and gooey all at the same time, it was definitely worth the anguish of manipulating that dough. The crust was ultra-thin, just the way I like it, and made for excellent textural contrast with the topping.

Having plenty of extra dough on hand, I made a second, less convincing dessert pizza as well. Spread with a thick layer of crunchy peanut butter and then drizzled with chocolate and caramel, sliced almonds complete this decadent, nutty concoction. It certainly wouldn’t fool anyone, but it may be more well received by those with a serious sweet tooth.

Although I wouldn’t have chosen this one myself, I’m glad that we got the chance to approach pizza making in a different way, if only for the experience. Oh, and that extra dough I still had after those two pies were done…?

Sprinkle on some cinnamon sugar, roll ‘em up, drizzle them with icing, and call them cinnamon buns!