Cannoli Cream Pizza
Yield
4 servingsPrep
30 minCook
0 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
dessert pizza shells
|
* |
| 1 | cup |
powdered sugar
|
|
| 6 | cups |
ricotta cheese
well drained |
|
| 1 ¼ | cups |
candied fruit
fine |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | ounces |
chocolate chips (semi-sweet)
miniature |
|
| 1 | x |
pistachio nuts
unsalted, coarsely chopped |
*
|
| 1 | x |
cocoa powder
unsweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
dessert pizza shells
|
* |
| 237 | ml |
powdered sugar
|
|
| 1.4 | l |
ricotta cheese
well drained |
|
| 296 | ml |
candied fruit
fine |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 57.8 | ml/g |
chocolate chips (semi-sweet)
miniature |
|
| 1 | x |
pistachio nuts
unsalted, coarsely chopped |
*
|
| 1 | x |
cocoa powder
unsweetened |
*
|
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.
