Fallston Teen's Dessert Pizza Wins State Award

A creative dessert has treated one Fallston teen to some local celebrity.

David Thomas, 14, was honored for having baked the "Best Dessert Pizza" in the Fleishmann's Yeast Best Baking Contest at the 2013 Maryland State Fair.

Thomas' Fruity Dessert Pizza Delight earned him a $125 cash prize.
The contest benefits the No Kid Hungry Campaign. For each entry into the contest between July and October, ACH Food Companies will donate $10 to the organization—up to $25,000—on behalf of the contestants. 

That's not all that Thomas has contributed—he's also shared the recipe. Check it out below!

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Fruity Dessert Pizza Delight recipe

Crust:

• 1 package Fleischmann’s Active Dry Yeast
• 1/4 cup brown sugar
• 3/4 cup lukewarm water (100 – 110 degrees F)
• 1/2 cup lukewarm water (100 – 110 degrees F)
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons salt
• 2 tablespoons melted butter
• 3 1/2 – 4 cups flour

Filling:

• 3 ounces cream cheese
• 3/4 cup sugar
• 1 tablespoon milk
• 2/3 cup heavy cream

 Lemon & Fruit Topping:

• 3 ounce package lemon pudding or pie filling mix (cook and serve, not instant)
• Fresh, frozen or canned fruit (peaches, bananas, strawberries, blueberries, kiwi, etc.) 

Crust: In a medium-size bowl, dissolve Fleischmann’s yeast and brown sugar in warm water; let stand for about 5 minutes. Stir in milk, cinnamon, salt and melted butter. Add flour 1 cup at a time, mixing each time until flour is thoroughly incorporated. Turn dough out onto a lightly floured board and knead for 5 to 8 minutes. Lightly oil the surface of the dough and place in a medium-sized bowl and cover with plastic wrap. Let the dough rise in the refrigerator for at least 2 hours or overnight. Punch down the dough and divide in half. Roll one half of the dough into a 12-inch circle. Place on a greased baking sheet or pizza pan. Form a rim by pinching the edge of the dough. Prick the crust with a fork. Bake for 10 to 12 minutes in a preheated 400 degree F oven. Repeat with the other half of the dough.

For Filling: Beat cream cheese, sugar and milk in a chilled bowl until smooth. Add heavy cream, beat until thick. Spread over cooled crust and chill until ready to arrange fruit.

For Lemon & Fruit Topping: Prepare lemon pudding according to direction on the package. While this is cooling, arrange fruit on filled crust. Spoon cooled pudding over fruit to cover. Chill until ready to serve.

Yields: 8 servings

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