Ann posted 03-30-98
Flaky croissant dough or any pie dough or frozen puff pastry - enough for 1 (10") puff pastry
1 bag fresh cranberries
1 cup water
1/2 cup sugar
1 t lemon zest
Toppings: according to taste
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 on 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 20 minutes or up to one day. You can do all this the day before if needed.
Combine 1 bag fresh cranberries, 1 cup water, 1/2 cup sugar and 1 t lemon zest. Stir occasionally, bring to boil, reduce heat to simmer. Cook until cranberries burst and the mixture reminds you of cranberry jam. This will take about 8 minutes. Cool to 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 the dough as you would a tomato sauce on pizza dough. Bake in a preheated 375 oven in the lower half . Bake 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: Aliced strawberries in thin slices which are the "pepperoni". unshelled pistachios are the "green olives". Diced pitted prunes are the "black olives". The finale is to coat the pizza with grated white chocolate as the "Parmesan cheese".
To serve, sprinkle plates with cinnamon. Slice the pizza in slices with a pizza cutter and serve immediately. It is delicious when served warm.
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