Recipe - Cranberry Pizza

PIZZA DOUGH
Flaky croissant dough or any
pie dough or frozen puff
pastry enough for 1 10"
puff pastry

PIZZA SAUCE
1 Bag fresh cranberries
1 cup Water
One half cup Sugar
1 teaspoon Lemon zest

PIZZA TOPPINGS

ACCORDING TO TASTE
Strawberries
Unshelled pistachios
Prunes; pitted and minced
White chocolate; grated

by Patrick O'Connell "The Inn at Little Washington" Cookbook, 1996

This is a perfect dessert for entertaining for the holidays because it can
be completely assembled in advance. We are using cranberries, but I usually
use rhubarb. My grandmother inspired the dish because she had a rhubarb
patch, and I took a creative license to create the pizza dessert.

For the crust, in the restaurant we use a flaky croissant dough for the
crust, but any pie dough or frozen puff pastry will work. We are using 1
10" disc puff pastry. Roll crust out onto any baking sheet. Find a large
bowl and put it upside down on the dough. Carve around it with a knife in
order to make a perfect round circle. Refrigerate for 20 minutes or up to
one day. You can do all this the day before if needed.

In a medium sauce pan, combine 1 bag fresh cranberries, 1 cup water, 1/2
cup sugar and 1 teaspoon lemon zest. Stir occasionally, bring to boil and
then reduce heat to simmer. Cook until cranberries burst and the mixture
reminds you of cranberry jam. This will take approximately 8 minutes. Cool
sauce until it reaches room temperature.

Take the refrigerated dough and spread it out on a baking sheet that is has
nonstick cooking spray. Use a ladle spoon to spread the cranberry puree
evenly on to the dough as you would a tomato sauce on pizza dough.

Bake in a preheated 375 degree oven in the lower half of your stove. Bake
for 68 minutes or until the pastry crust is a nice golden brown color,
crisp and flaky. Make sure it is not doughy.

For toppings, I have cut or sliced up strawberries into thin slices which are the
"pepperoni," unshelled pistachios are my "green olives," minced pitted
prunes are my "black olives," and the finale is to coat the pizza with
grated white chocolate as the "parmesan cheese."

To serve, sprinkle plates with cinnamon. Slice the pizza into slices with a
pizza cutter and serve immediately. It is delicious when served warm. Serve
with ice cream, either vanilla, eggnog, or your favorite flavor. You can
also make small pizzas, if you want an individual pizzas for your guests.

Posted to BakeryShoppe Digest V1 #471 by Shelley Sparks
ssparks@mailbox.arn.net on Dec 27, 1997