This is another recipe created based on my need to use up what I had in the kitchen. Aren’t those always the most creative concoctions, after all? It wouldn’t normally occur to me to stick blueberries on a pizza crust but since we ‘re moving and I had to empty the freezer and refrigerator fast, this marvelously creamy and fruity dessert was created. It’s fast, easy, and perfect for impressing company. I’m planning to make it again for Some Boy’s birthday party in the spring.
Two pre-made thin personal pizza crusts (I used Udi’s gluten-free pizza crusts because they’re a great size and are fluffy, but brown well in the oven. Be sure to avoid any oily or heavily-seasoned crusts, as those won’t do well as a dessert)
2 Tbsp butter, melted
1/4 tsp cinnamon
1/2 cup plus 3 Tbsp granulated sugar
3 Tbsp cornstarch
1/2 cup water
4 cups blueberries
1 (8-oz) package cream cheese, softened
1 tsp vanilla
Preheat the oven to 350 degrees. Combine the butter and cinnamon and spread over crusts. Bake crusts for 5-6 minutes until brown.
Combine 1/2 cup sugar with cornstarch and water over medium heat on the stove. Cook for approximately one minute, or until thickened (it will look jelly-ish).
Stir in the blueberries (the mixture will become slightly watery from the blueberry liquid) and cook over medium-high heat approximately two minutes until it reaches a boil. Remove blueberry mixture from heat and let cool completely.
Mix the cream cheese with the 3 Tbsp sugar and 1 tsp vanilla and spread onto the pizza crusts.
Spread the blueberry mixture over the cream cheese layer.
Slice and serve fresh or freeze and serve cold later, slightly thawed. I personally prefer it cold because it’s easier to eat. Like a finger-food version of blueberry pie. Or, to be exact, a blueberry pizza!
I’d like to thank Udi’s for sending us their gluten-free pizza crust to try out. As you can see, it helped me come up with this rad dessert and was totally delicious.