Yield: 1 Servings
|\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.