Cobweb Pumpkin Pizza with Chocolate and Ricotta |
The ricotta in this pumpkin pie balances the sweetness of bittersweet and white chocolate chips. The cobwebs add a spooky touch!
Ingredients
- 1 store-bought pizza crust, 12˝-14˝ (30-35 cm) in diameter
- 1 cup (250 ml) bittersweet chocolate chips, divided
- 1 cup (250 ml) Canadian Ricotta
- 3/4 cup (180 ml) plain pumpkin purée
- 1 egg
- 3 tbsp (45 ml) flour
- 1/2 cup (125 ml) brown sugar
- 1/2 tsp (2 ml) ground cinnamon
- 1/4 tsp (1 ml) ground nutmeg
- 1/4 tsp (1 ml) ground ginger
- 1/2 cup (125 ml) white chocolate chips
Directions
1. Preheat oven to 375oF (190oC).
2. Spread 1/2 cup (125 ml) bittersweet chocolate chips on the pizza crust, and heat the crust in the oven for 2 minutes. Remove from oven, and spread out melted chips with the back of a spoon.
3. Whisk together Ricotta, pumpkin purée, egg, flour, brown sugar and spices.
4. Spread out on chocolatey pizza crust and bake 15 minutes. Let cool.
5. Melt 1/2 cup (125 ml) bittersweet chocolate chips. Transfer to a small plastic bag and cut off a corner.
6. Gently squeeze the bag of chocolate to make a spiral shape on the Ricotta topping.
7. Repeat with the white chocolate.
8. Using the tip of a knife, make lines in the melted chocolate spiral starting at the centre of the pizza and moving toward the edge. Space the lines roughly 2˝ (5 cm) apart (at the edge). To create a web shape, make new lines in between the existing ones, moving from the outer edge toward the centre.
9. Garnish with fruit or insect-shaped jujubes.
Photo and recipe courtesy of Dairy Farmers of Canada.
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