INGREDIENTS

INSTRUCTIONS

by Patrick O'Connell "The Inn at Little Washington" Cookbook, 1996
This is a perfect dessert for entertaining for the holidays because  it
can be completely assembled in advance. We are using cranberries,  but
I usually use rhubarb. My grandmother inspired the dish because  she
had a rhubarb patch, and I took a creative license to create the  pizza
dessert.  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 degree 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.  Posted to Bakery-Shoppe Digest V1 #471 by
Shelley Sparks  <ssparks@mailbox.arn.net> on Dec 27, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3617
Calories From Fat: 1862
Total Fat: 207.7g
Cholesterol: 0mg
Sodium: 1357.6mg
Potassium: 1583.9mg
Carbohydrates: 405.9g
Fiber: 24.6g
Sugar: 143.7g
Protein: 44.8g