LCBO Food & Drink Early Summer 2020

PIZZA TAKEOVERS

Cinnamon Bun Pizza

This recipe is more than a little bit inspired by a collaboration between my company, Rosen’s Cinnamon Buns, and Maker Pizza in Toronto, my favourite pizza joint. This is what happens when two great things taste great together. Dessert pizza is now officially a thing. CINNAMON SPREAD 1/2 cup (125 mL) brown sugar 1 tbsp (15 mL) ground cinnamon 1 tsp (5 mL) flour Pinch of salt 1/4 cup (60 mL) unsalted butter, melted 1/2 a 700-g ball pizza dough, store-bought or homemade CREAM CHEESE DRIZZLE 1/2 a 250-g brick of softened cream cheese 1/2 tsp (2 mL) vanilla extract 1/4 cup (60 mL) icing sugar

1 tsp (5 mL) runny honey 1 tsp (5 mL) sesame seeds 1 Preheat oven to 450°F (230°C).

6 Bake cinnamon spread-covered crust for 15 to 18 minutes or until lightly golden. Remove from oven, brush crust with honey and sprinkle with sesame seeds. Let cool for 10 minutes then spiral the cream cheese icing over the pizza, starting in the middle and working your way out towards the crust.

4 Spread the cinnamon spread evenly over the dough, leaving a 1/2-inch (1-cm) perimeter for the crust. 5 Combine cream cheese, vanilla and icing sugar, and whisk together until there are no lumps. Add to a sandwich bag and squeeze the mixture to the bottom. Cut the tip of one bot­ tom corner off. This will be your piping bag. Set aside.

WHAT TO SERVE

Add a third great taste to Cinnamon Bun Pizza with apple cider on ice. Cinnamon, cream cheese and apples form a delectable flavour trio. Strongbow Gold Apple Cider LCBO 413849, 440 mL, $3.05

2 Mix cinnamon spread ingre­ dients together in a small bowl. Set aside to solidify. 3 Roll out or stretch pizza dough into a 10-inch (25-cm) round and place on an oiled pizza pan or baking sheet.

Serve at once. Serves 4 to 6

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EARLY SUMMER 2020 FOOD & DRINK