A cannoli and pizza in one! What could be more perfect than ending a pizza-eating night with a classic Italian treat. This recipe gives you the makings of a cannoli cream which then gets slathered over a puff pastry base. Cannoli pizza can now come to the forefront of pizza-eating wonders.
This recipe is party-sized, the cannoli cream will be enough to cover an entire box of puff pastry, so if you make the whole recipe, you can decide if you want to send guests home with care packages of the extras, or keep it all to yourself!
Important: To ensure gourmet status, make sure to buy the best house-made ricotta you can find. I found mine at Garden of Eden, NYC. They have a brand of fresh ricotta that might have you licking its contents out of the package. As for the cinnamon addition in the mix, leave it out if you want a more traditional cannoli cream flavor, but I thought it added a nice twist to the equation.
If you are looking to host a fab pizza party, I’ve figured out the perfect plan for all the recipes for: bases, sauces, toppings, and finishing touches at this link.
makes enough for one box of puff pastry (2 frozen pastries = 6 long pieces)
THAW PUFF PASTRY 40 MIN
thawed puff pastry
Preheat oven 400ºF. Cut puff pastry into thirds to get long strips. Bake for 15 min on baking sheet lined with parchment.
START THE CANNOLI CREAM
2 CUPS whole milk ricotta, excess liquid drained
3/4 CUP powdered sugar
Whisk ricotta until smooth. Incorporate powdered sugar.
GIVE IT SPICE
1/2 tsp vanilla
1 TB lemon zest
1/2 tsp cinnamon
Mix into ricotta.
MAKE IT CREAMIER
1/2 CUP heavy cream
In a mixer, beat cream until it begins to form stiff peaks. Gently fold into ricotta using a rubber spatula. Refrigerate until ready to use.
MAKE THE PIZZA
baked puff pastry
1/2 CUP pistachios, chopped
Allow puff pastry to cool completely, 10-15 min. Spread cannoli topping generously over entire surface. Sprinkle chopped pistachio.
See more ideas for creating an exciting pizza buffet in 03 Easy Pizza