- Flaky croissant dough or any pie dough or frozen
puff pastry - enough for 1 (10-inch) puff pastry
- 1 bag fresh cranberries
- 1 cup water
cup granulated sugar
- 1 teaspoon lemon zest
- Strawberries, sliced
- Unshelled pistachios
- Prunes, pitted and diced
- White chocolate, grated
- Pizza Dough: 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
- Refrigerate for 20 minutes or up to one day. You can do all this the
day before if needed.
- Pizza Sauce: In a medium saucepan, 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
- Take the refrigerated dough and spread it out on a baking sheet that is has non-stick
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 F oven in the lower half of your stove.
- Bake for
6-8 minutes or until the pastry crust is a nice golden brown color, crisp and flaky.
Make sure it is not doughy.
- Pizza Toppings: Use according to your own taste.
- For the finale, coat the pizza with grated white chocolate.
- 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 individual
pizzas for your guests.
Source: The Inn at Little Washington Cookbook, 1996