Cannoli cream pizza

Yield: 1 Servings

Measure Ingredient
\N \N Dessert Pizza Shells
1 cup Confectioners' sugar
6 cups Ricotta cheese, well drained
1¼ cup Candied fruit, fine chopped
2 teaspoons Vanilla extract
2 ounces Semisweet miniature chocolate chips
\N \N Unsalted pistachios, coarsely chopped
\N \N Unsweetened cocoa powder


In a food processor or mixing bowl, whip the confectioners' sugar with the ricotta cheese until smooth and creamy. Fold in the candied fruit, vanilla and chocolate chips. Chill, covered, for two to three hours before using.

Put a layer of the cannoli cream over the baked pizza shell. Sprinkle the chopped pistachios over the cheese. Dust lightly with cocoa powder if desired.

Source: Pat Bruno, Pizza Today June 1992.

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