After letting the pizza dough rise, roll out on a well-oiled cookie sheet. Par-bake for 5 minutes at 475.
While that's baking, melt the butter and mix in the spices.
Remove from the oven, spread with the butter mixture.
Top with shredded mozzarella cheese, and return to the oven for 5-7 minutes, until the cheese is melted, bubbly, and a little brown in spots.
Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted.
Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
Crust:
¾ cup butter, melted
2 cups all-purpose flour
1 cup chopped pecans, toasted or un-toasted (toasted gives a little richer and nuttier flavor)
Filling:
2 cups heavy whipping cream
2 cups plus 2 tbsp powdered sugar
16 oz. cream cheese, softened
1 tsp vanilla
Make the glaze.
Combine 1 pint (approx. 2 cups) blueberries, granulated sugar, brown sugar, and one tablespoon water in a small or medium saucepan over medium heat.
Stir constantly and try to smash or pop some of the blueberries to help bring more liquid to keep sugar from burning.
Once sugar is dissolved and blueberry mixture is starting to boil, pour in the water-cornstarch mixture. Stir constantly while mixture comes back to a boil and thickens slightly, approximately 1 minute.
Remove from heat and add the remaining 1 pint of fresh blueberries, the lemon zest, and lemon juice. Mix well. Then transfer to the fridge to cool. This mixture needs to be completely cool when added to the top of the dessert.
Next, to make crust, preheat oven to 325 degrees.
Combine melted butter, flour, and chopped pecans in a medium-sized mixing bowl. Mix until well combined.
Spray a 9x13 baking dish with cooking spray and press the flour-pecan mixture evenly in the bottom of the pan.
Bake at 325 degrees for 15 minutes.
Remove from oven and let cool while you make the filling. Place in the fridge to help it cool faster.
To make the filling, you need 2 medium or large mixing bowls. In the first bowl, whip the heavy whipping cream and the vanilla until it is thick, but not completely whipped into whipped topping.
In the other bowl, whip the softened cream cheese and powdered sugar together.
Combine both mixtures in the larger bowl. Mix for another minute or two or until completely combined.
Spread filling evenly over the completely cooled crust, and then spoon blueberry mixture over the filling by gently using a spoon to evenly cover the entire top of the dessert with the blueberry topping.
Cover and refrigerate until serving.
1/2 C. milk
2 T. vegetable oil
1 t. vanilla
1 C. chopped nuts (optional)
1 C. brown sugar, packed
1/4 C. baking cocoa
1 3/4 C. very hot water
Preheat oven to 350.
In an ungreased 8x8 square baking dish, using a fork, mix the first set of dry ingredients well.
Stir in the milk, vegetable oil, and vanilla; mix until smooth.
If adding nuts, do that now.
Spread the batter evenly in the pan.
Sprinkle the brown sugar, then the cocoa, evenly on top of the batter. Pour the hot water over the top; DO NOT MIX.
Bake for 40 minutes until the top layer has a dry, brownie-like top.
