This sweet and tart pizza is a fun twist on our favorite flavors for the season. Most of the credit goes to James, who requested a cranberry pizza when I was brainstorming on fall meals. We considered a dried cranberry and squash version for a minute, but fresh cranberries are a big New England perk. I'm always looking for vehicles for cranberry sauce (since I don't eat turkey)... and everything is delicious on pizza dough!
Cranberry Ricotta Pizza:
for the cranberry sauce:
- 6oz fresh cranberries
- 1/3c sugar
- 1/2c orange juice
for the pizza:
- your favorite pizza dough (this is mine- fool proof and tasty)
- 1c ricotta cheese
- 1/4 tsp nutmeg
- 1/2c chopped walnuts
- 1tbs (plus more for baking sheet) olive oil
- pepper to taste
Place the cranberries, sugar, and orange juice in a medium sauce pot and bring to a boil. Reduce heat and simmer, stirring occasionally, until berries have burst and very soft, about 10 minutes. Pour into a bowl and cool until slightly set up (or thickened) before using.
Preheat oven to 425 degrees. Spread your pizza crust onto an oiled baking sheet. Prick all over with a fork, and bake for 10 minutes.
Brush about 1tbs of olive oil over crust to thinly cover. Spread cranberry sauce onto crust.
Mix nutmeg with ricotta cheese and spoon in dollops onto pizza. Top with chopped nuts.
Bake for about 15 minutes, until crust is just browned.
We all loved this as the dessert course for a pizza themed dinner, but it would be wonderful for brunch as well. Little Smith had never tried cranberry sauce and I worried it might be too tart, but he was an instant fan. We will be sharing the leftovers for breakfast if James doesn't steel them as a midnight snack!