When creating a menu for my pizza party, I thought, “What would work for dessert?” Enter the cannoli pizza, which takes the best of two worlds and combines it into one. This recipe is party-sized, with plenty to go around. 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.
makes enough for one box of puff pastry (2 frozen pastries = 6 long pieces)
THAW PUFF PASTRY 40 MIN
thawed puff pastry
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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
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Whisk ricotta until smooth. Incorporate powdered sugar.
GIVE IT SPICE
1/2 tsp vanilla
1 TB lemon zest
1/2 tsp cinnamon
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Mix into ricotta.
MAKE IT CREAMIER
1/2 CUP heavy cream
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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
cannoli cream
1/2 CUP pistachios, chopped
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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
