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Apricot “Danish” Breakfast Pizza

Apricot Danish Breakfast Pizza

Cream cheese and apricot topping combine with sweet yeast dough to give the flavor of Danish Pastry in pizza form.

Ingredients

  • 2 1/4 teaspoons (1 package) dry yeast
  • 1/2 teaspoon sugar
  • 1/4 cup warm water (100-110 degrees F)
  • 1/2 cup sour cream
  • 1 large egg
  • 3 to 3 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 3 tablespoons Challenge Butter, cut into 1/2-inch cubes
  • 1 (8 ounce) package Challenge Cream Cheese, softened
  • 1/2 cup sugar
  • 1egg
  • 1 teaspoon fresh lemon peel
  • 1/2 cup apricot preserves

Instructions

  1. Combine yeast, 1/2 teaspoon sugar, and warm water in a small bowl. Let stand 5 minutes or until yeast mixture is bubbly.
  2. Stir sour cream and egg into the yeast mixture.
  3. Into a food processor bowl with dough blade attachment, add 3 cups of flour and 1/2 cup of sugar and salt. Pulse to combine.
  4. Add butter and pulse to combine. While processor is running, add yeast mixture through chute and keep processing until mixture forms into a ball.
  5. Turn dough out onto a lightly floured surface and knead until smooth and satiny. Add additional flour if necessary.
  6. Place dough into buttered bowl and turnover once to butter top. Cover and let rise in a warm place until doubled (about 1 hour).
  7. Punch down dough and knead dough on lightly floured surface to release air.
  8. Place dough on a buttered 14-inch pizza pan or 10 x 15-inch jelly-roll pan. Cover and let the dough rest 5 to 10 minutes.
  9. Stretch and pat dough out evenly to fit the pan.
  10. Blend together cream cheese and sugar until smooth, then blend in egg and lemon peel.
  11. Spread mixture over top of dough.
  12. Dot the top of the cream cheese mixture with teaspoons of apricot preserves; swirl to create a marbled effect.
  13. Let rise (10 to 15 minutes) until dough is puffy.
  14. Bake for 25 minutes at 350 degrees F or until crust is golden brown.

Servings: 12-16 slices

Source: Challenge Home Economist

Recipe credit: Challenge Dairy








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