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Cranberry Pizza Recipe
Pizza Dough:
Flaky croissant dough or any pie dough or frozen puff pastry - enough for 1 10"
puff pastry
Pizza Sauce:
1 bag fresh cranberries
1 C. water
1/2 C. sugar
1 t. lemon zest
Pizza Toppings:
**according to taste**
strawberries
unshelled pistachios
prunes, pitted and diced
white chocolate, grated
For the crust, in the restaurant we use a flaky croissant dough for the crust,
but any pie dough or frozen puff pastry will work. We are using 1 10" disc puff
pastry. 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 round circle. Refrigerate for 20 minutes or up to one day. You can do
all this the day before if needed.
In a medium sauce pan, 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 room temperature.
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�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.
For toppings, I have sliced strawberries into thin slices which are the
"pepperoni," unshelled pistachios are my "green olives," diced pitted prunes are
my "black olives," and the finale is to coat the pizza with grated white
chocolate as the "parmesan cheese."
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 an individual pizzas for your guests.
Source: "The Inn at Little Washington" Cookbook
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