Cannoli Cream Pizza
Submitted by sixhearts
A no-bake dessert pizza spread with whipped ricotta cannoli cream, chocolate chips, candied fruit, and crushed pistachios. No oven needed for the topping, just chill and assemble.
YIELD
4 servingsPREP
30 minCOOK
0 minREADY
3 hrsDessert pizza meets the Italian pastry counter, and the result is something you’ll want to make for every gathering from here on out.
Six cups of ricotta get whipped silky smooth with powdered sugar, then folded with mini chocolate chips, candied fruit, and vanilla. Chill that cream for a couple hours until it’s thick and scoopable.
Spread it over a prebaked pizza shell, scatter chopped pistachios across the top, and finish with a light dusting of cocoa powder.
No oven time for the topping. No fussy assembly. Just slice into wedges and let people lose their minds.
Chef Tips
- Drain the ricotta well before whipping. Set it in a fine-mesh strainer over a bowl for 30 minutes. Excess liquid makes the cream runny and soaks the shell.
- Whip the ricotta and sugar in a food processor for the smoothest texture. A hand mixer works too, but the food processor gets it genuinely silky.
- Assemble no more than an hour before serving. The shell stays crisp if you time it right.
Ingredients
Directions
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.
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